3 (10 oz.) pkgs. frozen chopped spinach
2 (14 oz.) cans artichoke hearts, drained & cut in half
8 oz. cream cheese
1/2 c. butter
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/8 tsp. cayenne
1/8 tsp. Tabasco
1 tbsp. lemon juice
1/2 c. Italian-seasoned bread crumbs

Preheat oven to 350 degrees. Cook spinach and drain well. Melt the butter and cream cheese. Add seasonings, lemon juice and spinach, mixing after each addition. In a greased 2 quart casserole place a layer of artichoke hearts, then a layer of spinach mixture and repeat. Top with bread crumbs. Bake for 30 minutes. Serves 8.