Spinach Artichoke Bomb Food

SPINACH & ARTICHOKE BOMB

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

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

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

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.

SPINACH AND ARTICHOKES IN 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

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.