Spinach And Artichoke Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I recipe I tweaked because I can't have mayo. I substituted Greek yogurt, and eliminated the jalapenos, which you could certainly add if you wanted too. It is very good, creamy and warm. Ingredients:
1 cup greek yogurt, plain |
1 cup grated parmesan cheese |
1/2 cup sour cream |
1 10-ounce package frozen chopped spinach, thawed and well-drained |
1 14.5-ounce can artichoke hearts, drained and chopped |
1 1/2 cups (1 sleeve) butter-flavor crackers (such as ritz), crushed |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 400 degrees F. In a medium mixing bowl, combine Greek yogurt, sour cream, and Parmesan cheese.
2. Add spinach, artichoke hearts; stir to combine.
3. Transfer mixture to a 9x9-inch baking dish.
4. In a small mixing bowl, combine crushed crackers and melted butter until crackers are moist.
5. Spread over spinach mixture.
6. Bake 15 minutes or until bubbly.
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