Savory Artichoke And Spinach Bread Pudding Recipes

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THE BEST SPINACH ARTICHOKE DIP

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



The Best Spinach Artichoke Dip image

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.

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

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



Spinach And Artichoke Garlic Bread Recipe by Tasty image

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

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
6 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 oz frozen spinach, thawed and well drained
10 oz artichoke heart, drained and chopped
1 loaf french bread, sliced in half lengthwise
2 tablespoons fresh parsley, for serving

SAVORY SPINACH ARTICHOKE BREAD PUDDING

I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.

Provided by CHRISSYG

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 16



Savory Spinach Artichoke Bread Pudding image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  • Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  • Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  • Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed
2 cups yellow onions, chopped
1 tablespoon garlic, roughly chopped
1 tablespoon italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
3 (8 1/2 ounce) cans artichoke hearts, quartered
6 large eggs
2 cups heavy cream
3 cups milk
2 tablespoons fresh lemon juice
12 -14 cups day-old French bread cubes, 1-inch cubes (about 1 loaf)
1/2 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh parsley leaves, minced

SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS

Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12



Savory Bread Pudding With Artichokes, Cheddar and Scallions image

Steps:

  • Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
  • In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
  • In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
  • Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
  • Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.

Unsalted butter, for greasing the pan and foil
2 1/4 cups milk
6 large eggs
1 teaspoon kosher salt
1 large baguette (10 to 12 ounces), cut into 1-inch cubes
12 ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
6 scallions, trimmed and cut into 2-inch lengths
3/4 packed cup parsley leaves, plus more for serving
1 large garlic clove, finely grated or minced
1 teaspoon Tabasco or other hot sauce, plus more for serving
8 ounces grated Cheddar (2 cups)
Lemon wedges, for serving

HOT ARTICHOKE-SPINACH DIP

"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cups.

Number Of Ingredients 11



Hot Artichoke-Spinach Dip image

Steps:

  • In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.

Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
Assorted crackers

SPINACH AND ARTICHOKE BREAD PUDDING

This recipe comes from the food section of a November 19, 2008 Houston Chronicle. It comes from Jon Buchanan, chef at Trevisio restaurant here in Houston.

Provided by Leslie in Texas

Categories     Vegetable

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17



Spinach and Artichoke Bread Pudding image

Steps:

  • Preheat oven to 350 degrees.
  • Toss garlic in oil and season with salt; wrap in foil and roast for 30 minutes.
  • Remove from oven and allow to cool.
  • Saute spinach with a little oil in large pan.
  • Cook until completely wilted; drain liquid and squeeze out remaining liquid and set aside.
  • Chop roasted garlic and set aside.
  • Preheat oven to 375 degrees.
  • Cut artichokes into quarters and pat dry with paper towels and set aside.
  • In a large bowl, whisk the half and half with 2 tablespoons salt plus pepper and nutmeg.
  • Add cream, egg yolks, eggs, parsley,chives,tarragon and chervil.
  • Fold in bread, spinach and garlic; add artichoke hearts and cheese.
  • Allow ingredients to saturate the bread for 10 minutes.
  • Spray a 9 X 12-inch casserole dish with nonstick spray then pour in the bread-pudding mixture.
  • Place the casserole in a larger baking or roasting pan and carefully pour hot water into the larger pan to a depth of 1 inch.
  • Bake for 1 1/2 to 2 hours, or until a toothpick inserted in middle comes out clean.
  • If the top browns too quickly, cover with foil and continue to cook until done.
  • Remove from oven and allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 374.4, Fat 31, SaturatedFat 17.9, Cholesterol 274.1, Sodium 287.2, Carbohydrate 13.1, Fiber 3.4, Sugar 0.9, Protein 13.8

20 garlic cloves, peeled
olive oil
kosher salt
2 lbs fresh spinach
1 lb frozen artichoke heart, thawed
1 quart half-and-half
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 pint heavy cream
6 egg yolks
5 eggs
1/2 tablespoon chopped parsley
1/2 tablespoon chopped chives
1/2 tablespoon chopped tarragon
1/2 tablespoon chopped chervil
16 cups cubed ciabatta (crustless, day-old)
1 cup grated grana padano cheese or freshly grated parmesan cheese

SAVORY ARTICHOKE AND SPINACH BREAD PUDDING

This is a fantastic side dish for a party, since it makes a lot and can be served at room Temp. It was inspired by an "Emeril" recipe. If you added ham it could easily be a Main Dish.

Provided by Koechin Chef

Categories     Vegetable

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18



Savory Artichoke and Spinach Bread Pudding image

Steps:

  • Preheat oven to 350°F.
  • Sauté the onions over med. heat in the oil until soft.
  • Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
  • Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes.
  • Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
  • Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less.
  • Pour into an 11x17-inch sprayed casserole dish.
  • Bake 1 hour or until firm in the center.
  • This reheats well in the microwave.
  • It would be easy to cut this recipe in half!

Nutrition Facts : Calories 287.6, Fat 20.2, SaturatedFat 10.8, Cholesterol 122.7, Sodium 639, Carbohydrate 13.2, Fiber 4.6, Sugar 2, Protein 15.9

2 tablespoons extra virgin olive oil
32 ounces frozen chopped spinach, thawed and squeezed dry
2 cups onions, chopped
3 large garlic cloves, chopped
1 tablespoon italian seasoning
2 teaspoons italian seasoning
1 1/4 teaspoons fresh ground pepper
2 1/2 teaspoons salt
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sweet paprika
3 (8 1/2 ounce) cans artichokes, quartered
6 large eggs
5 cups half-and-half cream
2 tablespoons fresh lemon juice
French bread, several days old, cubed
3 cups gruyere cheese, grated
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup parsley, minced

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