1 can artichoke hearts, drained
2 (10 oz.) pkg. frozen spinach, thawed, cooked & drained
1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. soft butter
1/4 c. milk
1/2 c. grated Parmesan cheese
Pepper

Halve or quarter artichokes and place in bottom of casserole. Place dry spinach over artichokes. Beat cream cheese and butter until smooth. Gradually add milk. Spread over casserole. Grind pepper over top. Sprinkle Parmesan on top. Bake at 350 degrees covered for 30 minutes. Uncover and bake additional 10 minutes.