Subj : Top 10 T'giving Sides 06
To : All
From : Dave Drum
Date : Wed Nov 06 2024 16:29:50
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Parmesan Spinach Bake
Categories: Greens, Vegetables, Cheese, Dairy, Herbs
Yield: 12 servings
27 oz (3 bags) fresh baby spinach
1 sm Red onion; chopped
1 tb Butter
8 oz Cream cheese; in cubes
1 c Sour cream
1/2 c Half & Half cream
1/3 c + 3 tb grated Parmesan
- cheese; divided
3 cl Garlic; minced
1/8 ts Pepper
28 oz (2 cans) water-packed
- artichoke hearts; rinsed,
- drained, chopped
1 tb Snipped fresh dill
1/4 ts Seasoned salt
8 Ritz crackers; coarse
- crushed
Set oven @ 350ºF/175ºC.
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 & 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.
Jennifer Bley, Austin, Texas
Makes: 12 servings (1/2 cup each)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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