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  • Writer's pictureThe Farmer's Wife

Creamy Parmesan Spinach Bake

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

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. (TIP: don't try to do it all at once, it doesn't steam right if there is a ton in the pan at once).

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 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.

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