Artichoke-Cheese-Spinach
-from Betty Anderson

• 1 jar (6 oz.) marinated artichoke hearts, drained
• 2 packages (10 oz. each) frozen chopped spinach, thawed
• 2 packages (3 or 4 oz. each) cream cheese
• 2 tablespoons softened butter or margarine
• 4 tablespoons  milk
• pepper
• cup grated Parmesan or Romano Cheese

Put the artichoke hearts in a medium-to-smallish casserole.  Squeeze the spinach dry and arrange evenly over the artichoke hearts.

Beat the cream cheese and butter until smooth, and gradually add the milk.  Spread this over the spinach, then give it a good grind of pepper and sprinkle the Parmesan or Romano cheese on top.

Cover.  It may be refrigerated for up to 24 hours.  Then bake at 350 degrees for 40  minutes total -- the first 30 minutes covered, then the last 10 minutes with the lid off.