A delightful twist on the classic spinach and artichoke casserole, enhanced with a creamy and cheesy topping.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
If using canned artichokes, drain them well. If using frozen, cook according to package instructions and drain.
Squeeze out excess moisture from the artichokes to prevent a watery casserole.
Layer the artichokes evenly at the bottom of the casserole dish.
Spread the artichokes in a single layer for even coverage.
Wash and dry the spinach. Sauté briefly in a pan to wilt, then layer on top of the artichokes.
Wilt the spinach slightly to reduce its volume and enhance its flavor.
In a mixing bowl, beat together the cream cheese, mayonnaise, and butter until smooth and fluffy.
Use room-temperature ingredients for easier mixing.
Gradually add the milk to the mixture, blending until smooth. Spread this over the spinach layer.
Spread the mixture evenly to cover the spinach completely.
Sprinkle the top with pepper, parmesan, and romano cheese.
Combine the cheeses beforehand for a more uniform topping.
Bake uncovered for 40 minutes or until the top is golden brown.
Check the casserole halfway through to ensure even browning.
Let the casserole cool slightly before serving. Enjoy!
Allowing the dish to rest helps the layers set for easier serving.
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