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Spinach And Artichoke Casserole

  • 14 ozs canned artichoke hearts -- drained
  • 30 ozs frozen chopped spinach -- thawed and drained
  • 8 ozs cream cheese
  • 2 tbsps mayonnaise
  • 4 tbsps olive oil
  • 6 tbsps milk
  • salt and pepper -- to taste
  • 1/3 c grated fresh Parmesan cheese
  • If frozen artichokes are used, cook according to instructions. Do not overcook.

    Drain the artichokes, and place them on bottom of a 3-quart casserole.

    Squeeze as much moisture as possible from the spinach, and layer it on top of the arti chokes.

    In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy.

    Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.

    Bake, uncovered, at 375 for 40 minutes, or until the top is lightly browned.

    You can refrigerate this dish after putting it together and before baking it, b ut if it is chilled, slightly increase the baking time.

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