Creamy Spinach and Artichoke Bake
Indulge in a rich, creamy spinach and artichoke bake that combines the earthy flavors of spinach with the subtle tang of artichokes, perfect for a comforting side dish.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
10 oz fresh spinach, chopped
14 oz canned artichoke hearts, drained and chopped
8 oz cream cheese, softened
1 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup panko breadcrumbs
2 tbsp butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in the chopped artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, salt, black pepper, and red pepper flakes. Mix until everything is well combined and the cheese has melted.
5. Transfer the mixture to a greased baking dish.
6. In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the spinach and artichoke mixture.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
8. Let it cool slightly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
