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Spinach Artichoke Bake Recipe
|Frozen chopped spinach||20 Ounce (2 Packages)|
|Fresh mushrooms||1⁄2 Pound|
|Butter||3⁄8 Cup (6 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Canned artichoke hearts||20 Ounce, drained (1 No 2 Can)|
|Sour cream||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3207 Calories from Fat 2622
% Daily Value*
Total Fat 294 g452.8%
Saturated Fat 88.3 g441.6%
Trans Fat 0 g
Cholesterol 469.5 mg
Sodium 3222.2 mg134.3%
Total Carbohydrates 119 g39.6%
Dietary Fiber 46.1 g184.3%
Sugars 27.4 g
Protein 53 g105.5%
Vitamin A 1135.9% Vitamin C 434.4%
Calcium 122.6% Iron 138.5%
*Based on a 2000 Calorie diet
Reserve several whole mushrooms; slice remaining mushrooms.
Saute sliced mushrooms in 4 tablespoons butter.
Melt remaining butter in saucepan; blend in flour.
Add milk; cook, stirring, until sauce is thickened.
Stir in sliced mushrooms and spinach.
Arrange artichokes in baking dish; pour spinach mixture over artichokes.
Blend sour cream, mayonnaise and lemon juice; stir over low heat until smooth and hot.
Pour over spinach mixture; garnish with reserved mushrooms.
Bake at 375 degrees for 1 5 minutes.