Best Creamy Spinach Artichoke Side Dish Recipes

CREAMED SPINACH SOUFFLé WITH ARTICHOKES

Steps:

• Thaw spinach in the microwave, covered. (I do a couple batches at 3 minutes on high power.) Place spinach in a colander to drain in the sink. Drain the artichoke hearts (or thaw frozen ones in the microwave). Chop the artichokes and pat them dry.
• While the vegetables are in the microwave, chop the onions and garlic. Grease a 9x13 pan with cooking spray. Preheat the oven to 350 degrees F.
• Crack eggs, separating the whites into a medium bowl and the yolks into a small bowl. Using a hand mixer, beat the egg whites, starting at low speed and increasing to high, until stiff peaks form. (It will look fluffy, like meringue.) You can chill the egg whites until they are needed.
• In a 2-quart saucepan, melt butter over medium heat. Add onions, and after a couple minutes, add the garlic. Cook until the onions are soft, at least five minutes total. While they are cooking, whisk the evaporated and 2% milk together. Leaving the egg yolks in a separate bowl, beat the yolks with a fork. Place your milk mixture and egg yolks near the stove.
• In the saucepan, stir in the flour, salt and pepper until blended. Gradually stir in the milk mixture, and continue stirring until the sauce boils and thickens slightly. Spoon a small amount of the sauce into the egg yolks and stir them together to temper the eggs. Slowly pour the egg mixture into the sauce in the pan, stirring quickly to prevent lumps. Stirring constantly, cook until the sauce thickens, but do not let it boil.
• Remove the sauce from the heat and stir in 1/4 cup of Parmesan. Squeeze the spinach dry (I use a clean dish towel that doesn't shed fibers; paper towels also would work.) Add the spinach and artichokes to a large bowl. Pour the sauce over the vegetables and stir to combine. Using a wire whisk, gently fold in the beaten egg whites until they are incorporated into the mixture.
• Transfer the vegetable mixture to the 9x13 pan and smooth the top evenly. Sprinkle on 1/4 cup of Parmesan. Bake uncovered for 25 minutes, or until a knife inserted into the center comes out clean.
• Store leftovers covered in the refrigerator for up to four days.

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

CREAMY SPINACH-ARTICHOKE SIDE DISH

Steps:

• Drain artichoke hearts, reserving marinade, set aside.
• Place marinade in frying pan and add the mushrooms, garlic and onion. Cook stirring until onion is limp.
• Stir in the spinach,soup,sour cream,eggs,oregano, nutmeg,pepper,and lemon juice until well blended.
• Spoon half the spinach mixture into a greased 1 1/2-quart shallow casserole dish.
• Arrange artichokes on top and spoon over remaining spinach mixture (cover and chill if made ahead).
• Top with croutons and bake in a 325 oven for 35 to 40 minutes (50 if chilled) or until custard is set.
• Let stand 5 minutes before serving. Enjoy!