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Creamy Spinach Bake

This creamy, comforting side dish wonderfully rounds out Thanksgiving dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas

12 ServingsPrep: 35 min. Bake: 20 min.

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

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.

2 of 2

Creamy Spinach Bake (continued)

Directions (continued)

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).

Nutrition Facts: 1/2 cup equals 196 calories, 14 g fat (8 g saturated fat), 45 mg cholesterol, 394 mg sodium, 10 g carbohydrate, 2 g fiber, 7 g protein.