2 cans artichoke hearts
2 (8 oz.) pkgs. cream cheese
Clove of garlic
7 (8 oz.) pkgs. chopped spinach
1 can sliced water chestnuts
1/2 lb. butter
2 tbsp. onion flakes
1 tsp. freshly ground pepper
1/8 tsp. salt
Bread crumbs

Cook spinach according to package directions and drain. Butter a 9x13 casserole. Add layer of artichoke hearts and then layer of water chestnuts.

Melt cream cheese and butter in double boiler over low heat. Mix together with spinach. Add garlic, onion flakes, salt, and pepper. Pour this mixture in casserole. Sprinkle with bread crumbs and bake at 350 degrees for 35 minutes. Serves 12.