Spinach Artichoke Bake Recipe
Ingredients
| Frozen chopped spinach package | 2 | |
| Mushrooms | 1/2 Pound | |
| Butter | 3/8 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| 1 No. 2 can artichoke hearts, drained | ||
| Sour cream | 1 Cup (16 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
Directions
Cook spinach according to package directions; drain.
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.
Add seasonings.
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.
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.
Add seasonings.
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.
Chef
