I made this tonight, and it was a big hit. The recipe came from The Dinner Bell cafe in McComb, Mississippi. It would also be good as a hot dip. I think the dried onions give it a flavor similar to dry onion soup mix, so they are better than fresh onions.

Spinach Artichoke Casserole

1 (14-oz) can water packed artichoke hearts, drained (I used marinated)
1 large bag chopped spinach, thawed and drained well
2 tablespoon dry onion flakes, pulverized in the food processor
8 ounces cream cheese (I used neufchatel)
(1/2 cup butter) or 2 - 3 tablespoons see note
2 tablespoons Worcestershire sauce
1/2 cup seasoned bread crumbs (salt, pepper, seasoned salt)

Chop the artichoke hearts in the food processor, not to fine, just so the pieces are uniform size. Spread this out on the bottom of a shallow baking dish. Thaw the spinach and wring the water out of it in a kitchen towel. Whirl it in the food processor or use a mixer to combine the spinach, the cream cheese, Worcestershire sauce, and onion flakes. Dot it over the artichokes and top with the bread crumbs. Place 1/2 teaspoon size dots of butter around on the crumbs. Cover and bake at 350 degrees until heated through, 30 minutes or so. Remove the lid for the last 10 minutes to crisp the crumbs.

Note: I didn't use that much butter because I think if you used the whole amount it might turn out to be a mybloggers mess. I dotted two or three tablespoons on top of the crumbs, and it was perfect.

For dip: leave off the crumbs if you want, and stir in some half-and-half or cream or even a little milk to thin it. Use corn chips or thin slices of French bread for dippers.

This is so good!