SPINACH ARTICHOKE SQUARES
Steps:
- 1. Turn on the oven to 350 degrees. Use a non-stick cooking spray or olive oil to spray an 11 x 7-inch baking dish. Spread breadcrumbs to the bottom and sides of the baking dish. 2. Chop the artichoke hearts. 3. In a large bowl mix the artichoke hearts, spinach, scallions, garlic, and cheese. 4. Use a spoon to spread them into the baking dish, but make sure to be careful with the breadcrumbs. 5. Mix together in a blender or whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper and pour them into the baking dish. 6. Put them into the oven and bake for about 30-35 minutes or until set and lightly browned. Leave them aside to cool slightly and cut into small squares.
Nutrition Facts : Calories 468 cal calories, Carbohydrate 14 g grams carbohydrates, Fat 36 g grams fat, Protein 21 g grams protein
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 APPETIZER SQUARES
Bite-sized and portable, these easy cheesy spinach artichoke appetizer squares pack a powerful punch of flavor, in addition to being super easy to make.
Provided by Renee Goerger
Categories Appetizer Appetizer or Side Dish Breakfast and Brunch
Time 49m
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees.
- In a large bowl, combine the spinach, artichokes, onion, and nutmeg.
- In a medium bowl, whisk together the butter, eggs, and milk.
- Pour the wet ingredients into the spinach mixture and stir to combine.
- Add the flour, baking powder, and Parmesan cheese into the spinach mixture and stir until just combined.
- Pour the mixture into a 8 x 8 baking dish that has been sprayed with cooking spray.
- Bake in a preheated oven for approximately 35-40 minutes or until the center is set.
- Remove from oven and allow to cool slightly before cutting into appropriate sized squares.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 square, Calories 63 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 87 mg
SPINACH-ARTICHOKE PANINI BITES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 45m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
- Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
- Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
- Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.
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
SPINACH SQUARES
Even people who don't care for spinach can't pass up these satisfying appetizer squares. They're a hit as a deliciously different vegetable side dish as well. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Brush the bottom and sides of a 13x9-in. baking dish with 1 tablespoon butter; set aside. In a large bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter. Stir in the spinach, cheeses and onion. Spread in prepared pan. , Bake, uncovered, at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges are lightly browned. Cut into squares. Garnish with pimientos if desired.
Nutrition Facts : Calories 175 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 344mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SPINACH ARTICHOKE BABKA
Provided by Duff Goldman
Categories main-dish
Time 4h
Yield Two 9-by-5-inch babkas
Number Of Ingredients 29
Steps:
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
BAKED SPINACH AND ARTICHOKE TOASTS
We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Provided by Chef John
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g
SPINACH ARTICHOKE SQUARES WITH CHICKEN
This is a great appetizer. Very tasty and different. I brought it to a party and everyone really enjoyed it and I had to pass out the recipe. I adapted this recipe from Pillsbury. Enjoy!
Provided by MN Chaser
Categories < 60 Mins
Time 35m
Yield 1 12x15 Sheet Pan, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Spread crescent dinner rolls on the bottom of a 12x15 sheet pan. Bake 10-12 minutes until lightly golden.
- Meanwhile, in medium bowl, combine all remaining ingredients except mozzarella cheese; mix well. Spread mixture evenly over partially baked crust.
- Top with Mozzarella Cheese.
- Bake at 375°F for an additional 10-12 minutes or until topping is thoroughly heated. Serve Warm.
Nutrition Facts : Calories 372.7, Fat 19.7, SaturatedFat 8.4, Cholesterol 60.8, Sodium 791.6, Carbohydrate 34.5, Fiber 4.7, Sugar 3.9, Protein 16
CHEESY ARTICHOKE SQUARES
This is an old family favourite. I can't remember where I got the recipe, but I have been making these squares for 25 years. These spicy squares are excellent served hot or cold. If you are not a fan of alot of herbs, than please, add the amount you would prefer, this dish is very versatile.
Provided by Baby Kato
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Drain juice from one jar of artichokes into frying pan.
- Sauté onion and garlic in the artichoke juice, simmer and cool.
- Chop artichokes and mix with the cooled onions and garlic.
- Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
- Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
- Bake in a 350° oven for 40 minutes.
- Let cool 5 minutes; cut and enjoy.
SPINACH AND ARTICHOKE WRAP
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2
Number Of Ingredients 6
Steps:
- Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
- Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.
SPINACH ARTICHOKE SQUARES RECIPE - (4/5)
Provided by á-4084
Number Of Ingredients 1
Steps:
- In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 ounces fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 ounces cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.
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SPINACH ARTICHOKE SQUARES RECIPE - PUREWOW
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2.8/5 Total Time 35 minsServings 12Calories 231 per serving
- Preheat the oven to 400°F. In a medium skillet, heat the olive oil over medium heat. Add the scallions and garlic; cook until fragrant, about 1 minute. Add the artichoke hearts and spinach; cook until the spinach wilts, about 3 minutes. Stir in the cream cheese.
- Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon Parmesan. Transfer the squares to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes.
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