1 (6 oz.) jar marinated artichoke hearts
2 (10 oz.) pkg. chopped spinach, thawed
2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. butter, softened
4 tbsp. milk
1/2 c. Parmesan or Romano cheese
Pepper to taste

Grease casserole. Place artichoke hearts in casserole; break apart with fork. Pat spinach dry. Spread over artichokes. Beat cream cheese and butter until smooth. Add milk; carefully spread over spinach. Top with Parmesan cheese and pepper. Cover and refrigerate (overnight, if possible). Bake at 350 degrees for 30 minutes; uncover and bake 10 minutes more. Serves 6 to 8.