CREAMED SPINACH SOUFFLé WITH ARTICHOKES
A Spinach Soufflé accented with onions, garlic & Parmesan. The perfect side dish for gatherings!
Provided by Mamma C
Categories Side Dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Thaw spinach in the microwave, covered. (I do a couple batches at 3 minutes on high power.) Place spinach in a colander to drain in the sink. Drain the artichoke hearts (or thaw frozen ones in the microwave). Chop the artichokes and pat them dry.
- While the vegetables are in the microwave, chop the onions and garlic. Grease a 9x13 pan with cooking spray. Preheat the oven to 350 degrees F.
- Crack eggs, separating the whites into a medium bowl and the yolks into a small bowl. Using a hand mixer, beat the egg whites, starting at low speed and increasing to high, until stiff peaks form. (It will look fluffy, like meringue.) You can chill the egg whites until they are needed.
- In a 2-quart saucepan, melt butter over medium heat. Add onions, and after a couple minutes, add the garlic. Cook until the onions are soft, at least five minutes total. While they are cooking, whisk the evaporated and 2% milk together. Leaving the egg yolks in a separate bowl, beat the yolks with a fork. Place your milk mixture and egg yolks near the stove.
- In the saucepan, stir in the flour, salt and pepper until blended. Gradually stir in the milk mixture, and continue stirring until the sauce boils and thickens slightly. Spoon a small amount of the sauce into the egg yolks and stir them together to temper the eggs. Slowly pour the egg mixture into the sauce in the pan, stirring quickly to prevent lumps. Stirring constantly, cook until the sauce thickens, but do not let it boil.
- Remove the sauce from the heat and stir in 1/4 cup of Parmesan. Squeeze the spinach dry (I use a clean dish towel that doesn't shed fibers; paper towels also would work.) Add the spinach and artichokes to a large bowl. Pour the sauce over the vegetables and stir to combine. Using a wire whisk, gently fold in the beaten egg whites until they are incorporated into the mixture.
- Transfer the vegetable mixture to the 9x13 pan and smooth the top evenly. Sprinkle on 1/4 cup of Parmesan. Bake uncovered for 25 minutes, or until a knife inserted into the center comes out clean.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Facts : Calories 147 kcal, Carbohydrate 13 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 379 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP
This cheesy, creamy spinach artichoke dip couldn't be simpler - just mix together and bake! Serve with French or sourdough bread. Recipe created by Amie Knudson.
Provided by Shamrock Farms
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
- Pour into a greased 8-inch or 9-inch pie plate or baking dish.
- Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 22.2 g, Cholesterol 42.9 mg, Fat 13 g, Fiber 2.5 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 546.4 mg, Sugar 1.2 g
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
CREAMY SPINACH-ARTICHOKE SIDE DISH
If you are looking for something new to put on your table for the holidays this dish is perfect! After ten, twenty years or more of the same side dish it's time to try something new. When I served this all the men commented on how good it was and this was the first side dish they finished.
Provided by Dee * @Qtie
Categories Vegetables
Number Of Ingredients 11
Steps:
- Drain artichoke hearts, reserving marinade, set aside.
- Place marinade in frying pan and add the mushrooms, garlic and onion. Cook stirring until onion is limp.
- Stir in the spinach,soup,sour cream,eggs,oregano, nutmeg,pepper,and lemon juice until well blended.
- Spoon half the spinach mixture into a greased 1 1/2-quart shallow casserole dish.
- Arrange artichokes on top and spoon over remaining spinach mixture (cover and chill if made ahead).
- Top with croutons and bake in a 325 oven for 35 to 40 minutes (50 if chilled) or until custard is set.
- Let stand 5 minutes before serving. Enjoy!
ABSOLUTELY WONDERFUL CHEESY CREAMY SPINACH ARTICHOKE DIP
I actually won a local contest with this recipe. Our favorite restaurant who served the best dip closed down...and we could not find another that was even close, so I came up with this home-made replica, which is just as delicious!
Provided by Amie in Arizona
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
- Pour into a greased or oiled 8" or 9" pie plate or other baking dish.
- Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
- Let stand to cool down it will be very hot.
- *Hint!
- Slice bread 1/4" to 1/2" and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.
Nutrition Facts : Calories 254.6, Fat 19.4, SaturatedFat 11.4, Cholesterol 59.3, Sodium 600.2, Carbohydrate 6.5, Fiber 2.1, Sugar 1.9, Protein 15.1
WARM CREAMY SPINACH AND ARTICHOKE DIP
This is always a huge hit, whenever/wherever I serve this appetizer. Too many people have asked me for the recipe, so I decided to post it and share with everybody.
Provided by RuizA
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
- Stir in flour and cook for 2 minutes. Mixed well with the fat.
- Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
- Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
- Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
- If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
- To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.
Nutrition Facts : Calories 408.8, Fat 31.7, SaturatedFat 17.3, Cholesterol 84, Sodium 440.2, Carbohydrate 19.3, Fiber 6.2, Sugar 4, Protein 16.1
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