I received this recipe November 2, 2005. Lisa said that she has been making this recipe for Thanksgiving Dinner after she was first introduced to it a couple of years ago by her sister-in-law's sister-in-law at a family Thanksgiving dinner. You can use frozen spinach, or my favorite fresh cooked and drained triple-washed baby spinach.
1/2 cup butter
8-oz. package cream cheese
garlic powder (pinch or more, as desired)
20-oz.frozen chopped spinach, thawed and well drained
3 (12-oz.) jars artichoke hearts, drained
8-oz. can sliced water chestnuts, drained
Parmesan cheese for sprinkling on top
In a quart saucepan over low heat, melt the butter, stir in the cream cheese and garlic powder. Mix until smooth. Remove from heat. In a 2-quart casserole dish, make a layer of artichoke hearts, a layer of spinach, a layer of cream cheese mixture, and a layer of water chestnuts. Sprinkle with Parmesan cheese and bake in 350 degree oven for 15 to 20 minutes.