Spinach & Artichoke Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a delicious side dish for a holiday dinner. I found the recipe in Good Housekeeping (Dec., 2003) but it's originally from the Mabbettsville Market, in Millbrook, New York. This doubles easily for a larger crowd or potluck. Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1 (13 3/4 ounce) can artichoke hearts, drained and chopped |
1/2 cup heavy cream |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
2/3 cup grated parmesan cheese |
1 (8 ounce) package cream cheese, softened |
1 cup milk |
Directions:
1. Preheat oven to 350°; in a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.
2. In a small bowl, beat cream cheese until fluffy, occasionally scraping bowl with a spachula; reduce mixer speed and gradually add milk, mixing just until well blended.
3. Spoon spinach mixture into a shallow 1 1/2 quart casserole or 8'x8' glass baking dish; pour cream cheese mixture evenly over spinach mixture; sprinkle with remaining 1/3 cup parmesan and bake 25-30 minutes or until edges bubble and top is golden.
4. Serve warm.
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