Creamy Spinach Bake Recipe

By pattie_d

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

Details

Servings 12
Preparation time 35mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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).