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Spinach and Artichoke Bake

Spinach and Artichoke Bake

Spinach and Artichoke Bake

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large mixing bowl
2
Rubber spatula
3
Measuring cups and spoons
4
8x8 inch baking dish
5
Oven mitts
6
Cheesecloth or clean kitchen towel

Ingredients

Produce

  • 1
    10 frozen spinach, thawed and squeezed dry ounces
  • 2
    14 canned artichoke hearts, drained and quartered ounces
  • 3
    3 garlic, minced cloves

Dairy & Cheese

  • 1
    8 cream cheese, softened ounces
  • 2
    1 shredded mozzarella cheese cup
  • 3
    0.5 shredded parmesan cheese cup

Condiments & Spices

  • 1
    0.5 mayonnaise cup
  • 2
    0.25 salt teaspoon
  • 3
    0.25 black pepper teaspoon
  • 4
    0.25 red pepper flakes (optional) teaspoon

Directions

1

Preheat Oven

Preheat your oven to 375°F (190°C). This ensures the bake cooks evenly. Use an oven thermometer for accuracy.

2

Prepare Spinach

If using frozen spinach, thaw it completely. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Excess moisture can make the bake watery. Aim for a dry texture.

3

Prepare Artichokes

Drain the artichoke hearts thoroughly. If they are large, quarter them so they are easier to mix and eat.

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4

Combine Cream Cheese Mixture

In a large bowl, combine the softened cream cheese, mayonnaise, minced garlic, salt, and black pepper. If using, add red pepper flakes. Mix with a rubber spatula until smooth and well combined. This is the base for the creamy texture.

5

Add Spinach and Artichokes

Add the squeezed dry spinach and quartered artichoke hearts to the cream cheese mixture. Gently fold them in using the rubber spatula, making sure they're evenly distributed. Be careful not to overmix, as that can break down the ingredients.

6

Add Half of the Cheese

Stir in half of the mozzarella and half of the parmesan cheese, gently folding it into the mixture. Reserve the other half for topping.

7

Transfer to Baking Dish

Lightly grease a baking dish, such as an 8x8 inch square dish, with butter or cooking spray. Pour the mixture into the prepared dish and spread evenly. This will prevent sticking.

8

Top with Remaining Cheese

Sprinkle the remaining mozzarella and parmesan cheese evenly over the top. This will create a golden-brown crust while baking.

9

Bake the Dish

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Use oven mitts when removing the hot dish. Be careful as the dish will be very hot.

10

Cool and Serve

Remove from the oven and let it rest for 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to serve. Serve warm, garnished with extra red pepper flakes or fresh herbs if desired.

Recipe Tips

  • Ensure the spinach is thoroughly drained to prevent a watery bake.
  • For a richer flavor, use full-fat cream cheese and mayonnaise.
  • You can add other vegetables, such as sautéed mushrooms or sun-dried tomatoes.
  • If you don't have a baking dish, an oven-safe skillet can be used as an alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover and bake in the oven at 350°F (175°C) for about 15 minutes, or until heated through.
  • You can also reheat smaller portions in a microwave in 30-second intervals

Nutrition Facts (per serving)

Calories

220 kcal

Carbs

8g

Protein

8g

Fat

18g

Fiber

3g

Sugar

2g

Sat. Fat

10g

Sodium

450mg

Trans Fat

0.5g

Cholesterol

60mg

Potassium

300mg

Vitamin A

1500%

Vitamin C

10%

Calcium

150%

Iron

2%

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