a thick, rich, and creamy mustard sauce that goes great with pork. This is a family favorite and the only “family recipe” we have. We have always served it with ham at Christmas meals.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (10 ounce) packages frozen chopped spinach
- ½ cup water
- ½ cup butter
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) can sliced water chestnuts, drained
- garlic powder, or to taste
- 1 (14 ounce) can artichoke hearts, drained and halved
- ½ cup bread crumbs
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 472 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
We LOVE this recipe. It is a go-to for any occasion, including potlucks, camping, and holidays. We’ve done a few variations but these are the main changes we usually do: 1) We always use part cream cheese and part plain greek yogurt. This seems to really help with texture and consistency as well as fat content and is easier for people who have tummy struggles with cream cheese or sour cream. Subbing greek yogurt entirely also works. 2) I usually add onions. I cook them ahead so they go in caramelized. 3) Costco used to have this great bag of frozen powergreens that was phenomenal in this recipe. We usually use one bag of spinach and one bag of collards. Whatever greens we use, we usually double the amount the recipe calls for an eyeball the rest of the ingredients. 4) In addition to water chestnuts, adding bamboo shoots or heart of palm adds some nice texture.
I loved it! I made this for the first time when I had a couple over for the first time. I often modify but in this case I followed it exactly, but did cut the water chestnuts in half. I tensed when we rode took a bite. What a wonderful surprise! Everyone loved it including me!
This is a classic right out of the fifties. A couple of notes- buy sliced water chestnuts, let the cream cheese come to room temperature, use canned artichokes (drained) as they are more tender. And yes, stir the artichokes in with the spinach and chestnuts and cheese.
Used 3 packages of spinach. Cut water chestnuts slices in half. Added 1/4 cup grated Parmesan cheese. Added pinch red pepper and 1/8 teaspoon black pepper. Added 2 tablespoons Parmesan to scant 1/2 c. bread crumbs and mixed in the 2 tablespoons of butter melted to sprinkle over casserole.
Great appetizer! Easy to make too. Will make again. I made it to the recipe, only change is I chopped the water chestnuts.
As I did not have cream cheese I made it using Ricotta cheese and a tiny bit of mayonnaise and I used real garlic in the place of the powder. Turned out well.
Made this for Thanksgiving and it was a hit. Everyone enjoyed it. I added about a half a cup of shredded cheddar cheese before adding the bread crumbs. Make sure you take off as much of the harder areas of the artichokes as possible. I think next time I will mix the artichokes with the spinach.