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

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

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

Set oven @ 350ºF/175ºC.

Place half of the spinach in a steamer basket; place in
a large saucepan over 1 in. 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.

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 20-25 minutes or until edges are bubbly.

Jennifer Bley, Austin, Texas

Makes: 12 servings (1/2 cup each)

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

Uncle Dirty Dave's Archives

MMMMM

... No man needs a vacation so much as the man who has just had one.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)