Monday, March 9, 2015

Artichoke and Spinach Strata

This Cooking Light recipe really reminded me of that yummy spinach & artichoke dip that you put in sourdough bread bowls!!!! If you like that classic dip, you will be sure to like this strata. My husband devoured it. A quick and easy, yummy meal for sure! Enjoy!

1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs 

1. Preheat oven to 375°.
2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.
3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.
4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). ****Broil 4 minutes or until edges are lightly browned.

***I only broiled mine for ONE minute and it started to turn quite dark! Just watch this....don't walk away from the oven....and you might not need to broil this at all! 

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