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City of Portland
Spinach & Artichoke Casserole

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
12 cup heavy cream
18 teaspoon salt
18 teaspoon ground black pepper
23 cup grated parmesan cheese
1 (8 ounce) package cream cheese, softened
1 cup milk


Preheat oven to 350; in a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan. In a small bowl, beat cream cheese until fluffy, occasionally scraping bowl with a spachula; reduce mixer speed and gradually add milk, mixing just until well blended. Spoon spinach mixture into a shallow 1 1/2 quart casserole or 8'x8' glass baking dish; pour cream cheese mixture evenly over spinach mixture; sprinkle with remaining 1/3 cup parmesan and bake 25-30 minutes or until edges bubble and top is golden. Serve warm.

Source: www.food.com