Creamy Baked Spinach with Artichoke from Art of Natural Living

Serves 8

Baked Spinach with Artichoke

• 2 packages (9-10 oz) frozen chopped spinach (or equivalent in fresh)
• 1 stick butter
• 3 oz. light cream cheese
• 1 lg. can artichoke hearts
• 1/4 c Italian bread crumbs (see note)

– Heat frozen spinach and drain–or steam spinach if using fresh.
– Melt butter. Add cream cheese, hot spinach and sliced artichoke hearts.
– Sprinkle with bread crumbs and dab with butter. Bake at 350 until browned.

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See full post at Art of Natural Living