Creamy Spinach And Artichokes

This is a perfect side dish for any holiday table.

Actually, it's the perfect side dish for your any day dinner table too.

It's creamy, it's comforting and it's good for you (never mind that 8 ounce block of cream cheese).

Creamed Spinach and Artichokes Recipe


1 - 16 ounce bag frozen spinach, thawed and squeezed dry
1 - 14 ounce can artichoke hearts, drained and chopped
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
1 - 8 ounce package of cream cheese, softened to room temperature
1/2 cup fresh grated Parmesan cheese, divided
1/4 cup mayonnaise
1/4 cup evaporated milk
1/8 teaspoon freshly grated nutmeg (or to taste)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup slivered almonds (optional)

-Preheat your oven to 350 degrees
-In a large sauté pan, over medium heat, add the oil and butter.
-Slowly sauté the onion and garlic to soften but not brown (approximately 3-5 minutes).
-Add the dry spinach and chipped artichoke hearts and stir to combine.
-Add the salt, pepper and fresh nutmeg.
-Add the softened cream cheese, evaporated milk, mayonnaise and 1/4 cup of the Parmesan cheese.
-Continue to heat and blend with a wooden spoon until the mixture is thoroughly combined.
-Pour the entire mixture into a prepared (buttered or sprayed) casserole dish.
-Sprinkle the top with the remaining Parmesan cheese and the slivered almonds.
-Bake for 20-25 minutes until the cheese is nicely browned.
-Best served hot or you can also use this as a sandwich spread should you have any leftovers. YUM!


Until we eat again,

Labels: , , , , ,