MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Parmesan Spinach Bake
 Categories: Greens, Vegetables, Cheese, Dairy, Herbs
      Yield: 12 Servings

     27 oz Fresh baby spinach (3 bags)
      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  Parmesan cheese; +3 tb,
           - grated, divided
      3 cl Garlic; minced
    1/8 ts Pepper
     28 oz Water-packed artichoke
           - hearts (2 cans); rinsed,
           - drained, chopped
      1 tb Fresh dill; snipped
    1/4 ts Seasoned salt
      8    Ritz crackers;
           - coarse crushed

  Set oven @ 350 F/175 C.

  Place half of the spinach in a steamer basket; place in a large
  saucepan over 1" of water. Bring to a boil; cover and steam for 3
  to 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 to
  25 minutes or until edges are bubbly.

  Recipe by Jennifer Bley, Austin, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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