Spinach With Artichokes
A creamy spinach and artichoke dish featuring tender spinach, tangy lemon, and savory seasonings, perfect as a side or appetizer for gatherings and family dinners.
Ingredients
Instructions
- Cook spinach according to package directions until completely thawed, then drain thoroughly.
- Have cream cheese at room temperature, soften it well, then blend in melted butter until smooth.
- Add lemon juice and combine with the spinach.
- Stir in all seasonings, blend well, and check the seasonings.
- Place artichoke hearts, pointed ends up, in a large ovenproof baking dish (16 x 8 inches).
- Spoon the spinach mixture over the artichokes, cover with foil.
- Punch a few holes in the foil and bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
To enhance the flavor of your spinach with artichokes, consider adding a pinch of garlic powder or some grated Parmesan cheese. If you don't have cream cheese, softened ricotta or Greek yogurt can be used as a substitute. For a lighter version, you can also try using low-fat cream cheese or margarine. Thaw the spinach overnight in the refrigerator for best results.
Serving Suggestions
This dish is perfect as a creamy side for grilled chicken or fish and pairs beautifully with Sugar-Free Lime Congealed Salad for a refreshing contrast. Serve with crusty bread or crackers for a delightful appetizer. For a complete meal, consider adding a light salad or a side of roasted vegetables to round out the dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture. Alternatively, you can microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach With Artichokes contains roughly 130 calories, with 3g protein, 13g carbohydrates, and 8g fat. It is an excellent source of vitamin A (34% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of vitamin C and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 pound of fresh spinach, cooked down to equal the amount of frozen. Be sure to wash and thoroughly wilt the fresh spinach before draining it to remove excess moisture.
Is this dish suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly, using spinach and artichokes as the main ingredients. Just ensure that the cream cheese you choose does not contain any animal-derived rennet to keep it fully vegetarian.
Can I make this dish ahead of time?
Yes, you can prepare the spinach mixture and layer it over the artichokes up to a day in advance. Cover the dish tightly with foil and store it in the refrigerator. When ready to bake, simply add an additional 10 minutes to the baking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).