Spicy Spinach Artichoke Casserole

Spicy Spinach Artichoke Casserole

The weather is FINALLY cooling off here. That means the highs are down to the low to mid 80s. The best part is the slightly cooler evenings and mornings. It is much more pleasant to be outside, the kids can play outside and I can get some garden work done. I managed to weed the entire garden and pull up the remaining tomato plants this morning.

Spicy Spinach Artichoke Casserole

With the cooler weather comes heartier foods. Hearty does not have to mean rich and unhealthy though. This is a recipe I have been making for many years. I don’t even remember where I found the recipe, it is one that is handwritten in my binder. I have changed it many times from the original so here is my version.

Spicy Spinach Artichoke Casserole

I love this recipe. It is so incredibly easy, healthy and family friendly…assuming your kids like spicy food! It isn’t incredibly spicy, but there is indeed some kick to it. Have milk nearby for the kiddos!

You could call this a healthy spicy twist on the spinach artichoke dip.  Spicy tomatoes and pepperjack cheese join the spinach artichoke party and create a flavorful vegetable casserole. We enjoy this all fall and winter. It is a crowd pleaser at Thanksgiving and dinner parties, just double or triple the recipe.

Spicy Spinach Artichoke Casserole

Spicy Spinach Artichoke Casserole
1 Tbs. olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 can (10 oz.) tomatoes with green chilies, drained
2 (10 oz.) packages frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, roughly chopped
1 tsp. salt
Pepper to taste
1 tsp. Worcestershire sauce
1 c. pepperjack cheese, shredded

Preheat oven to 350 degrees and lightly grease four individual ramekins or gratin pans (or use one small casserole dish). Drain the spinach of any excess liquid. Heat the olive oil in a skillet and sauté the onions until tender. Add the garlic and sauté for another minute. Add the tomatoes and cook until there is hardly any liquid left, about two minutes. Add everything else but the cheese. Stir well and place in the four pans. Top each pan with shredded cheese and bake for 25-30 minutes, until the cheese is browning and everything is bubbly.

Yields 4 servings

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22 thoughts on “Spicy Spinach Artichoke Casserole

  1. foodessen

    I love Spinach Artichoke Dip and I know this will be a real hit! I could even see using this for a side with a Tex-Mex dinner. 🙂

    Reply
  2. natasha

    I like your recipes…not much work…I have saved this one also to make soon, with the baby, it’s great to just put everything together and put it in the oven…done 🙂

    Reply
  3. Liz

    We are freezing here…last night it was 40F. I have my hoody on right now. This recipes looks and sounds simple. I love the cheese, tomato and kick of pepper. Thanks for sharing. The green ramekin dish is a winner. I love that colour!

    Reply
    1. MamaD1xx4xy Post author

      We are “freezing” in the low 60s! We were in the mountains over the weekend and the boys wanted a fire in the fireplace, lows of about 55!! Of course that may have been so they could roast marshmallows!!

      Reply
  4. Chhapan bhog

    Hi, came across your blog and must say it’s very nicely done.. Loved this recipe with lots of protien, iron and vitamin with cheese and spinach respectively.. Especially for moms like me who look soft easy peasy recipes for their kids…thanks…:)

    Reply

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