Spinach And Artichoke Hashbrown Cups Recipes

SPINACH-ARTICHOKE DIP WONTON CUPS

Steps:

• Preheat the oven to 350°F.
• Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
• In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
• Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
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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 CUPS

Steps:

• Preheat over to 350 degrees. Spray a mini muffin pan with cooking spray or lightly grease. Put each won ton wrapper in a muffin cup with the edges of the wrapper extending over the top of the cup. Bake for 5 minutes at 350 degrees.
• In the meantime, combine remaining ingredients. Spoon it into the won ton cups. Bake 12-14 minutes or until filling is warmed throughout and cup edges are golden brown.

SPINACH AND ARTICHOKE HASHBROWN CUPS

Steps:

• Preheat oven to 350.
• In a large mixing bowl or food processor mix together spinach, artichokes, cream cheese, alfredo sauce, grated parmesan, and grated romano.
• Mix until all ingredients are fully incorporated with one and other.
• Add salt and pepper to taste.
• Set bowl aside.
• In another large mixing bowl mix together hash browns, salt, pepper, garlic powder, shredded cheese, 2 tablespoons of olive oil and egg whites together.
• Make sure that all ingredients are mixed well together.
• Prepare a muffin tin with non stick cooking spray.
• Fill each muffin compartment with the potato mixture. Make sure that the mixture covers the bottom and sides of each compartment leaving in nest like hole on the center for filling later.
• Bake in preheated oven for 15 minutes of until golden or until desired crispiness is achieved.
• Fill each cup with the spinach mixture.
• Top each cup with Italian shredded cheese.
• Bake for 7-12 minutes or until cheese is bubbling and golden brown.
• Remove the cups from muffin pan.
• Top with bacon and green onions.
• Serve Hot.