Ingredients
- ¼ cup Butter
- 1 Onion, finely chopped
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and chopped
- 3 cloves Garlic, minced
- 10 oz Frozen Spinach, drained and thawed
- 8 oz Cream Cheese, softened
- ½ cup Sour Cream
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¼ tsp Nutmeg
- 1 loaf Bread Cubes
- ½ cup Parmesan Cheese, grated
Directions
Preheat the oven to 375°F. In a pan over medium heat, melt butter and sauté finely chopped onions until translucent. Add chopped artichoke hearts and minced garlic, cooking until fragrant. Introduce thawed and drained spinach to the mix, followed by softened cream cheese and sour cream. Stir until the cream cheese is fully melted and the ingredients are well combined. Season with salt, pepper, and a pinch of nutmeg to taste. Toss mixtures with cubed bread in a large bowl. Transfer mixture to a greased baking dish, topping it with grated Parmesan cheese. Bake for approximately 20 minutes or until the top is bubbly and golden. Let it cool briefly. Serves 6-8.
