You are here

Spinach Artichoke Bake

  Frozen chopped spinach 20 Ounce (2 Packages)
  Fresh mushrooms 1⁄2 Pound
  Butter 3⁄8 Cup (6 tbs)
  Flour 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Canned artichoke hearts 20 Ounce, drained (1 No 2 Can)
  Sour cream 1 Cup (16 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)

Cook spinach according to package directions; drain.
Reserve several whole mushrooms; slice remaining mushrooms.
Saute sliced mushrooms in 4 tablespoons butter.
Melt remaining butter in saucepan; blend in flour.
Add milk; cook, stirring, until sauce is thickened.
Add seasonings.
Stir in sliced mushrooms and spinach.
Arrange artichokes in baking dish; pour spinach mixture over artichokes.
Blend sour cream, mayonnaise and lemon juice; stir over low heat until smooth and hot.
Pour over spinach mixture; garnish with reserved mushrooms.
Bake at 375 degrees for 1 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
15 Minutes

Rate It

Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 2622

% Daily Value*

Total Fat 294 g452.8%

Saturated Fat 88.3 g441.6%

Trans Fat 0 g

Cholesterol 469.5 mg156.5%

Sodium 3222.2 mg134.3%

Total Carbohydrates 119 g39.6%

Dietary Fiber 46.1 g184.3%

Sugars 27.4 g

Protein 53 g105.5%

Vitamin A 1135.9% Vitamin C 434.4%

Calcium 122.6% Iron 138.5%

*Based on a 2000 Calorie diet

Spinach Artichoke Bake Recipe