Spinach & Artichoke Casserole

• 1 (9 oz.) pkg. frozen artichokes or 1 (14 oz.) can artichoke hearts (water pack)
• 3 (10 oz.) pkg. frozen, chopped spinach, defrosted
• 1/2 lb. cream cheese
• 2 Tbsp. mayonnaise
• 4 Tbsp. butter or olive oil
• 6 Tbsp. milk
• 1/3 c. fresh grated Parmesan or Romano cheese
• pepper to taste

1. If frozen artichokes are used, cook according to directions. Do not overcook.
2. Drain the artichokes and place them on bottom of a 3 quart casserole.
3. Squeeze as much moisture as possible from spinach and layer it on top of the artichokes.
4. With an electric mixer, blend the cream cheese, mayonnaise and butter or oil until light and fluffy.
5. Gradually beat in milk and spread this mixture over the top of the spinach.
6. Sprinkle with pepper and cheese. Bake, uncovered, at 375u0b0 for 40 minutes or until the top is lightly browned.
7. You can refrigerate this dish after putting it together.
8. If it is chilled, may take a slightly increased baking time.
9. Serves 10 to 12.

frozen artichokes, cream cheese, mayonnaise, butter, milk, romano cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007968 (may not work)