Ingredients
3 packages (9 ounces each) fresh baby spinach1 small red onion, chopped1 tablespoon butter1 package (8 ounces) cream cheese, cubed1 cup sour cream1/2 cup half-and-half cream1/3 cup plus 3 tablespoons grated Parmesan cheese, divided3 garlic cloves, minced1/8 teaspoon pepper2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped1 tablespoon snipped fresh dill1/4 teaspoon seasoned salt8 butter-flavored crackers, coarsely crushed
Preparation
Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside.
In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.
Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.
