1 tbsp butter for greasing baking dish
1/2 c butter, melted, for casserole
1 tbsp butter, melted for top
2 (10 oz) pkgs frozen chopped spinach
1 (8 oz) pkg cream cheese, softened
1 tsp fresh lemon juice
1 (14 oz) can artichoke hearts, drained and quartered
1/2 c Ritz cracker crumbs, coarse


Preheat oven to 350°. Butter a shallow 2 qt casserole. Cook the spinach according to the package directions. Drain well. Place in mixing bowl. Add 1/2 cup melted butter, cream cheese and lemon juice. Blend well with a fork. Scatter artichoke quarters evenly over the bottom of the casserole dish. Cover with the spinach mixture and smooth the top. Cover the top with Ritz cracker crumbs. Drizzle with 1 tbsp melted butter. Bake on the middle rack until bubbly in the center and lightly brown on the top, approx. 25 minutes. Cool 5 minutes and serve.

Makes 6-8 servings.