Creamy Parmesan Spinach Bake

Total Time Prep: 35 min. Bake: 20 min.
Yield 12 servings (1/2 cup each)
Test Kitchen Approved
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

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.

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
Recipe Creator

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