| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Casseroles |
8 |
Servings |
INGREDIENTS
| 3 |
pk |
(10 oz.) frozen chopped spinach |
| 2 |
cn |
(14 oz.) artichoke hearts drained |
| 8 |
oz |
Cream cheese |
| 1/2 |
c |
Butter |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Cayenne |
| 1/8 |
ts |
Tabasco |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Italian-seasoned bread crumbs |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook spinach and drain well. Melt the butter
and cream cheese. Add seasonings, lemon juice and spinach, mixing after
each addition. In a greased 2 quart casserole place a layer of artichoke
hearts, then a layer of spinach mixture and repeat. Top with bread crumbs.
Bake for 30 minutes. Serves 8.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 16, 1998
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