- 20-30 OZ frozen chopped spinach
- 8 OZ Philly cream cheese (softened)
- 5 TBS melted butter
- 1 TBS lemon juice
- 28 OZ canned artichoke hearts or bottoms (drained)
- Salt and pepper to taste
- Italian bread crumbs
- ¼ C Parmesan (optional)
- 1-2 cans water chestnuts (optional)
Oven: 350° F
- Boil the spinach in salted water until tender (~5 minutes). Drain & squeeze the excess liquid out.
- Mix Philly cheese, butter, lemon juice and salt & pepper mix (½ TSP to start) with the drained spinach.
- Layer artichokes in a baking dish, spooning the spinach mixture over them in alternating layers.
- Sprinkle bread crumbs and Parmesan cheese over the top.
- Bake for 20-30 minutes.