‘Tis the season to be uber-busy. And therefore the season for recipes that are big on flavor–and small on prep work. Like Creamy Baked Spinach with Artichokes.
The recipe is from a neighbor who previously supplied a recipe for Southwest Lasagna. When she served this to us, on a lovely summer evening, I couldn’t believe that my kids were gobbling down spinach. As one of them put it, “it tastes more like artichokes than cooked spinach.”
Our big book club Christmas dinner was last week and I signed up for the vegetable with the idea of bringing my carrot rutabaga casserole. Can anyone say LOTS of CSA carrots?
But life is never simple and, a week before hosting my (usually 50-ish guests) extended family Christmas party, I decided we needed to strip the wallpaper in our family room and paint. So my book club vegetables needed to morph into something a whole lot easier.
Enter Creamy Baked Spinach with Artichokes. It is similar to the Spinach Artichoke dip you find everywhere but a little heavier on veggies and lighter on the creamy. Think tasty like a dip but healthier like a vegetable.
The book club folks love it and I decided it was so easy I mixed up some more to for the football game yesterday. Gotta love the holidays!
Do you have a “go to” holiday dish?
- 2 packages (9-10 oz) frozen chopped spinach (or equivalent in fresh)
- 1 stick butter
- 3 oz. light cream cheese
- 1 lg. can artichoke hearts
- 1/4 c Italian bread crumbs (see note)
- Heat frozen spinach and drain--or steam spinach if using fresh.
- Melt butter. Add cream cheese, hot spinach and sliced artichoke hearts.
- Sprinkle with bread crumbs and dab with butter. Bake at 350 until browned.
- You can make your own gluten free Italian bread crumbs by grinding rice crackers until fine, then adding 1 t oregano, 1 t dried minced onion and 1/4-1/2 t garlic powder.