Yield: 4 Servings
|1 can||(8.5-oz) artichoke hearts; drained|
|2 packs||(10-oz) frozen chopped spinach; cooked and drained|
|1 pack||(8-oz) cream cheese|
|½ pounds||Bacon; cooked and crumbled|
Quarter drained artichoke hearts and spread over bottom of an 8x8 casserole. Spoon spinach over artichokes. Melt butter and cream cheese in a small saucepan. (Cream cheese will be lumpy.) Pour and spread over spinach.
Sprinkle crumbled bacon over cream cheese mixture. Sprinkle well with Parmesan cheese. Bake at 350ø for 30 minutes or until bubbly. Yield: 4 to 6 servings.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .