PAT ARCHER'S ARTICHOKE SPINACH CASSEROLE
1 (6 oz) jar marinated artichoke hearts
2 pkg (10 oz each) frozen spinach, thawed
2 pkg (3 oz each) cream cheese, softened
2 tbsp butter, softened
4 tbsp milk
1/2 cup freshly grated Parmesan cheese
Black pepper
Place artichokes in 2 quart casserole. Squeeze spinach dry and place on top of artichokes.
Beat cream cheese and butter together until smooth. Add milk. Spread over spinach. Top with parmesan and a grind of pepper.
Cover and refrigerate up to 24 hours.
Bake, covered, at 350 degrees F for 30 minutes. Uncover and bake 10 minutes longer.
Makes 6 servings
Source: Houston Chronicle Best Recipes of 1977
1 (6 oz) jar marinated artichoke hearts
2 pkg (10 oz each) frozen spinach, thawed
2 pkg (3 oz each) cream cheese, softened
2 tbsp butter, softened
4 tbsp milk
1/2 cup freshly grated Parmesan cheese
Black pepper
Place artichokes in 2 quart casserole. Squeeze spinach dry and place on top of artichokes.
Beat cream cheese and butter together until smooth. Add milk. Spread over spinach. Top with parmesan and a grind of pepper.
Cover and refrigerate up to 24 hours.
Bake, covered, at 350 degrees F for 30 minutes. Uncover and bake 10 minutes longer.
Makes 6 servings
Source: Houston Chronicle Best Recipes of 1977
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