SPINACH AND ARTICHOKE CASSEROLE SOUTHERN LIVING RECIPES

SPINACH-ARTICHOKE DIP RECIPE | SOUTHERN LIVING

Spinach-Artichoke Dip Recipe | Southern Living image

Every Southerner knows the power of a good dip. A really, really good dip? That's our one-way ticket to hostess heaven. To deserve the name, a dip typically needs to be creamy, cheesy, and—for extra points—super melty. Listen up: This recipe is one of those really, really good dips. Spinach dip is a party classic, and Southerners can tell the best from the rest. In this Spinach-Artichoke Dip recipe, you'll find the perfect balance between artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, and panko. Using frozen artichokes instead of canned or jarred ones makes sure you're getting the best flavor, especially since this recipe is artichoke-heavy. (Too much of the canned stuff can end up tasting…formaldehyde-like.) Test Kitchen Tip: Use a wooden spoon or your hands to mix together the ingredients in order to fully incorporate the cream cheese. After baking, serve with pita chips and vegetables for dipping. We recommend leftovers be spooned over a baked potato, stuffed inside of a chicken breast, or used as a pizza topping!

Provided by Southern Living

Total Time 40 minutes

Yield Serves 6 (serving size: 1 ramekin)

Number Of Ingredients 12

Ingredients

1 (10-oz.) pkg. frozen chopped spinach, thawed
2 (9-oz.) pkg. frozen artichoke hearts, thawed and chopped
1 cup mayonnaise
2 (8-oz.) pkg. cream cheese, softened
1 cup pre-shredded part-skim mozzarella cheese
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/2 cup panko (Japanese-style breadcrumbs)
2 tablespoons unsalted butter, melted
Pita chips, broccoli florets, and radishes, for serving

Steps:

Preheat oven to 400°F. Place spinach on a paper towel; squeeze over a sink to remove as much liquid as possible. Stir together spinach, artichokes, cream cheese, mayonnaise, mozzarella, Parmesan, garlic powder, black pepper, and crushed red pepper in a large bowl using a wooden spoon until thoroughly combined. Spoon mixture evenly into 6 (8-oz.) ramekins.
Stir together panko and melted butter in a small bowl until combined. Sprinkle mixture evenly over ramekins.
Arrange ramekins on a baking sheet. Bake in preheated oven until tops are bubbly and golden brown, 20 to 25 minutes. Let cool 5 minutes. Serve with pita chips, broccoli, and radishes.

SPINACH-AND-ARTICHOKE BITES RECIPE | SOUTHERN LIVING

Spinach-and-Artichoke Bites Recipe | Southern Living image

Sub out your classic spinach and artichoke dip for this satisfying bite-sized appetizer at your next party. In this recipe, the salty, savory filling is balanced by the slightly sweet crescent dough for a delicious flavor profile. These Spinach-and-Artichoke Bites are so quick and easy to make, and they're a great dish for the kids to help with. (Adults and kids will love these just the same!) Make a few batches of these bites for your next dinner party or holiday gathering, and they'll be one of the first trays to empty. If you have leftover filling, one Test Kitchen professional suggested stirring it into scrambled eggs or folding it into an omelet—yum! We took the classic spinach-artichoke dip and made it easier to enjoy while holding a cocktail. Try arugula instead of spinach for a peppery flavor. The golden brown crescent rolls and creamy filling make this finger food a favorite snack amongst the crowd.

Provided by Karen Rankin

Categories Appetizers

Total Time 40 minutes

Yield Serves 16

Number Of Ingredients 6

Ingredients

3 cups packed spinach leaves (about 3 oz.)
1 (9.9-oz.) jar marinated artichoke hearts, drained
4 ounces Gruyère cheese, shredded (about 1 cup)
2 ounces cream cheese
2 (8-oz.) cans refrigerated crescent rolls
1 large egg, lightly beaten

Steps:

Combine spinach, drained artichoke hearts, shredded Gruyère, and cream cheese in a food processor, and pulse until smooth, about 5 times, stopping to scrape down sides as needed.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Separate crescent roll dough triangles where perforated. Cut each triangle in half from tip to base, creating 2 triangles out of each. Gently pat and stretch the wide end of each triangle to make it a bit wider. Spoon about 1/2 tablespoon of filling on wide end of each triangle. Roll from widest part of triangle, pinching sides slightly, toward tip, enclosing filling; curve slightly to create a crescent shape. Place on prepared baking sheets, about 1 inch apart.
Lightly brush beaten egg over surface of each crescent. Bake in preheated oven until golden brown, about 12 minutes, rotating pans halfway through bake time.

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Bake at 400° for 30 minutes.

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Bake at 400° for 30 minutes.

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