Spinach Artichoke Bites Recipes
SPINACH ARTICHOKE BITES RECIPE - (4/5)
Provided by mjohnmeyer
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly spray two muffin tins with baking spray. Combine the first six ingredients in a large bowl, stirring well; set aside. Roll the crescent roll dough out (one tube at a time) onto a large work surface. Seal all the perforations together so that you're left with one big piece of dough. Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Press each of the dough squares into the two muffin tins. Using a teaspoon, fill each cup with the spinach artichoke mixture. If desired, sprinkle each cup with a little shredded mozzarella. Bake for 12 minutes and cool for a couple minutes before serving.
SPINACH & ARTICHOKE BITES
No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives.
Provided by Something to Chu On
Categories Spinach
Time 2h
Yield 18 mini tarts, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
- Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
- Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
- Fill tart shells and bake for 20-30 minutes until bubbling.
- Serve warm or cool.
Nutrition Facts : Calories 245.5, Fat 18.9, SaturatedFat 10.4, Cholesterol 46.6, Sodium 710.7, Carbohydrate 11.9, Fiber 3.1, Sugar 1.5, Protein 9.4
SPINACH-ARTICHOKE PASTA BITES
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 spinach-artichoke pasta bites
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
- Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
- Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
- Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.
More about "spinach artichoke bites recipes"
SPINACH-ARTICHOKE MINI BITES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (9)Total Time 30 minsCategory AppetizerCalories 145 per serving
- Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
- In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
SPINACH-AND-ARTICHOKE BITES RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 16Total Time 40 minsCategory Appetizers
- Combine spinach, drained artichoke hearts, shredded Gruyère, and cream cheese in a food processor, and pulse until smooth, about 5 times, stopping to scrape down sides as needed.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Separate crescent roll dough triangles where perforated. Cut each triangle in half from tip to base, creating 2 triangles out of each. Gently pat and stretch the wide end of each triangle to make it a bit wider. Spoon about 1⁄2 tablespoon of filling on wide end of each triangle. Roll from widest part of triangle, pinching sides slightly, toward tip, enclosing filling; curve slightly to create a crescent shape. Place on prepared baking sheets, about 1 inch apart.
- Lightly brush beaten egg over surface of each crescent. Bake in preheated oven until golden brown, about 12 minutes, rotating pans halfway through bake time.
SPINACH-ARTICHOKE BITES RECIPE | MYRECIPES
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4/5 (2)Total Time 1 hrServings 30Calories 91 per serving
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add chopped spinach and artichokes, and sauté 5 minutes.
- Place cream cheese, avocado, salt, and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add Gruyère cheese, 1 ounce Parmesan cheese, and spinach mixture, stirring well to combine. Spoon about 2 heaping teaspoons spinach mixture into each phyllo shell. Sprinkle evenly with remaining 1 ounce Parmesan cheese.
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