Spinach and Artichoke Salad

2 (10 oz) pkgs frozen chopped spinach, thawed
and squeezed dry

1 can (13 1/3 oz) artichoke hearts, drained and chopped

1/3 cup heavy cream

1/8 tsp salt

1/8 tsp coarsely ground black pepper

2/3 cup grated Parmesan cheese

1 pkg (8 oz) cream cheese softened

1 cup whole milk diced

Preheat oven to 350 degrees. In bowl, combine spinach,

artichokes, cream, salt, pepper and 1/3 cup parmesan cheese.

In small bowl, with mixer at medium speed, beat cream cheese

until fluffy, occasionally scraping bowl with rubber spatula.

Reduce speed to low; gradually add milk, mixing just until

well blended.

Spoon spinach mixture into shallow 1 1/2 qt casserole or 8"x8" glass

baking pan. Pour cream cheese mixture over spinach mixture. Sprinkle

with remaining Parmesan. Bake 25-30 minutes or until edges bubble

and top is golden.