¼ cup butter
½ small onion, diced 2 cloves garlic, minced 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 4 ounces cream cheese, cubed 4 ounces sour cream ¾ cup shredded Monterey jack cheese, divided ¾ cup shredded parmesan cheese, divided 1 can (14 ounces) artichoke hearts rinsed, drained, and coarsely chopped 1. Preheat oven to 400 degrees and spray a 1 quart gratin dish with nonstick spray. In a large skillet, heat butter over medium. Sauté onion until softened and translucent; add garlic and cook for one additional minute. Remove from heat and stir in spinach, cream cheese, sour cream, ½ cup Monterey jack cheese, and ½ cup parmesan cheese. Combine thoroughly and cook, stirring, until cheeses are melted; fold in artichoke hearts. 2. Transfer to prepared dish and sprinkle with remaining cheeses. Cover tightly with foil and bake for 20 minutes; remove foil and bake until edges bubble and cheeses are lightly browned. Let stand for 10 minutes before serving. Revised September 2017
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AuthorI am Mrs. Reily, and this site serves as the digital filing cabinet for my personal recipe collection, to facilitate sharing recipes with my family and friends. Archives
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