SPINACH AND ARTICHOKE CASSEROLE1 tablespoon butter, for greasing dish
2 packages (10 ounces each) frozen chopped spinach
9 tablespoons butter, melted and divided
1 (8 ounce) package cream cheese, at room temperature
1 teaspoon fresh lemon juice
1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs, about 10 crackers
Adjust oven rack to middle level and preheat to 350 degrees F. Butter shallow 2-quart casserole.
Cook spinach according to package directions, drain very well and place in mixing bowl.
Add 8 tablespoons melted butter, cream cheese and lemon juice and blend well with fork.
Scatter artichoke quarters evenly over casserole bottom. Cover with spinach mixture and smooth the top. Sprinkle with cracker crumbs and drizzle with remaining 1 tablespoon melted butter.
Bake until bubbling in center and lightly browned on top, about 25 minutes. Let cool five minutes and serve.
Makes 6 to 8 servings
Source:
The Best American Recipes, 2004-2005
