MSGID: 1:396/45.0 672bec8a   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Parmesan Spinach Bake   
    Categories: Greens, Vegetables, Cheese, Dairy, Herbs   
         Yield: 12 servings   
       
        27 oz (3 bags) fresh baby spinach   
         1 sm Red onion; chopped   
         1 tb Butter   
         8 oz Cream cheese; in cubes   
         1 c  Sour cream   
       1/2 c  Half & Half cream   
       1/3 c  + 3 tb grated Parmesan   
              - cheese; divided   
         3 cl Garlic; minced   
       1/8 ts Pepper   
        28 oz (2 cans) water-packed   
              - artichoke hearts; rinsed,   
              - drained, chopped   
         1 tb Snipped fresh dill   
       1/4 ts Seasoned salt   
         8    Ritz crackers; coarse   
              - crushed   
       
     Set oven @ 350ºF/175ºC.   
        
     Place half of the spinach in a steamer basket; place in   
     a large saucepan over 1 in. of water. Bring to a boil;   
     cover and steam for 3-4 minutes or just until wilted.   
     Transfer to a large bowl. Repeat with remaining spinach;   
     set aside.   
        
     In a large saucepan, saute onion in butter until tender.   
     Reduce heat to low; stir in the cream cheese, sour   
     cream, Half & Half, 1/3 cup Parmesan cheese, garlic   
     and pepper. Cook and stir until cream cheese is melted.   
     Stir in the artichokes, dill, seasoned salt and spinach.   
        
     Transfer to an ungreased 2 qt. baking dish. Sprinkle   
     with cracker crumbs and remaining Parmesan cheese. Bake,   
     uncovered, for 20-25 minutes or until edges are bubbly.   
        
     Jennifer Bley, Austin, Texas   
        
     Makes: 12 servings (1/2 cup each)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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