I was searching for a way to sneak some vegetables in my husband’s diet (seriously, he never eats vegetables. Gr!). We were also having guests over for dinner so I was in the mood to make something fancy. Right off the bat I knew I wanted to do some kind of cheesy, delicious casserole. A few ideas popped up but didn’t excite me enough. Then it hit me, Thomas loves spinach artichoke dip! Let’s make it a casserole! This spinach artichoke casserole is stuffed with ooey gooey Parmesan cheese, but it won’t stick to your thighs. It’s a huge hit for the whole family and a great dish to be made at a large dinner event! I made it with grilled chicken and smashed potatoes.
- 4 10 oz packages of frozen chopped spinach, thawed and drained
- 1 14 oz can of artichoke hearts, drained and chopped
- 1 8 oz package low fat cream cheese
- 1 cup low fat sour cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Parmesan cheese
- 3 tbsp minced garlic
Preheat oven to 375 degrees. Mix the spinach and artichokes in a large bowl. Microwave cream cheese unpackaged in a microwave safe bowl until soft, about 1 and 1/2 minutes. Stir the cream cheese into the spinach and artichokes then add sour cream, grated Parmesan, and garlic. Season to taste. Spoon the casserole into a 9×11 baking dish. Top with shredded Parmesan cheese. Cover with foil and bake for 20 minute, uncover and bake at 400 degrees for 7-10 more minutes.
Macros (per serving, 16 servings): 9g fat, 8g carbs, 10g protein