2 (8-ounce) pkgs. Chopped spinach
8 ounces sour cream
½ cup of butter (this seems like a lot, but ask Paula Dean—can you ever have too much butter?)
½ cup chopped green onions
½ teaspoon salt and pepper
1 x 14 ounce can artichoke hears
1 ½ teaspoon lemon or ½ teaspoon Tabasco
½ cup Parmesan cheese
Cook spinach according to pkg. directions. Drain. If artichoke hearts are large, cut them in half. Saute onions in butter. Combine them with the spinach. Mix in sour cream, lemon juice, salt and pepper. Gently fold in artichoke hearts. Put mixture in lightly creased 1 ½ quart baking dish. Sprinkle with Parmesan cheese. Bake at 350̊ for 30 minutes.
8 ounces sour cream
½ cup of butter (this seems like a lot, but ask Paula Dean—can you ever have too much butter?)
½ cup chopped green onions
½ teaspoon salt and pepper
1 x 14 ounce can artichoke hears
1 ½ teaspoon lemon or ½ teaspoon Tabasco
½ cup Parmesan cheese
Cook spinach according to pkg. directions. Drain. If artichoke hearts are large, cut them in half. Saute onions in butter. Combine them with the spinach. Mix in sour cream, lemon juice, salt and pepper. Gently fold in artichoke hearts. Put mixture in lightly creased 1 ½ quart baking dish. Sprinkle with Parmesan cheese. Bake at 350̊ for 30 minutes.
Jo, Kin Cookin’, Cleveland, Ms
Variation: Substitute 1 ounce cream cheese for sour cream. Use a dash of nutmeg. Top with butter bread crumbs.
Note: for some reason this seemed dry at the family reunion, so I tried it again before discarding the recipe. I think I overcooked it. Tonight I used the whole ½ cup butter, ½ cup chopped white onions instead of green onions, and that small (3+ oz) package of cream cheese rather than sour cream. I made sure the spinach was well separated, and crumbled the cream cheese and stirred until it melted. It received the Kent FINE designation, the highest rating in our household, though I’ll be cutting back on that butter, I think.
Variation: Substitute 1 ounce cream cheese for sour cream. Use a dash of nutmeg. Top with butter bread crumbs.
Note: for some reason this seemed dry at the family reunion, so I tried it again before discarding the recipe. I think I overcooked it. Tonight I used the whole ½ cup butter, ½ cup chopped white onions instead of green onions, and that small (3+ oz) package of cream cheese rather than sour cream. I made sure the spinach was well separated, and crumbled the cream cheese and stirred until it melted. It received the Kent FINE designation, the highest rating in our household, though I’ll be cutting back on that butter, I think.
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