Prep 10 mins
Cook 30 mins
This is a delicious side dish for a holiday dinner. I found the recipe in Good Housekeeping (Dec., 2003) but it's originally from the Mabbettsville Market, in Millbrook, New York. This doubles easily for a larger crowd or potluck.
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1 (13 3/4 ounce) can artichoke hearts, drained and chopped
- 1⁄2 cup heavy cream
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 2⁄3 cup grated parmesan cheese
- 1 (8 ounce) package cream cheese, softened
- 1 cup milk
- Preheat oven to 350°; in a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.
- In a small bowl, beat cream cheese until fluffy, occasionally scraping bowl with a spachula; reduce mixer speed and gradually add milk, mixing just until well blended.
- Spoon spinach mixture into a shallow 1 1/2 quart casserole or 8'x8' glass baking dish; pour cream cheese mixture evenly over spinach mixture; sprinkle with remaining 1/3 cup parmesan and bake 25-30 minutes or until edges bubble and top is golden.
- Serve warm.
This is wonderful! Always the first dish to disappear, I add both shredded and grated parmesan cheeses, and double the recipe!!!!! Thank you for posting this recipe..I lost the page I had ripped out in the magazine and was in a panic!
Very easy to make, quite elegant and different for Christmas dinner, but I felt the spinach overpowered everything else in the casserole. I'm not a huge spinach fan, and perhaps this biased my opinion. I don't think I would personally make this again, but I did recieve a few compliments. I substituted whipping cream for heavy cream, but otherwise the recipe was left unaltered.
This smelled absolutley divine while cooking. The dish was easy to prepare and was different enough from the usual Thanksgiving Fare.