BLOGS

Number one must-have dish for Thanksgiving--and for Christmas--is Spinach-Artichoke Heart Casserole. We first had it in Georgia many years ago, when we had Thanksgiving dinner at the home of a friend. It became an instant favorite, and now we could not possibly have a holiday dinner without it. It is very easy to prepare, and even those who say they don't like spinach usually like it.

Ingredients: 3 packages frozen chopped spinach, defrosted
1 8 oz. pkg. low fat cream cheese (Neufchatel), softened
1/2 stick unsalted butter, softened
1 can drained artichoke hearts NOT marinated
1 1/2 cups crushed Ritz crackers

Squeeze the spinach dry. Place in a buttered 9 inch square casserole. Blend the cream cheese and butter. Dab over the top of the spinach and spread it as well as possible. Space the artichoke hearts around the top of the cream cheese. You can use sliced water chestnuts instead of artichokes, if desired. Spread the cracker crumbs on top of everything..

Bake at 350' for twenty minutes, or until topping is lightly toasted and cheese has melted.

Note: You can use regular cream cheese, too, and more butter, but it isn't necessary and adds more fat calories.

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