Creamy Spinach And Artichoke Dip Recipe Recipe For Stuffed

SPINACH ARTICHOKE STUFFED PEPPERS

Steps:

• Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
• Garnish with parsley and serve.

SPINACH DIP STUFFED ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
• Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
• Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
• Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
• Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

CREAMY SPINACH ARTICHOKE DIP

Steps:

• To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
• In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
• Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
• Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.

SPINACH AND ARTICHOKE STUFFED SHELLS

Steps:

• Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
• Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
• Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
• Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)

Steps:

• Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
• Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

ABSOLUTELY WONDERFUL CHEESY CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
• Pour into a greased or oiled 8" or 9" pie plate or other baking dish.
• Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
• Let stand to cool down it will be very hot.
• *Hint!
• Slice bread 1/4" to 1/2" and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.

SPINACH-ARTICHOKE STUFFED ROLLS

Steps:

• In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
• In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
• Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
• Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
• Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
• Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
• Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
• Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
• Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

SPINACH ARTICHOKE DIP STUFFED PRETZELS RECIPE BY TASTY

Steps:

• PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
• Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
• Remove the dough ball, oil the bowl with vegetable oil, and return the dough to the bowl. Cover loosely and let rise until doubled, about one hour.
• FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
• Add spinach, artichokes, and salt and pepper to taste.
• TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
• Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
• In the meantime, divide the dough into 8 equal pieces. Roll each piece of dough into a long rope, and then flatten each rope into a rectangle. Spoon a little under 2 tbsp of the spinach filling along the length of each piece. Roll the dough over the filling and pinch the seams together, forming a log.
• Fold into a pretzel shape: make a U-shape with each rope, cross the ends once or twice, and bring the ends down, sealing against the bottom of the U-shape.
• Place each pretzel onto the lined baking sheet.
• Use a large slotted spoon to gently place each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds each, flipping halfway.
• Remove them with the slotted spoon and replace them onto the sheet pan.
• Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for about 15 minutes until dark golden brown.
• Serve and enjoy!

QUICK & CREAMY SPINACH AND ARTICHOKE DIP

Steps:

• Heat oven to 350°F.
• Mix all ingredients until blended.
• Spoon into 9-inch pie plate or quiche dish.
• Bake 20 min. or until heated through. Serve with crackers.

SPINACH ARTICHOKE-STUFFED TOMATOES

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt., Cut a thin slice off the top and bottom of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese., Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.

WARM CREAMY SPINACH AND ARTICHOKE DIP

Steps:

• Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. Mixed well with the fat.
• Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
• Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
• Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
• If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
• To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.