Artichoke Spinach Squares Recipes

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SPINACH ARTICHOKE SQUARES



Spinach Artichoke Squares image

Categories     Appetizers

Time 55m

Number Of Ingredients 12

2-3 tablespoons seasoned dry breadcrumbs
2 cans (14-ounce) artichoke hearts, drained and squeezed of excess water (may also use frozen)
1 package (10-ounce) frozen chopped spinach, thawed and squeezed of excess water
1 bunch scallions (white and light green part only), chopped
4 cloves garlic, minced
2 cups (8 ounces) shredded Swiss or Gruyere cheese
4 large eggs
1/2 cup mayonnaise
1/2 cup mascarpone cheese or 4 ounces softened cream cheese
1/2 cup half-and-half or whole milk
1 teaspoon salt
Freshly ground black pepper, to taste

Steps:

  • 1. Turn on the oven to 350 degrees. Use a non-stick cooking spray or olive oil to spray an 11 x 7-inch baking dish. Spread breadcrumbs to the bottom and sides of the baking dish. 2. Chop the artichoke hearts. 3. In a large bowl mix the artichoke hearts, spinach, scallions, garlic, and cheese. 4. Use a spoon to spread them into the baking dish, but make sure to be careful with the breadcrumbs. 5. Mix together in a blender or whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper and pour them into the baking dish. 6. Put them into the oven and bake for about 30-35 minutes or until set and lightly browned. Leave them aside to cool slightly and cut into small squares.

Nutrition Facts : Calories 468 cal calories, Carbohydrate 14 g grams carbohydrates, Fat 36 g grams fat, Protein 21 g grams protein

SPINACH ARTICHOKE APPETIZER SQUARES



Spinach Artichoke Appetizer Squares image

Bite-sized and portable, these easy cheesy spinach artichoke appetizer squares pack a powerful punch of flavor, in addition to being super easy to make.

Provided by Renee Goerger

Categories     Appetizer     Appetizer or Side Dish     Breakfast and Brunch

Time 49m

Number Of Ingredients 12

1 bag (16 ounces) frozen spinach, (thawed and squeezed dry)
1 can (15 ounces) artichoke hearts, (drained and chopped)
1 medium red onion, (finely minced)
1/8 teaspoon freshly grated nutmeg
3 tablespoons butter, (melted)
3 large eggs, (lightly beaten)
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 cup grated Parmesan cheese
1 teaspoon coarse salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 350-degrees.
  • In a large bowl, combine the spinach, artichokes, onion, and nutmeg.
  • In a medium bowl, whisk together the butter, eggs, and milk.
  • Pour the wet ingredients into the spinach mixture and stir to combine.
  • Add the flour, baking powder, and Parmesan cheese into the spinach mixture and stir until just combined.
  • Pour the mixture into a 8 x 8 baking dish that has been sprayed with cooking spray.
  • Bake in a preheated oven for approximately 35-40 minutes or until the center is set.
  • Remove from oven and allow to cool slightly before cutting into appropriate sized squares.
  • Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 square, Calories 63 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 87 mg

SPINACH - ARTICHOKE SQUARES



Spinach - Artichoke Squares image

Spinach Artichoke Squares are a delicious low-carb spin on classic spinach artichoke dip for the perfect party treat everyone can enjoy! Great for breakfast or brunch, too!

Provided by By: Carol | From A Chef's Kitchen

Categories     Appetizers and Snacks

Time 55m

Number Of Ingredients 13

Cooking spray or olive oil (for baking pan)
2-3 tablespoons seasoned dry breadcrumbs
2 cans (14-ounce each) artichoke hearts
1 bag (12-ounce) frozen chopped spinach (thawed and squeezed of excess water)
1 bunch scallions (white and light green part only, chopped)
4 cloves garlic (minced)
2 cups shredded Swiss or Gruyere cheese ((8 ounces) )
4 large eggs
1/2 cup mayonnaise
1/2 cup mascarpone cheese (or 4 ounces softened cream cheese)
1/2 cup half-and-half (or whole milk)
1 teaspoon salt
Freshly ground black pepper (to taste)

Steps:

  • Preheat oven to 350 degrees. Spray an 11 x 7-inch or another similar-sized baking dish with cooking spray or lightly coat with oil. Lightly coat the bottom and sides of the baking dish with the breadcrumbs. Set aside.
  • Coarsely chop the artichoke hearts.
  • Combine the artichoke hearts, spinach, scallions, garlic and cheese in a bowl.
  • Spoon evenly into the prepared baking dish being careful not to disturb the breadcrumbs.
  • Whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper. Pour over spinach - artichoke mixture.
  • Bake 30-35 minutes or until set and lightly browned. Cool slightly on a wire rack, Cut into small squares, arrange on a platter. Garnish if desired and serve.

Nutrition Facts : ServingSize 1, Calories 242 kcal, Carbohydrate 3 g, Protein 10 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 458 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g

SPINACH ARTICHOKE SQUARES RECIPE - (4/5)



Spinach Artichoke Squares Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 1

Puff Pastry

Steps:

  • In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 ounces fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 ounces cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

SPINACH SQUARES



Spinach Squares image

Even people who don't care for spinach can't pass up these satisfying appetizer squares. They're a hit as a deliciously different vegetable side dish as well. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 40m

Yield 4 dozen.

Number Of Ingredients 15

2 tablespoons butter, melted, divided
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 large eggs
1 cup whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 cup chopped onion
Sliced pimientos, optional

Steps:

  • Brush the bottom and sides of a 13x9-in. baking dish with 1 tablespoon butter; set aside. In a large bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter. Stir in the spinach, cheeses and onion. Spread in prepared pan. , Bake, uncovered, at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges are lightly browned. Cut into squares. Garnish with pimientos if desired.

Nutrition Facts : Calories 175 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 344mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SPINACH AND ARTICHOKE WRAP



Spinach and Artichoke Wrap image

This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 2

Number Of Ingredients 6

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

Steps:

  • Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
  • Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

CHEESY ARTICHOKE SQUARES



Cheesy Artichoke Squares image

This is an old family favourite. I can't remember where I got the recipe, but I have been making these squares for 25 years. These spicy squares are excellent served hot or cold. If you are not a fan of alot of herbs, than please, add the amount you would prefer, this dish is very versatile.

Provided by Baby Kato

Categories     Cheese

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

2 (10 ounce) jars marinated artichokes
1 onion, small, chopped
2 garlic cloves, chopped
1/2 cup breadcrumbs
2 cups old cheddar cheese, grated
6 large eggs, beaten
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons Tabasco sauce

Steps:

  • Preheat oven to 350°.
  • Drain juice from one jar of artichokes into frying pan.
  • Sauté onion and garlic in the artichoke juice, simmer and cool.
  • Chop artichokes and mix with the cooled onions and garlic.
  • Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
  • Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
  • Bake in a 350° oven for 40 minutes.
  • Let cool 5 minutes; cut and enjoy.

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  • Preheat the oven to 400°F. In a medium skillet, heat the olive oil over medium heat. Add the scallions and garlic; cook until fragrant, about 1 minute. Add the artichoke hearts and spinach; cook until the spinach wilts, about 3 minutes. Stir in the cream cheese.
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