Cindys Artichoke And Spinach Balls Recipes

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CINDY'S ARTICHOKE AND SPINACH BALLS



Cindy's Artichoke and Spinach Balls image

I love keeping frozen vegetables handy in the refrigerator. We were invited to a friend's house and came up with these to bring. I had all of the ingredients. Enjoy! I made these, packed them up, and they vanished. I totally forgot to take a photo of the finished balls. Next time!

Provided by Cindy Anschutz Barbieri

Categories     Appetizers and Snacks

Time 45m

Yield 6

Number Of Ingredients 12

1 (10 ounce) package frozen spinach, thawed
1 tablespoon olive oil
1 (10 ounce) package frozen artichoke hearts, thawed
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 small shallot, chopped
1 clove garlic, chopped
2 large eggs
½ cup tapioca flour
¼ cup almond meal
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Wrap thawed spinach in a paper towel and squeeze out water.
  • Heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts; season with kosher salt and black pepper. Cook and stir until heated through, 3 to 4 minutes. Add shallot and garlic; cook until softened, about 5 minutes more. Remove from heat and allow to cool slightly, about 5 minutes.
  • Transfer spinach mixture to a food processor; pulse until broken down into small pieces. Add eggs and pulse 3 to 4 more times. Transfer mixture to a bowl.
  • Mix tapioca flour, almond meal, Italian seasoning, and red pepper flakes into the spinach mixture until well combined. Use an ice cream scoop to portion the mixture onto the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 139 calories, Carbohydrate 18 g, Cholesterol 62 mg, Fat 5.4 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 402.1 mg, Sugar 0.6 g

SPINACH AND ARTICHOKE CHEESE BALL



Spinach and Artichoke Cheese Ball image

I love spinach and artichoke dip, and I always look for new ways to make it...this is a way I have never before seen it done!

Provided by Candace Michelle

Categories     Spreads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 6

1 (10 ounce) box frozen spinach, chopped, thawed and squeezed dry
1 (4 ounce) package crumbled feta cheese
1 (8 ounce) package cream cheese
1 (4 ounce) can artichoke hearts, chopped
1 (1 ounce) envelope dry ranch dressing mix
2 teaspoons garlic, finely diced

Steps:

  • In a large bowl, mix together the spinach, feta and cream cheese, artichokes, dressing mix and garlic.
  • Combine with clean hands until well blended.
  • Form the mixture into a log or ball shape, then place on a serving plate, serve with bagel chips.

CINDY'S ARTICHOKE DIP



Cindy's Artichoke Dip image

A friend made this dip for a holiday party, and I like it so much better than previous artichoke dips I've tasted.

Provided by Kathy

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

14 ounces artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup parmesan cheese
4 ounces roasted red peppers, drained and chopped
1 teaspoon lemon juice
1 garlic clove, minced
2 tablespoons chopped black olives
2 tablespoons diced seeded tomatoes
additional chopped black olives
additional diced seeded tomatoes

Steps:

  • Heat over to 350°F.
  • Mix all ingredients. Spoon into a pie plate or baking dish.
  • Bake 20-25 minutes.
  • Sprinkle with olives and tomatoes.

Nutrition Facts : Calories 200.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 18.6, Sodium 639.5, Carbohydrate 14.4, Fiber 4.5, Sugar 2.6, Protein 6.7

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