March 20, 2018
Comfort Food, Casseroles, Side Dishes,
Dairy, Vegetables, Artichokes, Spinach, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Sunday Dinner, Thanksgiving, Winter, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, All Occasions more
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Preheat oven to 350°. Grease a 2-qt baking dish.
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 a greased baking dish. Combine cracker crumbs with 3 tbsps.Parmesan cheese, then sprinkle over the top.
Bake, uncovered, for 20-25 minutes or until edges are bubbly.
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