Baked Spinach & Artichoke Casserole

READY IN: 50mins
Recipe by Tracey Davidson Miz

Great for taking to family dinners or holidays.

Top Review by kitty.rock

This was really, really good! I like that it did not have the usual heavy cream or an abundance of cheese in it which in my opinion made it a "lighter" dish - but even so, the flavor was very rich. I used marinated artichoke hearts (instead of plain) and added 1/2 teaspoon sea salt and 1/4 teaspoon fresh ground pepper. DH loved this stuff - I had to take it away from him ! Thanks for posting - this will be my "go-to" recipe. We used it as a dip with gluten-free tortilla chips - perfect! Made for Spring PAC 2012.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Cook and drain spinach according to package directions. Set aside.
  3. In a hot skillet, saute onions in melted butter until tender and clear.
  4. Add spinach and stir until well incorporated. Remove from heat.
  5. Add chopped artichoke hearts, sour cream, 1/4 cup parmesan, salt and pepper (to taste).
  6. Spoon mixture into 1 1/2 Quart prepared casserole dish.
  7. Top with remaining parmesan.
  8. Bake for 25 - 30 minutes at 350° until bubbly.
  9. Enjoy.

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