Creamy Spinach & Artichoke Bake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 27 ounces fresh baby spinach
• 1 small red onion, chopped
• 1 tablespoon butter
• 8 ounces cream cheese
• 8 ounces sour cream
• 1/2 cup half-and-half
• 1/3 cup parmesan cheese, plus
• 3 tablespoons parmesan cheese, divided
• 3 garlic cloves, minced
• 1/8 teaspoon ground pepper
• 28 ounces water-packed artichoke hearts, rinsed, drained and chopped
• 1 tablespoon snipped fresh dill
• 1/4 teaspoon seasoned salt
• 8 butter-flavor crackers, coarsely crushed

Recipe

• 1 preheat oven to 350f degrees.
• 2 place half the spinach in a steamer basket and place in a large saucepan over 1 inch of water.
• 3 bring to a boil and cover to steam for 3-4 minutes or until just wilted.
• 4 transfer to a bowl and repeat with remaining spinach.
• 5 in a large saucepan, saute the onion in the butter until tender.
• 6 reduce heat to low.
• 7 stir in the cream cheese, sour cream, half and half, garlic, pepper, and 1/3 cup parmesan cheese.
• 8 cook and stir until the cream cheese is melted.
• 9 stir in the artichokes, dill, seasoned salt and spinach.
• 10 transfer to an ungreased 2 quart baking dish.
• 11 sprinkle with cracker crumbs and remaining parmesan cheese.
• 12 bake uncovered for 20-25 minutes or until edges are bubbly.