SPINACH ARTICHOKE BAKED BRIE
Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
- Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
- Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.
BRIE, CRAB AND ARTICHOKE DIP
I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way.
Provided by spatchcock
Categories Crab
Time 35m
Yield 6-8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
- Trim and finely chop leek.
- In a large bowl of water wash leek well and lift from water into a large sieve to drain.
- Finely chop onion.
- Rinse and finely chop artichoke hearts.
- Squeeze dry and finely chop spinach.
- Discard rind from Brie and cut into 1/4-inch pieces.
- In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
- Add wine and cook, stirring, 3 minutes.
- Add cream and simmer, stirring, 1 minute.
- Add Brie, stirring until it just begins to melt.
- Remove skillet from heat and stir herbs into mixture.
- In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
- Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
- Serve dip hot with toasts.
Nutrition Facts : Calories 494.8, Fat 36.4, SaturatedFat 20.1, Cholesterol 171, Sodium 797.4, Carbohydrate 9, Fiber 2, Sugar 2.2, Protein 31.8
BAKED CRAB, BRIE, AND ARTICHOKE DIP
Categories Condiment/Spread Cheese Dairy Herb Shellfish Vegetable Bake Cocktail Party New Year's Eve Brie Crab Artichoke Leek Spinach Engagement Party Party Potluck Gourmet
Yield Serves 6-8 as an hors d'oeuvre or a first course
Number Of Ingredients 16
Steps:
- Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
- Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
- In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
- Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.
- Serve dip hot with toasts.
CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)
Provided by calypan
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.
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