1 (14 oz.) can quartered artichoke hearts, drained
1 sm. jar chopped marinated artichoke hearts, drained
3 (10 oz.) pkg. frozen, chopped spinach, defrosted and squeezed dry
3/4 lb. cream cheese
6 tbsp. mayonnaise
2 tbsp. grated Parmesan cheese
6 tbsp. milk
1 tbsp. virgin olive oil
2 cloves garlic, chopped fine
1/2 tsp. fresh ground black pepper
1 tsp. lemon pepper
1/2 c. freshly grated Romano or Parmesan cheese

Non-stick spray 3 quart or 2 liter Pyrex dish. Place artichoke hearts on bottom of dish; cover with spinach. In blender or mixer, mix cream cheese, mayonnaise, oil, garlic, 2 tablespoon grated Parmesan, pepper and lemon pepper until smooth, slowly blend in milk.

Spread on top of spinach. Sprinkle 1/2 cup freshly grated Romano or Parmesan cheese on top, then bake at 350 to 375 degrees for 40 minutes until top browned lightly. This is a very rich delight. Will serve 8-10.