Baked Spinach And Artichoke Toasts Recipes

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BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.

Provided by Kathy Berliner

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 32

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon ground white pepper
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
  • Bake for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

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

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

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.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP



Chef John's Hot Spinach Artichoke Dip image

I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ cup green onions, white and light green parts only, thinly sliced
2 cloves garlic, minced
salt
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
8 ounces cream cheese
½ cup shredded Gruyere cheese
½ cup finely grated Parmigiano-Reggiano cheese
¼ teaspoon hot sauce
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
  • Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
  • Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
  • Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 8.8 g, Cholesterol 70.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 636.8 mg, Sugar 0.8 g

BAKED SPINACH AND ARTICHOKE TOASTS



Baked Spinach and Artichoke Toasts image

We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.

Provided by Chef John

Time 1h15m

Yield 18

Number Of Ingredients 14

1 loaf French bread
¼ cup unsalted butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup grated Gruyere cheese
½ cup grated provolone cheese
¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
3 cloves garlic, finely minced
⅓ cup thinly sliced green onion, white and light green parts only
½ teaspoon salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
2 cups chopped marinated artichoke hearts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
  • Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
  • Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
  • Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
  • Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g

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