Creamy Parmesan Spinach (RM only)
(Maggie - immaggiemae)

1 12-oz. tin artichoke hearts, drained
1 10-oz. pkg frozen chopped spinach, thawed
4 oz. cream cheese, softened
4 oz. whipping cream
1/2 Tbl. minced garlic
1/2 cup Parmesan cheese

Combine artichoke hearts and spinach in food processor. Process using the pulse function until of a consistency similar to finely chopped. This should not be a puree. Add remaining ingredients to food processor bowl and pulse until mixed evenly. Bake in a square 9" pan (or equivalent) at 400 for 20 minutes.