SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY
This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!
Provided by Betsy Carter
Categories Appetizers
Time 22m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
- Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
- Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
- Let the garlic bread cool for about 5 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams
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.
SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: puff pastry, cream cheese, artichoke heart, fresh spinach, sour cream, grated parmesan cheese, shredded mozzarella cheese, garlic powder, salt, pepper, red pepper flakes, egg
Provided by Merle O'Neal
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
- Preheat oven to 400ºF (200ºC).
- Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
- Remove the top sheet.
- On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
- Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
- Take each strip and twist then brush with beaten egg.
- Bake at 400°F (200°C) for 30 minutes, or until golden.
- Enjoy!
Nutrition Facts : Calories 769 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 17 grams, Sugar 3 grams
SPINACH CORNBREAD
Make and share this Spinach Cornbread recipe from Food.com.
Provided by Seattle-Mike
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
- (I cook this in a greased 9" cast-iron skillet).
- Bake at 375 deg F.
- for 30-50 min, until a knife stuck into the center comes out cleanly.
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 SPREAD
"This baked spinach and artichoke blend makes a great appetizer for any occasion," remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.
Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPINACH ARTICHOKE CORNBREAD
This tasty treat is great for a snack by itself or with a simple meal. Serve warm with a little butter and oh my goodness!
Provided by Yeah_it's_Good
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 22.8 g, Cholesterol 21 mg, Fat 2.4 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 270.2 mg, Sugar 4.8 g
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