Spinach And Artichoke Cheese Bake Recipe

About this recipe

A creamy and flavorful spinach and artichoke casserole, perfect for a satisfying dinner. This no-bake dish is rich with Parmesan and cream cheese, making it a great choice for solution seekers looking for an easy yet indulgent meal.

Ingredients

• 165G Philadelphia Original Soft Cream Cheese
• 125G Daylesford Organic Brandy Butter
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 200G Natoora Organic British Green Kale

Instructions

1. 1. Place 400 g of drained and chopped artichoke hearts evenly in a medium casserole dish.
2. 2. Squeeze 300 g of thawed frozen kale to remove excess water and spread it evenly over the artichoke hearts.
3. 3. In a mixing bowl, beat 200 g of cream cheese and 2 tablespoons of softened butter until smooth and creamy.
4. 4. Gradually add 4 tablespoons of milk to the cream cheese mixture, mixing until fully incorporated.
5. 5. Spread the cream cheese mixture evenly over the kale layer in the casserole dish and season with 1/2 teaspoon of black pepper.
6. 6. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
7. 7. Cover the casserole dish with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld together.
8. 8. Serve chilled or bring to room temperature before serving for a creamy and delicious dinner option.