Spinach Artichoke Nachos Recipes

SPINACH-ARTICHOKE ROLLATINI

Steps:

• Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
• Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
• Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.
• Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
• Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.

AMAZING ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

JAMIES SPINACH ARTICHOKE DIP

Steps:

• Cream together mayonnaise and cream cheese.
• Stir in well drained spinach and artichokes.
• Fold in cheese.
• Bake for 20 minutes at 350°F.
• Serve with nachos.

SPINACH-ARTICHOKE RIGATONI

Steps:

• Preheat broiler. Prepare rigatoni and spinach according to package directions., Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired., Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet., Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.