Spinach Artichoke Casserole Dip is a fantastic Neiman-Marcus recipe! This fabulous appetizer features spinach, artichokes, bacon, and parmesan cheese. Serve with crackers or the veggie dipper of your choice. It is one of the best Spinach Artichoke Dip recipes you'll ever eat. This recipe is gluten free.
3cupsshredded Parmesan cheese, dividednot the stuff in a can
1pt.sour cream
4oz. jardiced pimientosdrained
1/4tsp.nutmeg
1tsp.sea saltor Kosher salt
1/2tsp.pepper
Instructions
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, 4 pieces of bacon broken into tiny pieces, melted butter, artichokes, 1 cup Parmesan cheese, sour cream, pimientos, nutmeg, salt and pepper.
Stir to combine and pour into the prepared casserole dish.
Sprinkle 1 more cup Parmesan cheese over the top.
Sprinkle remaining two pieces of bacon broken up into tiny pieces over top of cheese.
Bake for 35 to 40 minutes at 350° until top is golden.
Add remaining 1 cup of parmesan cheese and bake an additional 3-5 minutes or until cheese melts.
Serve with crackers, chips or other dippers.
Notes
NOTE: The only thing I think that would enhance this recipe further is to add 8-oz. sliced fresh mushrooms while cooking the onion.NOTE: To keep this appetizer gluten free, serve with gluten free crackers, corn tortilla chips or potato chips.