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2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese (I use low-fat)
1 stick butter, divided in half
1 lemon rind, grated
Salt and pepper, to taste
1 cup Pepperidge Farm dressing (I use less)
Cook spinach and drain, or defrost, squeeze out moisture and heat in the microwave. Quickly add cream cheese and 1/2 stick butter. Mix in lemon rind and salt and pepper to taste. Put spinach mixture into greased casserole and cover with dressing. Melt remaining butter and drizzle on top. Bake uncovered at 350 degrees for 25 minutes.