Spinach and Artichoke Casserole

December 25, 2023

A great way to make the dip masquerade as a vegetable! Similar to creamed spinach, this is a warm salty compliment to steaks.

Ingredients

4 oz. of goat cheese or cream cheese, room temperature

1/4 cup mayonnaise

1/4 cup sour cream

1/8 cup parmesan cheese

1 tsp garlic powder or one clove of garlic, grated or pressed

1 egg, beaten

1 can quartered artichoke hearts, drained (or 1 box frozen)

1 package of frozen spinach, thawed or cooked

1/4 cup bread crumbs tossed with melted butter (optional)

Grated parmesan or mozarella for topping (optional)

Directions

Preheat oven to 350 degrees.

Drain and cut the artichokes in half so the heart and leaves are separate.

Thaw or cook and squeeze most moisture out of the spinach.

In a medium bowl, mix goat or cream cheese, parmesan, mayonnaise, sour cream, garlic, and beaten egg.

Add drained cut artichokes and squeezed spinach to the creamy mixture. Fold or gently stir so you don't break up the artichoke too much. You want to get some nice big bites of artichoke.

Put mixture into a greased baking dish

Choose to top with mozzarella or parmesan cheese or bread crumbs.

Bake 23 minutes or until at least 160 degrees internal temperature.

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