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.
- 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
- ⅓ cup heavy cream
- ¼ cup fresh grated Parmesan cheese
- 2 teaspoons extra-virgin olive oil
- Preheat oven to 400 degrees F. Grease an 8 x 10 or 8 x 8 casserole or baking dish.
- 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.
- Add the spinach and turn heat up to medium. Cook, stirring often until spinach is hot.
- 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.
- 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.
- Bake about 25 minutes or until hot in the center and slightly golden on top and around the edges.
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