Spinach Artichoke Dip From Pretzel Crisps Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
• Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
• Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Steps:

• PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
• Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
• Remove the dough ball, oil the bowl with vegetable oil, and return the dough to the bowl. Cover loosely and let rise until doubled, about one hour.
• FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
• Add spinach, artichokes, and salt and pepper to taste.
• TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
• Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
• In the meantime, divide the dough into 8 equal pieces. Roll each piece of dough into a long rope, and then flatten each rope into a rectangle. Spoon a little under 2 tbsp of the spinach filling along the length of each piece. Roll the dough over the filling and pinch the seams together, forming a log.
• Fold into a pretzel shape: make a U-shape with each rope, cross the ends once or twice, and bring the ends down, sealing against the bottom of the U-shape.
• Place each pretzel onto the lined baking sheet.
• Use a large slotted spoon to gently place each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds each, flipping halfway.
• Remove them with the slotted spoon and replace them onto the sheet pan.
• Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for about 15 minutes until dark golden brown.
• Serve and enjoy!