Artichoke Spinach Feta Bread Recipes

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!

SPINACH, FETA, AND ARTICHOKE BREAKFAST BAKE

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
• In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
• In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
• Let stand 8 to 10 minutes before cutting into 8 pieces.

ARTICHOKE-SPINACH-FETA BREAD

Steps:

• Preheat oven to 350.
• Combine feta, cream cheese, oregano, salt, artichoke, spinach, garlic& egg in a large bowl.
• Stir till well blended.
• Roll dough into a 16x10 inch rectangle on a lightly floured surface.
• Spread spinach mixture over the dough, leaving a 1/2 inch border around sides.
• Roll up dough, jelly roll fashion, starting with the long sides.
• Pinch seam and ends to seal.
• Place roll seam side down, on a baking sheet sprayed with cooking spray.
• Cut diagonal slits into the top of the roll using a sharp knife.
• Cover and let rise in a warm place for 1 hour or until doubled in size.
• Sprinkle parmesan cheese over the top of the roll and bake for 45 minutes or until golden brown.

ARTICHOKE-SPINACH DIP BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
• Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
• Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.