Creamy Spinach Bake
This creamy spinach bake is a perfect combination of tender spinach, savory artichokes, and creamy cheeses, creating a delicious and comforting dish ideal for family dinners or holiday gatherings. It’s packed with nutrients and flavor, making it suitable for a wide range of diets.
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 cloves garlic, 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 pieces butter-flavored crackers, coarsely crushed
Instructions
- Preheat your oven to 350°F (175°C).
- Place half the spinach in a steamer basket over 1 inch of water in a large saucepan. Bring to a boil, cover, and steam for 3–4 minutes until wilted. Transfer to a bowl and repeat with the remaining spinach.
- In a large saucepan, sauté the red onion in butter over medium heat until softened.
- Lower the heat and gradually stir in the cream cheese, sour cream, half-and-half, 1/3 cup grated Parmesan, garlic, and pepper. Cook while stirring until the cream cheese is melted and smooth.
- Mix in the artichokes, fresh dill, seasoned salt, and wilted spinach until well combined.
- Transfer the mixture to an ungreased 2-quart baking dish. Top with the butter-flavored cracker crumbs and remaining Parmesan cheese.
- Bake uncovered for 20–25 minutes, or until the edges are bubbly, and the top is golden brown.