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Creamy Parmesan Spinach Bake

9 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 20 min.

Makes

12 servings (1/2 cup each)

Updated: Sep. 30, 2022
My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas
Creamy Parmesan Spinach Bake
Creamy Parmesan Spinach Bake Recipe photo by Taste of Home
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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 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. Preheat oven to 350°. 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, for 20-25 minutes or until edges are bubbly.

Nutrition Facts

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