Two in One

This recipe can be served as a hearty appetizer, or a creamy side dish. If you choose to present this spinach ‘dip’ as a premeal snack, serve with baked torilla chips or vegetable crudite. Either would be perfect with this yummy (and healthified!) casserole.

Spinach & Artichoke Casserole
one medium onion, chopped
1 (8oz) container mushrooms
2 tablespoons Canola oil
1/2 cup low fat or fat-free sour cream
1/3 cup low fat or fat-free mayo
1/2 cup (1%) low fat milk
1/3 grated parmesan cheese
1 tablespoon oregano
1/2 teaspoon red pepper (optional)
1/4 teaspoon salt
2 (10oz) packages frozen spinach, thawed and squeezed dry
1 (15oz) can small artichoke hearts (canned in water), rough chopped
Preheat oven to 350 degrees. In a medium size pan, heat Canola oil, add onion. Saute mushrooms and onion until onion is golden and transleucent, about 6 minutes. In a large mixing bowl, combine sour cream, mayo, milk, cheese, and seasonings. Fold in spinach, mushrooms, and artichoke hearts until combined. Coat an 11 X 7 baking dish with cooking spray, pour spinach mixture into dish and place in preheated oven. Bake for 30 minutes, or until casserole is bubbley and hot.
Nutrition Information:
Makes 8 Servings
Per Serving:
Caloried: 115kcal
Fat: 4 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 5 g


  1. Chow and Chatter says:

    looks great and packed with veggies

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