9 December, 2013
Spinach and Artichoke Bake
1 cup (or 1 small jar) of artichoke hearts (about 10-12 hearts)
1 package frozen chopped spinach, thawed
4 ounces of cream cheese, softened
1/2 cup sour cream
1/4 cup grated Parmesean cheese
Salt and pepper to taste
1/2 teaspoon Cayenne pepper
1 cup shredded Mozzarella cheese, divided in half
1 small can of refrigerated homestyle biscuits (4 biscuits)
Heat oven to 350°
Chop the artichoke hearts into small pieces, set aside.
Press the thawed spinach in a colander or with a few sheets of paper towel to drain the excess water from it. Set aside.
In a medium size bowl, combine the cream cheese, sour cream, Parmesean, salt and pepper and the Cayenne using a mixer or strong spoon. Add the spinach and stir well. Fold in the chopped artichoke hearts and half of the Mozzarella.
Separate the biscuit dough into 4 biscuits. Using kitchen shears or a sharp knife, cut each biscuit into quarters, shaped like a slice of pie. Gently fold the biscuit pieces into the spinach mix so they are completely covered.
Pour the spinach mixture into a Pyrex or Corning ware oven safe pan.
(I use a 5″ x 9″ loaf pan, but any 1.5 quart casserole dish will be fine.)
Bake for 30 minutes, then cover the top with aluminum foil and return to the oven to bake an additional 30 minutes.
This recipe can be doubled to make a nice appetizer for 8-10 people.