- 3 [10-ounce / 284-g each] packs frozen chopped spinach
- 1/2 cup [115 g] butter
- 8 ounces [227 g] cream cheese
- 2 tablespoons [30 mL] Worcestershire sauce
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/2 teaspoon [2.5 mL] pepper
- 1/8 teaspoon [0.5 mL] Cayenne pepper
- 1/8 teaspoon [0.5 mL] Tabasco sauce
- 1 tablespoon [15 mL] lemon juice
- 2 [14-ounce / 398-mL each] cans artichoke hearts, well-drained
- 1/2 cup [125 mL] Italian-seasoned breadcrumbs
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- Preheat oven to 350°F [180°C].
- Boil then well-drain done chopped spinach.
- Into a casserole, melt together butter and cream cheese.
- Mixing after each addition, add Worcestershire sauce, salt, garlic powder, pepper, Cayenne pepper, Tabasco sauce and lemon juice.
- Into a greased 2-quart [2-L] casserole, layer well-drained artichoke hearts and cream cheese-spinach mixture; repeat to use all ingredients.
- Sprinkle mixture all over with Italian-seasoned breadcrumbs.
- Bake into preheated oven for 30 minutes, before serving.
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