Creamy Parmesan Spinach Bake
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
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
Reviews
This was great. I did make a few minor changes to it... one was, not being a huge fan of onion, I used one tablespoon of dried chopped onion. I also didn't have any fresh dill so I used about a scant teaspoon of dill weed. Also, after reading someone else's review, I used two 10 oz packages of frozen chopped spinach, squeezed dry. That definitely took away some of the prep time. Will definitely make it again as everyone loved it!
Question: What would this taste like with cubed chicken? Or say chicken and mushrooms? Thinking of making this as a one pot dinner. NOT trying to change the recipe but just questioning. Thank you.
mwa555
This recipe is AMAZING! Get rid of all your recipes that you thought were good for Creamed Spinach ~ they pale in comparison to this recipe! This can be made ahead, kept in the fridge and popped in the oven at a later date. I am telling you, this is the most luscious, decadent and delicious side dish I have ever tasted! Made it for CHRISTmas this year. My entire family raved about it ~ it will now be a staple on our holiday table. This could easily be used as a dip by the simple addition of some water chestnuts for some crunch. Serve this along side a beautiful steak and/or some seafood and you will have five~star meal! Enjoy ~ like we did!
Made this for Thanksgiving this year, and it was delicious! I used two 12 ounce bags of frozen spinach, thawed and squeezed dry in place of the fresh. I also sauteed the garlic along with the onion. Since I increased the spinach, I added additional cream cheese, half and half and parmesan to taste. Since I'm not a fan of dill, I omitted it. Don't be afraid to use more buttery crushed crackers on top. I did.... and it turned out great. A keeper!
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.
very good but too fattening to make again.