Creamy Parmesan Spinach Bake

Name: Creamy Parmesan Spinach Bake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings (1/2 cup each).
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

This 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 (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

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.
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, 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.

Originally published as Creamy Spinach Bake in Holiday & Celebrations Cookbook 2008

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mwa555

Jun 3, 2018

mwa555
Yvonne

Dec 25, 2017

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!
Debglass11

Nov 29, 2016

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!
galleria

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.
darcien007

Mar 5, 2012

very good but too fattening to make again.

Creamy Parmesan Spinach Bake

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