1 sm. jar marinated artichoke hearts without juice
2 pkgs. frozen chopped spinach
8 oz. pkg. cream cheese
2 tbsp. milk
2 tbsp. butter
1/2 oz. Parmesan cheese

Line bottom of a greased 2-quart baking dish with artichoke hearts cut into quarters. Combine cream cheese (diced into 1 inch cubes), butter, milk and heat until almost all cubes are softened. Add heated spinach and mix well (salt and pepper to taste).