SPINACH AND ARTICHOKE MELTS
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Provided by Deb Perelman
Categories Bon Appétit Dinner Lunch Sandwich Artichoke Cheese Spinach Parmesan Cream Cheese Small Plates Kid-Friendly Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
- Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
- Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don't burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
- Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don't want the toasts to burn).
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
- Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
GREEK SPINACH MELTS
These are great little appetizers, taste alot like spanakopita but less work. I use my Pampered Chef Scalloped Bread tube but this could be served on slice baguette as well.
Provided by shemarie00
Categories Spreads
Time 1h25m
Yield 15 bread rounds, 5 serving(s)
Number Of Ingredients 10
Steps:
- BREAD.
- Preheat oven to 375°F
- Spray Pampered Chef Scalloped Bread tube lightly with oil. Cap bottom of bread tube, fill with dough and place cap on top.
- Bake upright for 50 - 60 minutes. Cool 10 minutes. Remove bread from tube and cool completely.
- Slice 1/4 " thick using serrated bread knife.
- TOPPING.
- Chop onion, spinach and tomato and combine in mixing bowl.
- Add remaining ingredients and mix well.
- Place bread on baking stone and drop spinach mixture onto bread and bake for 10 - 12 minutes until heated through.
- Serve immediately.
Nutrition Facts : Calories 158.8, Fat 11.9, SaturatedFat 5.8, Cholesterol 29.5, Sodium 513.2, Carbohydrate 8.6, Fiber 1.9, Sugar 3.1, Protein 6.2
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- Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
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