2 (10 oz.) pkg. chopped frozen spinach
1 (No. 2) can artichoke hearts or 1 pkg. frozen
1 pt. sour cream
1 envelope dry onion soup mix
1 c. fresh bread crumbs
1/2 c. melted butter
3-6 oz. jalapeno cheese, grated or cubed, separated

Thaw spinach and squeeze out liquid. Thaw artichoke hearts, cut in halves or quarters. Add sour cream, onion soup, and cheese. Pour into 1-quart casserole and top with mixture of bread crumbs, butter and cheese. Bake at 350 degrees for 30 to 35 minutes. Serves 5-6.

NOTE: Can be made a day ahead or easily doubled.