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 @ 350§F/175§C.
  
  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
 
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