SPINACH - ARTICHOKE SQUARES
Spinach Artichoke Squares are a delicious low-carb spin on classic spinach artichoke dip for the perfect party treat everyone can enjoy! Great for breakfast or brunch, too!
Provided by By: Carol | From A Chef's Kitchen
Categories Appetizers and Snacks
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray an 11 x 7-inch or another similar-sized baking dish with cooking spray or lightly coat with oil. Lightly coat the bottom and sides of the baking dish with the breadcrumbs. Set aside.
- Coarsely chop the artichoke hearts.
- Combine the artichoke hearts, spinach, scallions, garlic and cheese in a bowl.
- Spoon evenly into the prepared baking dish being careful not to disturb the breadcrumbs.
- Whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper. Pour over spinach - artichoke mixture.
- Bake 30-35 minutes or until set and lightly browned. Cool slightly on a wire rack, Cut into small squares, arrange on a platter. Garnish if desired and serve.
Nutrition Facts : ServingSize 1, Calories 242 kcal, Carbohydrate 3 g, Protein 10 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 458 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g
SPINACH-ARTICHOKE SCONES
Theses scones are a tasty, savory treat.
Provided by Pokygirl
Categories Scones
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk one egg and set aside for egg wash.
- Whisk flour, baking powder, salt, garlic powder, and baking soda together in a large bowl. Cut in butter with a pastry blender or 2 forks until crumbly. Add spinach, Cheddar cheese, and artichoke hearts and stir briefly to combine.
- Whisk the remaining egg into the milk; add to the flour mixture and mix until well combined. Turn dough out onto a lightly floured surface and roll to a thickness of 1/2 inch. Cut out 10 scones.
- Place scones on the prepared baking sheet. Brush with egg wash.
- Bake in the prepared oven until nicely browned, 15 to 20 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 32.3 g, Cholesterol 72.5 mg, Fat 14 g, Fiber 2.1 g, Protein 9.4 g, SaturatedFat 8.3 g, Sodium 640.5 mg, Sugar 1.6 g
SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
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