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Creamy Parmesan Spinach Bake Recipe

Creamy Parmesan Spinach Bake Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 20 min. YIELD:12 servings

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

  • 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.
  • 2. 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.
  • 3. 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).

Nutritional 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.

Reviews for Creamy Parmesan Spinach Bake

Sort By :
MY REVIEW
Reviewed Nov. 12, 2015

"This recipe looks like a 5 star to me. I'm going to give it a try for Thanksgiving. I think you could save on the calories if you used a lower fat cream cheese, sour cream and 1/2 and 1/2. Just a thought."

MY REVIEW
Reviewed Mar. 5, 2012

"very good but too fattening to make again."

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