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Creamy Spinach & Artichoke Bake



Preheat oven to 350F degrees.
Place half the spinach in a steamer basket and place in a large saucepan over 1 inch of water.
Bring to a boil and cover to steam for 3-4 minutes or until just wilted.
Transfer to a bowl and repeat with remaining spinach.
In a large saucepan, saute the onion in the butter until tender.
Reduce heat to low.
Stir in the cream cheese, sour cream, half and half, garlic, pepper, and 1/3 cup Parmesan cheese.
Cook and stir until the cream cheese is melted.
Stir in the artichokes, dill, seasoned salt and spinach.
Transfer to an ungreased 2 quart baking dish.
Sprinkle with cracker crumbs and remaining Parmesan cheese.
Bake uncovered for 20-25 minutes or until edges are bubbly.