Creamy Spinach & Artichoke Bake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A wonderfully creamy spinach and artichoke side dish. Ingredients:
27 ounces fresh baby spinach |
1 small red onion, chopped |
1 tablespoon butter |
8 ounces cream cheese |
8 ounces sour cream |
1/2 cup half-and-half |
1/3 cup parmesan cheese, plus |
3 tablespoons parmesan cheese, divided |
3 garlic cloves, minced |
1/8 teaspoon ground pepper |
28 ounces water-packed artichoke hearts, rinsed, drained and chopped |
1 tablespoon snipped fresh dill |
1/4 teaspoon seasoned salt |
8 butter-flavor crackers, coarsely crushed |
Directions:
1. Preheat oven to 350F degrees.
2. Place half the spinach in a steamer basket and place in a large saucepan over 1 inch of water.
3. Bring to a boil and cover to steam for 3-4 minutes or until just wilted.
4. Transfer to a bowl and repeat with remaining spinach.
5. In a large saucepan, saute the onion in the butter until tender.
6. Reduce heat to low.
7. Stir in the cream cheese, sour cream, half and half, garlic, pepper, and 1/3 cup Parmesan cheese.
8. Cook and stir until the cream cheese is melted.
9. Stir in the artichokes, dill, seasoned salt and spinach.
10. Transfer to an ungreased 2 quart baking dish.
11. Sprinkle with cracker crumbs and remaining Parmesan cheese.
12. Bake uncovered for 20-25 minutes or until edges are bubbly.
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