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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This creamy, comforting side dish wonderfully rounds out Thanksgiving dinner. Just a little of this rich casserole goes a long way. Ingredients:
3 packages (9 ounces each) fresh baby spinach |
1 small red onion, chopped |
1 tablespoon butter |
1 package (8 ounces) cream cheese, cubed |
1 cup (8 ounces) sour cream |
1/2 cup half-and-half cream |
1/3 cup plus 3 tablespoons grated parmesan cheese, divided |
3 garlic cloves, minced |
1/8 teaspoon pepper |
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped |
1 tablespoon snipped fresh dill |
1/4 teaspoon seasoned salt |
8 butter-flavored crackers, coarsely crushed |
Directions:
1. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside.
2. In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.
3. Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until edges are bubbly. Yield: 12 servings (1/2 cup each).
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