Equipment
Ingredients
Vegetables
- 500 g frozen chopped spinach, thawed
- 400 g canned artichoke hearts, drained and roughly chopped
- 3 garlic, minced
Creamy Base
- 225 g cream cheese, softened to room temperature
- 120 g sour cream, full fat preferred
- 120 g mayonnaise
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 3 g salt
- 2 g black pepper, freshly ground
Cracker Topping
- 100 g buttery round crackers, crushed
- 60 g unsalted butter, melted
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish.
Place the thawed spinach in a clean kitchen towel or cheesecloth. Twist and squeeze vigorously to remove as much liquid as possible.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, mozzarella, parmesan, salt, and black pepper. Stir until completely smooth and well blended.
Fold the dry spinach and chopped artichoke hearts into the cheese mixture, ensuring the vegetables are evenly distributed throughout.
Transfer the spinach and artichoke mixture into the prepared baking dish, smoothing the top with a spatula into an even layer.
In a small mixing bowl, toss the crushed buttery round crackers with the melted butter until the crumbs are thoroughly coated.
Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
Bake uncovered at 190°C (375°F) for 25 to 30 minutes, or until the edges are bubbling aggressively and the cracker crust has turned a deep golden brown.
Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the creamy base to set up slightly.
Chef's Notes
- To make this casserole ahead of time, assemble the entire base in the baking dish and store it covered in the refrigerator for up to 2 days. Add the buttered cracker crumbs immediately before baking so they do not get soggy.
- Full-fat dairy products work best for this recipe. Low-fat or non-fat cream cheese and sour cream lack the fat structure needed to hold the casserole together when hot, which can cause splitting or wateriness.
- For an extra punch of flavor, try stirring a pinch of red pepper flakes or a dash of hot sauce into the cream cheese mixture.
Storage
Refrigerator: 4 days — Store in an airtight container. The cracker topping will lose its crispness over time.
Freezer: 2 months — Freeze unbaked without the cracker topping. Add the topping just before baking from frozen.
Reheating: Reheat in the oven at 175 degrees Celsius (350 degrees Fahrenheit) for 15-20 minutes to re-crisp the topping.
