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Creamy Spinach Bake Recipe


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     Creamy Spinach Bake

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

3 pkgs (9 oz each) fresh baby spinach
1 small red onion, chopped
1 tbsp butter
1 pkg (8 oz) cream cheese, cubed
1 cup (8 oz) sour cream
1/2 cup half-and-half cream
1/3 cup plus 3 tbsp grated Parmesan cheese, divided
3 garlic cloves, minced
1/8 tsp pepper
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and chopped
1 tbsp snipped fresh dill
1/4 tsp seasoned salt
8 butter-flavored crackers, coarsely crushed

Place half 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 bowl. Repeat with remaining spinach; set aside.
In a large saucepan, saute the onion in butter until tender. Reduce the heat to low; stir in the cream cheese, sour cream, half-and-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, at 350 for 20-25 minutes or until edges are bubbly.

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