Spinachshrimpandartichokedip Recipes

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THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY



Greek Spinach Pies (Spanakopita) Recipe by Tasty image

Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 triangles

Number Of Ingredients 11

2 tablespoons olive oil
1 cup green onion, chopped
15 oz fresh spinach
4 cloves garlic, chopped
1 cup feta cheese
½ cup ricotta cheese
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
8 sheets phyllo dough

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
  • Add half the spinach, giving time for some to cook down before adding the rest.
  • Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
  • Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
  • Set in refrigerator.
  • Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
  • Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
  • Cut your dough into 4 sections using a pizza cutter.
  • With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
  • Bake in a preheated oven for 25-30 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams

SHRIMP,SPINACH & ARTICHOKE DIP



Shrimp,spinach & Artichoke Dip image

This came from my local grocery store on an index card(taste tester was giving away). Well, I finally made it and was very pleased!

Provided by ImNotHere

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 ounces frozen cooked shrimp, thawed
16 ounces cream cheese
1 1/2 cups shredded mozzarella cheese
1 cup parmesan cheese
1/3 cup mayonnaise
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) jar artichoke hearts, coarsely chopped

Steps:

  • Heat oven to 350.
  • Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
  • Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
  • Meanwhile, squeeze spinach dry.
  • Pat shrimp dry with paper towel.
  • Stir shrimp, spinach& artichoke hearts into cheese mixture.
  • Bake 30 minutes.

SPINACH AND ARTICHOKES IN PUFF PASTRY



Spinach and Artichokes in Puff Pastry image

Make and share this Spinach and Artichokes in Puff Pastry recipe from Food.com.

Provided by NovaLee

Categories     < 60 Mins

Time 50m

Yield 48 pieces

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17 1/3 ounce) package frozen puff pastry

Steps:

  • Drain spinach well press between paper towels.
  • Mix everything except puff pastry.
  • thaw pastry room temperture 30 minutes.
  • Unfold on a lightly floured table.
  • Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
  • Roll up jellyroll fashion.
  • press to seal seam.
  • Wrap in plastic wrap.
  • Repeat with remaining pastry and spinach mixture.
  • Freeze 1/2 hour.
  • Cut into 1/2 inch thick slices (can be frozen up to 3 months).
  • Bake 400* for 20 minutes or golden brown.

CREAMY SPINACH AND SHRIMP RISOTTO



Creamy Spinach and Shrimp Risotto image

This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.

Provided by Aubrey W.

Time 50m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
1 medium shallot, minced
1 clove garlic, minced
2 cups Arborio rice
½ cup white wine
3 ½ cups hot chicken broth
½ pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 teaspoons olive oil, or as needed
¾ cup frozen chopped spinach, thawed and drained
¼ cup freshly grated Parmesan cheese, or more to taste
4 slices prosciutto, diced
1 small bunch fresh parsley, chopped
½ medium lemon, zested

Steps:

  • Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
  • Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
  • Meanwhile, season shrimp with salt and pepper.
  • Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
  • When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g

SPINACH, SHRIMP AND RICOTTA TACOS



Spinach, Shrimp and Ricotta Tacos image

I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges

Steps:

  • In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes., Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Nutrition Facts : Calories 317 calories, Fat 11g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 468mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

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