Save A creamy, indulgent casserole featuring tender spinach, flavorful artichokes, and a blend of cheeses baked to golden perfection. Perfect as a side dish or a vegetarian main.
This recipe has been a staple at my family gatherings, loved by kids and adults alike for its rich flavors and ease of preparation.
Ingredients
- 2 cups frozen chopped spinach: thawed and drained
- 1 can artichoke hearts: 400 g / 14 oz drained and roughly chopped
- 1 small yellow onion: finely diced
- 2 cloves garlic: minced
- 200 g cream cheese: softened
- 1 cup sour cream: 240 ml
- 1 cup shredded mozzarella cheese: 100 g
- ½ cup grated Parmesan cheese: 50 g
- ½ cup shredded sharp cheddar cheese: 55 g
- 2 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp crushed red pepper flakes (optional)
- ½ tsp dried Italian herbs
Instructions
- Preheat Oven:
- Preheat oven to 180°C (350°F). Grease a medium baking dish (about 2 L / 2 qt capacity).
- Sauté Aromatics:
- In a skillet over medium heat, melt the butter. Add onion and sauté for 3 to 4 minutes until soft. Add garlic and cook for another 30 seconds.
- Mix Ingredients:
- In a large bowl, combine cooked onion and garlic, thawed spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, cheddar, salt, pepper, red pepper flakes if using, and Italian herbs. Mix thoroughly until creamy and well blended.
- Prepare for Baking:
- Spread mixture evenly in the prepared baking dish. Sprinkle extra mozzarella and Parmesan on top if desired.
- Bake:
- Bake for 30 to 35 minutes until bubbly and golden brown on top.
- Rest and Serve:
- Let rest for 5 minutes before serving. Serve warm as a main or alongside toasted bread or crackers.
Save My family bonds over this warm, cheesy dish during all seasons, making it a perfect comfort food that evokes nostalgic moments.
Variations
For a lighter version, swap cream cheese and sour cream with their low-fat counterparts or add cooked diced chicken for extra protein.
Serving Suggestions
This bake pairs wonderfully with a crisp white wine such as Sauvignon Blanc and toasted baguette slices or crackers.
Storage Tips
Store leftovers covered in the refrigerator for up to 3 days or freeze portions for up to 1 month. Reheat thoroughly before serving.
Save This cheesy spinach and artichoke bake is a guaranteed crowd-pleaser that’s both simple to make and delightfully satisfying.
Recipe FAQs
- → What cheeses are best for this bake?
A blend of cream cheese, mozzarella, Parmesan, and sharp cheddar creates a rich and creamy texture with a balanced flavor.
- → Can I make this dish ahead of time?
Yes, prepare the mixture in advance and refrigerate. Bake just before serving for best results.
- → How can I add protein to this dish?
Adding cooked diced chicken or turkey enhances protein content without compromising flavor.
- → What sides complement this cheesy bake?
Serve alongside toasted bread, crackers, or a crisp green salad for a balanced meal.
- → Is it possible to lighten this dish?
Use light cream cheese and reduced-fat sour cream to reduce the richness while maintaining creaminess.