Ingredients
- 3 packages (9 ounces each) spinach (baby spinach)
- 1 red onion, chopped (small onion)
- 2 tablespoon butter
- 1 package (8 ounces) cream cheese (cubed)
- 8 ounces sour cream (1 cup)
- 1/2 cup half and half cream
- 1/3 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1/8 teaspoon ground pepper
- 2 cans (14 ounces) water-packed artichoke hearts (rinsed, drained and chopped)
- 1 tablespoon fresh dill (snipped)
- 1/4 teaspoon seasoned salt (to taste)
- FOR TOPPING
- 1/2 cup crushed saltine crackers
- 3 tablespoons grated parmesan cheese
How to Make
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Step 1: Preheat oven to 350°. Grease a 2-qt baking dish.
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Step 2: 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.
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Step 3: 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.
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Step 4: Transfer to a greased baking dish. Combine cracker crumbs with 3 tbsps.Parmesan cheese, then sprinkle over the top.
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Step 5: Bake, uncovered, for 20-25 minutes or until edges are bubbly.
We hope you enjoy this recipe!
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