Ingredients:
2 (10 oz) packages frozen chopped spinach
1 can artichoke hearts, drained
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1 (8 oz) can water chestnuts, drained and chopped (you can find this in oriental food section of grocery)
Instructions:
Cook the spinach using the package directions; drain. Cut the artichoke hearts into halves and arrange in a 9x9 inch baking dish (or similar casserole dish). Combine the spinach, cream cheese, butter and water chestnuts in a bowl and mix well. Spoon over the artichoke hearts. Bake at 350 degrees for 20-25 minutes or until heated through. Yield: 6 servings according to recipe (mine made more)
Evaluation and Tips:
The next time I make this, I plan to chop up the artichokes and mix it in the other mixture before cooking so that the artichokes are throughout and not just on the bottom. This recipe could be used as a dip, too. However, I have other spinach and artichoke dips that I plan to make and post closer to Christmas.
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