Spinach Artichoke Bomb Food

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SPINACH & ARTICHOKE BOMB



Spinach & Artichoke Bomb image

This Spinach & Artichoke Bomb from Delish.com is the appetizer that will impress all of your friends.

Categories     Spinach & Artichoke Bomb     spinach and artichoke     crescent dough     cream cheese     easy appetizers     holiday appetizers

Time 40m

Yield 8

Number Of Ingredients 13

10 oz. cream cheese, softened
1/2 c. finely chopped artichoke hearts
1/2 c. finely chopped spinach
1 1/4 c. shredded mozzarella
1 c. freshly grated Parmesan
1 Garlic clove, minced
1/2 tsp. red pepper flakes
kosher salt
Freshly ground black pepper
2 tbsp. butter, melted
1 tsp. parsley, minced
1/2 tsp. garlic powder
1 can crescent sheet dough

Steps:

  • Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
  • Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
  • Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

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

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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 AND ARTICHOKE SKILLET BISCUIT BOMBS



Spinach and Artichoke Skillet Biscuit Bombs image

Provided by Lord Byron's Kitchen

Time 30m

Number Of Ingredients 6

3 cups Lord Byron's Artichoke and Spinach Dip
1 package Pillsbury Country Style Biscuits, (10 count)
Non-stick cooking spray
2 tablespoons olive oil
2 cloves garlic, (finely minced)
2 tablespoons fresh parsley, (finely chopped)

Steps:

  • Preheat oven to 350 degrees. Lightly spray a 10" cast iron pan with non-stick cooking spray.
  • Open the packaged biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle - stretch the dough gently to about 5 inches in diameter.
  • Place a heaping tablespoon of the dip into the center of the biscuit and fold over the dough. Pinch the dough together and form into a ball. Place each ball around the perimeter of your cast iron pan.
  • Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining dip.
  • In a small bowl, whisk together the olive oil, garlic, and parsley. Use a pastry brush to liberally brush the tops of each ball.
  • Bake for 15-20 minutes, or until the balls are deep, golden brown.

SPINACH & ARTICHOKE BOMB



Spinach & Artichoke Bomb image

From Delish.com a different appy that's sure to impress. This was good, but very rich - if you make it be sure to cut into extra small slices.

Provided by Bonnie G 2

Categories     High In...

Time 30m

Yield 1 Bomb, 8 serving(s)

Number Of Ingredients 13

10 ounces cream cheese, softened
1/2 cup finely chopped artichoke heart
1/2 cup finely chopped spinach
1 1/4 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1 garlic clove, minced
1/2 teaspoon red pepper flakes
kosher salt
fresh ground black pepper
2 tablespoons butter, melted
1 teaspoon parsley, minced
1/2 teaspoon garlic powder
8 ounces crescent rolls

Steps:

  • Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
  • Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
  • Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

Nutrition Facts : Calories 348, Fat 24.4, SaturatedFat 13.6, Cholesterol 85.7, Sodium 578.6, Carbohydrate 18.8, Fiber 2.1, Sugar 2.8, Protein 13.9

SPINACH AND ARTICHOKES IN PUFF PASTRY



Spinach and Artichokes in Puff Pastry image

Make and share this Spinach and Artichokes in Puff Pastry recipe from Food.com.

Provided by NovaLee

Categories     < 60 Mins

Time 50m

Yield 48 pieces

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17 1/3 ounce) package frozen puff pastry

Steps:

  • Drain spinach well press between paper towels.
  • Mix everything except puff pastry.
  • thaw pastry room temperture 30 minutes.
  • Unfold on a lightly floured table.
  • Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
  • Roll up jellyroll fashion.
  • press to seal seam.
  • Wrap in plastic wrap.
  • Repeat with remaining pastry and spinach mixture.
  • Freeze 1/2 hour.
  • Cut into 1/2 inch thick slices (can be frozen up to 3 months).
  • Bake 400* for 20 minutes or golden brown.

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Make and share this Spinach Artichoke Dip recipe from Food.com.

Provided by Juli9251

Categories     Cheese

Time 30m

Yield 4 1/2 cups, 15 serving(s)

Number Of Ingredients 7

2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained of excess liquid
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced

Steps:

  • Preheat oven to 375°F.
  • Mix together Parmesan cheese, spinach, and artichoke hearts.
  • Combine remaining ingredients and mix with spinach mixture.
  • Bake for 20-30 minutes.
  • Serve with crackers or toasted bread.

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