Artichoke-Spinach Casserole

8 oz marinated artichoke hearts, drained (2 small jars)

8 oz cream cheese, softened

1/2 cup grated parmesan cheese

2 tablespoons butter, softened

1 1/2 lb cooked, fresh spinach

Preheat oven to 350 degrees.
Spread artichoke hearts in the bottom of a buttered casserole dish, in one layer.
Top with spinach.
Cream together the cream cheese, butter and cheese.
Spread evenly on top.
Bake covered for 30 minutes, then uncovered for 10 minutes.

Serves 4

From Chef Lloyd's Kitchen

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