CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY
Here's what you need: frozen dinner rolls, cream cheese, grated parmesan cheese, grated romano, shredded mozzarella cheese, sour cream, artichoke heart, frozen chopped spinach, garlic, dried basil, crushed red pepper, olive oil
Provided by Tasty
Categories Snacks
Yield 6 servings
Number Of Ingredients 12
Steps:
- Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
- In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
- Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
- Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
- Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
- (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 51 grams, Fat 38 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams
SPINACH ARTICHOKE DIP RECIPE BY TASTY
Here's what you need: whipped cream cheese, Classico 4-cheese Alfredo sauce, onion powder, garlic, grated parmesan cheese, shredded italian cheese blend, shredded mozzarella cheese, frozen spinach, artichoke heart
Provided by Jami Kester
Categories Appetizers
Yield 12 servings
Number Of Ingredients 9
Steps:
- Lightly spray an 8 x 8 (20 x 20) baking dish with cooking spray. Heat oven to 375°F.
- In a large bowl, warm the cream cheese in the microwave for 30 seconds. Pour in Alfredo sauce and whisk until well combined.
- Add spices and Parmesan cheese; whisk again. Fold in both types of shredded cheese, then add spinach and artichoke hearts. Mix until thoroughly combined.
- Pour into the prepared dish; sprinkle with additional grated Parmesan cheese. Bake for 30 minutes, until lightly browned and bubbly.
- Serve with tortilla chips.
SPINACH ARTICHOKE DIP ONION RINGS RECIPE BY TASTY
Here's what you need: garlic, fresh spinach, cream cheese, artichoke heart, shredded mozzarella cheese, white onion, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Eva Merz
Categories Appetizers
Yield 10 rings
Number Of Ingredients 12
Steps:
- In a skillet, heat a tablespoon of oil and saute garlic and spinach until spinach is wilted.
- In a bowl, beat the cream cheese until smooth. Add cooked spinach, artichoke hearts, mozzarella, salt, and pepper.
- Peel and slice the onion into ½ inch (1 cm) rings, and detach the rings from each other.
- On a wax paper-lined tray, lay out onion rings and fill each with dip mixture. Place tray in freezer until solid (about one hour).
- Preheat oil in a pot over medium heat to 350˚F (180˚C).
- Place the flour, eggs, and breadcrumbs into three separate bowls.
- Dip a ring into the flour, shaking off excess, then dip it into the egg, the bread crumbs, then back into the eggs, and one last time into the breadcrumbs.
- Repeat with the remaining rings.
- Fry the rings for 5-6 minutes, until deep golden brown.
- Drain on a paper towel.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 44 grams, Fat 27 grams, Fiber 3 grams, Protein 16 grams, Sugar 5 grams
SPINACH ARTICHOKE DIP STUFFED PRETZELS RECIPE BY TASTY
Here's what you need: active dry yeast, brown sugar, warm water, all purpose flour, melted butter, vegetable oil, cream cheese, mozzarella cheese, grated parmesan cheese, feta cheese, garlic, crushed red pepper flake, onion powder, fresh parsley, frozen chopped spinach, marinated artichokes, salt and pepper, baking soda, egg, coarse salt
Provided by Madiha Abid
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1557 calories, Carbohydrate 275 grams, Fat 26 grams, Fiber 10 grams, Protein 45 grams, Sugar 5 grams
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