From Virginia Wiedemann:  "This recipe can be used as a vegetable or the best appetizer ever."

Spinach-Artichoke Casserole & Dip

1 can artichoke hearts
2 boxes frozen chopped spinach

Sauce:
8 oz. low fat cream cheese
2 Tbsp. mayonnaise
2 to 3 Tbsp. milk
freshly ground pepper  
salt to taste
1/3 Cup freshly grated Romano or Parmesan cheese

Preheat oven to 350°F.  Grease an 8" x 10" oval casserole. Put in drained & quartered artichoke hearts. Thaw spinach, drain, & squeeze nearly dry. Spread over artichokes.

Mix sauce ingredients well. Spread on spinach. Top with 1/3 cup grated Parmesan or Romano cheese.  Cover and bake for 30 min.  

Can be served as a vegetable casserole, or as an appetizer, for instance, as a dip with corn chips.  To serve as a dip, cut each artichoke heart into thin slices before assembling dish, and mix all ingredients before baking.