Spinach Artichoke Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is a wonderful side dish to a meat-based dinner, or a meal in itself. I love to make this for a weekend dinner, then eat the leftovers for lunch all week. Ingredients:
2 packages, 10 oz each, frozen chopped spinach, thawed and squeezed dry |
1 can, 13-3/4 oz., artichoke hearts, drained and chopped |
1 cup low fat sour cream (divided) |
1/8 tsp. salt (optional) |
1/8 tsp. pepper |
2/3 cup parmesan cheese (divided) |
1 package, 8 oz., low fat cream cheese, softened |
1/2 cup non-fat or low-fat milk or buttermilk |
Directions:
1. Preheat oven to 350.
2. In bowl, combine spinach, artichokes, 1/2 cup sour cream, salt, pepper, and 1/3 cup Parmesan.
3. In medium bowl, using electric mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl. Reduce speed to low and gradually add milk and remaining sour cream , mixing until just blended.
4. Spoon spinach mixture into buttered, shallow, 1-1/2 qt. Casserole, or 8X8 glass baking dish. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining 1/3 cup Parmesan.
5. Bake 25 to 30 minutes, or until edges bubble and top is golden.
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