Spinach and Artichoke Bake
1 (8-oz.) pkg. cream cheese, softened
¼ cup butter, melted
2 tablespoons mayonnaise
⅓ cup plus 1 tablespoon milk
1 (14½ oz.) can quartered artichoke hearts, drained
2 (10-oz.) pkgs. frozen chopped spinach, thawed and well drained
salt and pepper to taste
½ cup grated Parmesan cheese
In a bowl, combine cream cheese, butter and mayonnaise.
Beat until light and fluffy.
Gradually add milk, beating until smooth.
In a 1½-quart oval (or similar) casserole, place artichokes.
Season with salt and pepper to taste.
Spread spinach on top of artichokes.
Spread cream cheese mixture evenly over spinach.
Place dish on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until bubbly.
Sprinkle with Parmesan cheese during last 5 minutes of cooking time.