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| This recipe was "Tested by Home Service Department, Hawaiian Electric Co., Inc." It became part of our "collection" in the early 1970's. Turns out this is also a Shankster favorite! |
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| 2 jars (6 oz ea) |
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Marinated artichoke hearts, drained |
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| 3 pkgs (10 oz ea) |
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Frozen chopped spinach, thawed |
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| 8 oz |
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Cream cheese |
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| ¼ cup |
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Butter, softened |
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| 6 Tbs |
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Milk |
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| ½ cup |
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Parmesan cheese |
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Pepper |
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| 1 |
Place artichoke hearts on bottom of a shallow 1½ quart casserole. |
| 2 |
Squeeze moisture from spinach and arrange over artichokes. |
| 3 |
In small bowl, beat cream cheese and butter with an electric mixer until smooth; gradually add milk. |
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Spread over spinach. |
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Sprinkle with pepper and parmesan cheese. |
| 6 |
Bake uncovered at 375° for 40 minutes. |
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| Servings: 8 |
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| Cooking Tips |
| This casserole may be covered and refrigerated for as long as 24 hours before baking. |
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