Spinach With Artichokes Casserole Recipe
Ingredients
| Softened cream cheese package | 1 | |
| Softened butter | 4 Tablespoon | |
| Mayonnaise | 2 Tablespoon | |
| Milk | 6 Tablespoon | |
| Artichoke hearts | 1 Can (10oz), chopped | |
| 2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Pepper | 1 Dash | |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
Combine cream cheese, butter and mayonnaise. Beat with an electric mixer for 2 minutes until light and fluffy. Gradually beat in milk.
In 2-quart (7" x 11") baking dish, place chopped artichokes in bottom of pan. Spoon spinach evenly over artichokes. Spread cream cheese mixture over spinach. Sprinkle with Parmesan cheese and pepper.
Convection Bake for 25 to 35 minutes or until top is lightly browned.
Combine cream cheese, butter and mayonnaise. Beat with an electric mixer for 2 minutes until light and fluffy. Gradually beat in milk.
In 2-quart (7" x 11") baking dish, place chopped artichokes in bottom of pan. Spoon spinach evenly over artichokes. Spread cream cheese mixture over spinach. Sprinkle with Parmesan cheese and pepper.
Convection Bake for 25 to 35 minutes or until top is lightly browned.
Chef
