Spinach, Artichoke & Cream Cheese Casserole

Artichoke hearts, chopped spinach and water chestnuts come together in this mouth-watering side dish with a creamy sauce made of cream cheese and heavy cream plus a generous dusting of parmesan cheese on top.

This dreamy casserole combines two of my favorite dips! Spinach artichoke and the spinach dip my Mom used to make with water chestnuts in it. Water chestnuts are definitely underrated. They don’t have much flavor but they have a nice crunch that goes well with the soft creaminess of the spinach.

I love the way the artichokes look on top. Like bows atop a gift. If you prefer you can cut the artichokes up and mix them right in.

You can eat this as is or scoop it up with a wedge of crusty bread or flatbread.

Spinach, Artichoke & Cream Cheese Casserole

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: serves 6 as a side dish

Spinach, Artichoke & Cream Cheese Casserole

A crowd-pleasing side dish!

Ingredients

2 tablespoons butter
3 cloves garlic, minced
1 (5-ounce) can sliced water chestnuts, drained, cut in half
coarse salt and fresh black pepper
20 ounces frozen bagged chopped spinach
1 (14-ounce) can artichoke hearts, drained, cut in half
1 (8-ounce) package cream cheese, at room temperature
1/3 cup heavy cream
1/4 cup fresh grated Parmesan cheese
2 teaspoons extra-virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F. Grease an 8 x 10 or 8 x 8 casserole or baking dish.
  2. Melt the butter in a large skillet over medium-low heat and add the garlic and water chestnuts. Season with salt and pepper and cook 5-6 minutes stirring often.
  3. Add the spinach and turn heat up to medium. Cook, stirring often until spinach is hot.
  4. Turn heat down to medium low and add the cream cheese and heavy cream. Stir the cream cheese into the spinach as it melts. Season with salt and pepper to taste.
  5. Add the spinach mixture to the pan in one even layer. Place the artichoke hearts on top, pushing them down gently into the spinach. Sprinkle the top with Parmesan cheese and drizzle with oil.
  6. Bake about 25 minutes or until hot in the center and slightly golden on top and around the edges.

Notes

Adapted from My San Antonio

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Comments

  1. Wendy says:

    Reeni, just wanted to let you know that my daughter and I ate this for dinner last night and loved it. The artichokes were delicious with the creamy spinach underneath. Thanks! This one is another keeper. :)
    Wendy recently posted..Hugs and Kisses Brownies with a Cup of JoeMy Profile

  2. zerrin says:

    Yay! This is a new recipe of artichoke for me! I love artichoke, but don’t know many dishes with it. I love the combination with spinach and how artichoke hearts are placed on the top!
    zerrin recently posted..Sesame Halva in OvenMy Profile

  3. Swathi says:

    Who can say no this this yummy casserole Reeni, spinach and artichoke goes well, then cream cheese make it more better.
    Swathi recently posted..Ammarakai Thoran /Cheeni Avarakkai Poriyal / Cluster beans/ Guar Beans Stir-fry with Coconut and Spices: A multimillionaire in disguise.My Profile

  4. Chris says:

    Most spinach artichoke dishes I see are a goopy mess, I like how yours looks more rustic!
    Chris recently posted..Twice Baked Pimento Cheese PotatoesMy Profile

  5. Those are my two favorite dips EVER Reeni! The warm creamy spinach artichoke dip and the cold spinach dip with water chesnuts. Oh man, I love BOTH of those so much! I always want to eat both dips with just a spoon. :) And now I can! This is amazing Reeni. :)
    sally @ sallys baking addiction recently posted..s’more peanut butter cookies.My Profile

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