3 (10 oz.) pkgs. frozen chopped spinach or broccoli
Dash of nutmeg
1 c. packaged herb dressing
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter, divided
Salt & pepper
Grated rind of 1 lemon

Cook spinach or broccoli; drain well. Return to hot saucepan and immediately blend in cream cheese and half of the butter. Season with salt, pepper, nutmeg and lemon rind. Turn into buttered casserole, cover and refrigerate until ready to bake. About 45 minutes before baking, remove from refrigerator; spread dry herb dressing over top and drizzle with remaining 2 tablespoons of melted butter. Bake at 350 degrees about 25 minutes.