SPINACH DIP FROM SCRATCH RECIPES

BEST EVER SPINACH ARTICHOKE DIP RECIPE | ALLRECIPES

Best Ever Spinach Artichoke Dip Recipe | Allrecipes image

This dip is very rich, chunky, and cheesy! Try serving it in a bread bowl.

Provided by Dawn Fronius

Categories Spinach Dips

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
½ cup mayonnaise
1 cup Alfredo sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.

Nutrition Facts : Calories 137.6 calories, CarbohydrateContent 4.6 g, CholesterolContent 14.4 mg, FatContent 12 g, FiberContent 1.4 g, ProteinContent 4 g, SaturatedFatContent 3.8 g, SodiumContent 412 mg, SugarContent 0.7 g

SPINACH AND ARTICHOKE PIZZA RECIPE: HOW TO MAKE IT

Spinach and Artichoke Pizza Recipe: How to Make It image

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 slices.

Number Of Ingredients 13

Ingredients

1-1/2 to 1-3/4 cups white whole wheat flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon each dried basil, oregano and parsley flakes
3/4 cup beer or nonalcoholic beer
TOPPINGS:
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 cups shredded Italian cheese blend
2 cups fresh baby spinach
1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
2 tablespoons thinly sliced fresh basil

Steps:

Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

Nutrition Facts : Calories 290 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 654mg sodium, CarbohydrateContent 32g carbohydrate (1g sugars, FiberContent 5g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch

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SPINACH AND ARTICHOKE PIZZA RECIPE: HOW TO MAKE IT

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 290 calories per serving

Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

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SPINACH AND ARTICHOKE PIZZA RECIPE: HOW TO MAKE IT

Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

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