If you enjoy hot spinach artichoke dip, this casserole recipe is the perfect comfort food dinner idea for you! This recipe is a little different than the popular appetizer, but those familiar flavors still come through very well. It's easy to make ahead and tastes great as leftovers. This casserole is a great meatless option for potlucks or gatherings--but, you can also add chunks of chicken or fish to the dish as well.
Several years ago, we participated in the Blogging from A to Z challenge and it was a great way to find other online writers and explore new sites. We are joining the 2025 Blogging from A to Z challenge and this is the first post! Today, A is for Artichoke! We will be linking all of our posts to our Blogging from A to Z page, so check it out for the other letters of our April blogging challenge!
Ingredients for my Artichoke & Spinach Casserole
1 1/2 c. White Rice
1/2 c. Quinoa
4 c. Vegetable Broth
1 10oz Package of Frozen Chopped Spinach, thawed
2 6.5oz jars of Marinated Artichoke Hearts
1/2 c. Mayonnaise
1/2 c. Sour Cream
1 c. Shredded Monterey Jack Cheese
1/2 c. Shredded Cheddar or Monterey Jack Cheese for the top of the casserole
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Instructions for my Artichoke & Spinach Casserole
Cook the Rice & Quinoa. I like the blend of quinoa and white rice in this recipe, but you can use all white rice or sub in brown rice instead if you prefer. Simply use the vegetable broth in place of water and cook the rice according to the package instructions for the rice.
Preheat the Oven & Prepare the Baking Dish. Preheat the oven to 350°F. Lightly spray a 13x9 baking dish with cooking spray.
Mix up the "Dip" Ingredients. In a blender or food processor, combine the artichoke hearts, spinach, mayonnaise, and sour cream and blend on medium until the mixture is smooth.
Combine the Casserole Ingredients. In a large mixing bowl, stir together the quinoa and rice along with the blended mixture of artichoke hearts, spinach, mayonnaise and sour cream until fully mixed together. Add the Parmesan cheese and 1 cup of Monterey Jack cheese. Mix until well combined. Pour this combined mixture into the prepared baking dish and top with the shredded cheddar or Monterey Jack cheese.
Bake the Casserole. Cover the casserole dish with aluminum foil or an oven-safe lid and bake at 350°F for about 30 minutes. Remove the cover and return to the oven for an additional 5-7 minutes to brown the casserole, if desired.
Serve and Enjoy! I generally serve this with a salad or along with grilled chicken.
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