Artichoke Casserole

• 1 8 oz (224 grm). package cream cheese
• 1/4 cup (60 ml) butter or margarine
• 3 10 oz (280 grm). packages frozen chopped spinach, thawed and drained
• 2 tbsp (30 ml) worcestershire sauce
• 3/4 tsp (4 ml) salt
• 1/2 tsp (2 ml) garlic powder
• 1/2 tsp (2 ml) ground black pepper
• 1/8 tsp (1 ml) ground red pepper
• 1/8 tsp (1 ml) hot sauce
• 1 tbsp (15 ml) lemon juice
• 2 14 oz (392 grm). cans artichoke hearts, drained and halved
• 1/4 cup (60 ml) Italian bread crumbs -- more if needed

1. Combine cream cheese and butter in a large saucepan; cook over low heat, stirring constantly until mixture melts.
2. Stir in spinach and next 7 ingredients and set aside.
3. Place half of artichoke hearts in lightly greased shallow 2 quarts (1900 ml) baking dish; top with half of spinach mixture.
4. Repeat in layers.
5. Sprinkle evenly with seasoned bread crumbs.
6. Bake at 350 degrees (175 C.) for 30 minutes.

cream cheese, butter, worcestershire sauce, salt, garlic, ground black pepper, ground red pepper, hot sauce, lemon juice, hearts, italian bread crumbs

Taken from online-cookbook.com/goto/cook/rpage/00143E (may not work)