Spinach and Artichokes
6 ounces cream cheese, softened
2 (10-ounce) packages frozen chopped spinach, thawed and drained
¼ cup butter, melted
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon seasoning salt
¼ teaspoon ground nutmeg
1 (8-ounce) can sliced water chestnuts, drained
1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons diced pimentos, drained
¼ cup grated Parmesan cheese
Paprika, to garnish
Preheat oven to 350 degrees. Spray a casserole dish with cooking spray. In bowl, mix cream cheese with spinach until smooth. Add butter, lemon juice, salt, pepper, seasoning salt and nutmeg and stir until thoroughly combined. Add water chestnuts, artichokes and pimentos. Spread mixture in prepared dish. Sprinkle with parmesan cheese. Garnish with paprika. Cover with foil. Bake 20 to 25 minutes. Serves 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at firstname.lastname@example.org.