If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984. Shared by June Hoffman 3/93
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|Serving Size: 1 Serving (508g)|
|Recipe Makes: 10|
|Calories from Fat: 1226 (88%)|
|Amt Per Serving||% DV|
|Total Fat 136.3g||182 %|
|Saturated Fat 76.3g||382 %|
|Monounsaturated Fat 34.3g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 426mg||131 %|
|Sodium 1385.5mg||48 %|
|Potassium 948.4mg||25 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 19.4g|
|Protein 26.4g||38 %|
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Calories per serving: 1393
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