1 (14 oz.) can artichoke hearts
3 (10 oz.) pkgs. frozen chopped spinach, defrosted
1/2 lb. cream cheese
2 tbsp. mayonnaise
4 tbsp. butter
6 tbsp. milk
Pepper to taste
1/3 c. fresh-grated Parmesan or Romano cheese

Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise and butter until light and fluffy. Gradually beat in the milk and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.

Bake, uncovered, at 375 degrees for 40 minutes or until the top is lightly browned.

You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. Serves 10 to 12.