Spinach and Artichoke Casserole is Topped with Cream Cheese and Mayonnaise Mixture, then Sprinkled with Grated Parmesan before Baking
LIST OF INGREDIENTS:
One tablespoon of butter, your preference
A 14-ounce can or two small jars of artichoke hearts such as Cara Mia brand (the jarred, pickled artichoke hearts are as appropriate for this recipe as the lightly-brined ones found in cans)–you will distribute half of these, broken into in pieces, at the bottom of an elegant baking dish, which has been spread with the tablespoon of butter. The other half will be used to dot the spinach leaves when they have been added to the baking dish.
A large bag, approximating half-a-pound, of raw, organic baby spinach (it can be found at Sam’s Club in a one-pound plastic tub from Taylor Organic of Salinas, California–I use half a Taylor tub for this recipe.) This baby spinach is almost always washed three times and ready-to-use, therefore I do not wash it a fourth time, as the spinach should be dry in the baking-dish to avoid being soggy. But, follow the directions on your bag of baby spinach to determine whether or not you need to wash and dry it. Arrange this baby spinach on top of the artichoke heart pieces. Evenly distribute the remaining artichoke pieces on top of the spinach-leaves.
Mix the following ingredients together and beat until smooth enough to pour over assembled artichokes and spinach, which have been arranged in a large baking dish:
One half-cup of mayonnaise, your choice of brand and style
Eight or more ounces of cream cheese, brought to room-temperature
One half-cup of buttermilk or regular milk
About one ounce, more or less according to your taste, of grated or shredded Parmesan cheese
White or Green Pepper, fine-ground
Ladle this creamy mixture over the spinach-artichoke assemblage. Top it with a bit of additional Parmesan cheese if desired, and bake for thirty minutes at 350F or a moderately hot oven. ©M-J de Mesterton