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Artichoke Casserole
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Serves/Makes:4 or more

  • 1 8 oz (224 grm). package cream cheese
  • 1/4 cup (60 ml) butter or margarine
  • 3 10 oz (280 grm). packages frozen chopped spinach, thawed and drained
  • 2 tbsp (30 ml) worcestershire sauce
  • 3/4 tsp (4 ml) salt
  • 1/2 tsp (2 ml) garlic powder
  • 1/2 tsp (2 ml) ground black pepper
  • 1/8 tsp (1 ml) ground red pepper
  • 1/8 tsp (1 ml) hot sauce
  • 1 tbsp (15 ml) lemon juice
  • 2 14 oz (392 grm). cans artichoke hearts, drained and halved
  • 1/4 cup (60 ml) Italian bread crumbs -- more if needed
  • Combine cream cheese and butter in a large saucepan; cook over low heat, stirring constantly until mixture melts.
  • Stir in spinach and next 7 ingredients and set aside.
  • Place half of artichoke hearts in lightly greased shallow 2 quarts (1900 ml) baking dish; top with half of spinach mixture.
  • Repeat in layers.
  • Sprinkle evenly with seasoned bread crumbs.
  • Bake at 350 degrees (175 C.) for 30 minutes.

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