Artichoke-Spinach Casserole
| Yield: | 4 Servings |
| Categories: | Entrees, Vegetables |
| 8 | oz | Marinated artichoke hearts, drained (2 small jars); save marinade for dressing |
| 8 | oz | Cream cheese, softened |
| 1/2 | c | Grated parmesan cheese |
| 2 | tb | Butter, softened |
| 20 | oz | Spinach, cooked, drained and squeezed dry (use 2 packages of thawed frozen spinach, or about 1 1/2 lb cooked, fresh spinach) |
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