2013 – Gluten Free Living
Several years ago I was involved in Bible Study Fellowship and at the close of the semester we went to Marjorie Kraft’s home in DeSoto where she served this amazing Nieman-Marcus dish with us from the Nieman-Marcus cookbook. To say this recipe was fantastic is an understatement. It was spectacular! I have made it several times since and every time I get rave reviews. I made this for a baby shower a couple of weeks ago and everyone went back for more! Spinach Artichoke Casserole Dip combines the wonderful flavors of spinach, artichokes, pimientos, bacon, parmesan cheese and sour cream along with some spices into a very delicious comfort food. Serve with the crackers or dippers of your choice and you have a very filling and satisfying dip.
Truthfully, the recipe is actually a casserole you can eat as a side dish although we always serve it as a dip. The only improvement I would make to this recipe is to include 8-oz. fresh, sliced mushrooms when you’re sauteeing the onions. I think that would make this dip beyond spectacular! You can purchase copies of the Neiman-Marcus cookbook on Amazon. This recipe is adapted from an older cookbook Marjorie had. If you are looking for a fabulous Spinach Artichoke Casserole (or dip) then try out this excellent recipe.
This casserole is so hearty you can actually serve it as a meal by itself for Meatless Mondays or for a lunch menu main course. It’s that good. We think this Spinach Artichoke Casserole Dip recipe is heavenly and believe you will too once you experience the wonderful flavors of this great casserole (dip).
Although this is a gluten free recipe, I make no pretense that it is low in calories! It has bacon, lots of cheese, sour cream and artichokes all of which have a lot of calories, but this is a great dip to take to football parties, potlucks–even baby showers! Just don’t consume the whole casserole dish in one sitting.
Spinach Artichoke Casserole Dip is one fantastic recipe.
This recipe is spectacular. If you like spinach and artichokes you will love this dip. Here I am serving it on a cracker.
Here’s what I did.
Microwave each box of spinach on high for about 5 minutes. Cool slightly or you will get scalded! Place spinach in colander and press out all the excess moisture with your hands or the back of a large spoon. Be careful, the spinach is steamy hot. After you’ve squeezed all the excess moisture out of the spinach, place the spinach in a large mixing bowl.
Fry bacon in skillet. I usually use 4 pieces of bacon but only used 2 on this occasion. Turn bacon pieces over and continue frying. When the bacon is almost done, add diced onions and saute in the bacon grease. Remove bacon and drain bacon on paper towels. You can tell this is an old recipe because it’s politically incorrect to fry in bacon grease any more. Personally, I think it’s a lot healthier than hydrogenated oils, or many other oils that are suggested in use for frying but when exposed to higher temperatures become unstable. If you like mushrooms, you might consider adding an 8-oz. pkg. fresh, sliced mushrooms here. Saute vegetables until cooked.
Break up bacon into tiny pieces and add to the spinach in mixing bowl. Add quartered, drained artichoke hearts.
Add cooked onions (and mushrooms if you desire them) here.
Melt butter. Add melted butter to mixing bowl. Add parmesan cheese (don’t use the cheap stuff out of the can or you will spoil a great recipe). Add drained, diced pimientos.
Add sour cream. Vanilla or plain Greek yogurt will work fine here, too. Add nutmeg, kosher salt or sea salt and black pepper. Sprinkle seasonings over top of other ingredients in mixing bowl. Mix thoroughly to combine.
Spray 9×13″ glass baking dish with cooking spray. Spread spinach mixture into casserole dish.
Spread remaining parmesan cheese over top. At this point I covered the dish and refrigerated overnight. I baked it the next day at church for a baby shower we were having. After baking about 30 minutes, add remaining cheese and bake 5-10 minutes longer.
Bake 30-40 minutes or until done. Since this had been refrigerated so long I had to bake it close to an hour.
You can see the ladies had tucked into a lot of the Spinach Artichoke Casserole Dip by now.
This dip is superb over crackers, pita bread crackers or bagel chips. Spinach Artichoke Casserole Dip is gluten free.
Here’s the recipe.
SPINACH ARTICHOKE CASSEROLE (DIP)
Recipe given to me by Marjorie Kraft, Bible Study Fellowship, DeSoto, TX)
(Adapted from Neiman-Marcus Cookbook)
- 3 10-oz. boxes chopped spinach
- 2-4 thick strips bacon, crisp-fried and broken into bite-sized pieces
- 1 large onion, minced
- 2 tbsp. butter, melted
- 2 14-oz. cans quartered artichokes, drained
- 3 cups shredded Parmesan cheese, divided (not the stuff in a can)
- 1 pt. sour cream
- 4-oz. jar diced pimientos, drained
- ¼ tsp. nutmeg
- 1 tsp. kosher salt
- ½ tsp. pepper
- Preheat oven to 350°.
- Grease a 9x13” glass baking dish. (Or spray with cooking spray).
- Microwave spinach according to package directions.
- Drain, squeeze out any excess water.
- Set aside to cool.
- In a skillet over medium heat, cook bacon until crisp.
- Remove from skillet and drain on paper towels.
- Reserve drippings and sauté onions in drippings until translucent.
- Remove onion from skillet, and transfer to a large mixing bowl.
- Add spinach, bacon, melted butter, artichokes, 1 bag (8-oz.) Parmesan cheese, sour cream, pimientos, nutmeg, salt and pepper.
- Stir to combine and pour into the prepared casserole dish.
- Sprinkle remaining half bag (4-oz.) Parmesan cheese over the top.
- Bake for 35 to 40 minutes at 350° until top is golden; if top does not brown, broil for several minutes to brown.
- Serve with crackers, chips or other dippers.
Are you drooling yet?
This recipe is great for tailgate parties, football parties and the like. Guys love the heartiness of this great recipe.
Neiman Marcus’s recipe for Spinach Artichoke Casserole (Dip) is spectacular. You should try it sometime.
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