- Creamy Parmesan Spinach Bake.jpg (46.97 KiB) Viewed 323 times
Preparation time: 35 minutes
Cooking time: 20 minutes
Serves: 12 (assuming ½ cup per serving)
If served as twelve portions, provides 196 cals, 22g fat (of which 8g saturates), 2g sugar and 0.4g salt per portion.
Ingredients
- 3 packets (9oz each) fresh baby spinach
- 1 small red onion, chopped
- 1 tbsp butter
- 1 packet (8oz) cream cheese, cubed
- 1 cup sour cream
- ½ cup half-and-half cream
- ⅓ cup plus 3 tbsp grated Parmesan cheese, divided
- 3 garlic cloves, minced
- ⅛ tsp pepper
- 2 cans (14oz each) water-packed artichoke hearts, rinsed, drained and chopped
- 1 tbsp snipped fresh dill
- ¼ tsp seasoned salt
- 8 butter-flavored crackers, coarsely crushed
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Place ½ of the spinach in a steamer basket; place in a large saucepan over 1 inch 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.
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, ⅓ cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.
4. Transfer to an ungreased 2 quart 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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