SPINACH ARTICHOKE APPETIZER SQUARES
Bite-sized and portable, these easy cheesy spinach artichoke appetizer squares pack a powerful punch of flavor, in addition to being super easy to make.
Provided by Renee Goerger
Categories Appetizer Appetizer or Side Dish Breakfast and Brunch
Time 49m
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees.
- In a large bowl, combine the spinach, artichokes, onion, and nutmeg.
- In a medium bowl, whisk together the butter, eggs, and milk.
- Pour the wet ingredients into the spinach mixture and stir to combine.
- Add the flour, baking powder, and Parmesan cheese into the spinach mixture and stir until just combined.
- Pour the mixture into a 8 x 8 baking dish that has been sprayed with cooking spray.
- Bake in a preheated oven for approximately 35-40 minutes or until the center is set.
- Remove from oven and allow to cool slightly before cutting into appropriate sized squares.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 square, Calories 63 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 87 mg
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise 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 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH-ARTICHOKE STUFFED ROLLS
These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions - but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.
Provided by Erin Jeanne McDowell
Categories breads
Time 1h15m
Yield 9 rolls
Number Of Ingredients 15
Steps:
- In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
- Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
- Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
- Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
- Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
- Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 546 milligrams, Sugar 9 grams, TransFat 0 grams
SPINACH AND ARTICHOKE CHEESE BALL
I love spinach and artichoke dip, and I always look for new ways to make it...this is a way I have never before seen it done!
Provided by Candace Michelle
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the spinach, feta and cream cheese, artichokes, dressing mix and garlic.
- Combine with clean hands until well blended.
- Form the mixture into a log or ball shape, then place on a serving plate, serve with bagel chips.
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- In a large bowl, combine the spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, garlic, and a pinch of salt and pepper. Stir to combine. Place bowl in the freezer for 10 minutes to firm.
- Roll the spinach mixture into 1-inch balls. Lightly roll in the flour, shaking off any excess. Dip each ball in the egg wash, then lightly roll around in the panko breadcrumbs.
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