Spinach Artichoke Dip Onion Rings
Ingredients:
1 clove garlic, minced
5 oz fresh spinach
16 oz cream cheese
14 oz artichoke heart
1 cup shredded mozzarella cheese
1 white onion
1 cup flour
5 eggs, beaten
3 cups panko breadcrumb
oil, for frying
salt, to taste
pepper, to taste
Instructions:
- 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.
Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flake
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- Stir in the spinach and artichokes.
- Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
- Season with salt and pepper. Remove from heat and set aside.
- Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
- Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
- Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
- Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
- Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
- Bake for 15-20 minutes.
Ingredients:
2 tablespoons olive oil
5 oz spinach
1 cup artichoke heart, drained
16 oz cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups penne pasta, cooked
Instructions:
- Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
- Add cream cheese until melted, stirring until there are no lumps.
- Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
- Add pasta and mix until pasta is evenly coated.
Ingredients:
2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 450°F (230°C).
- In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until milk is boiling.
- Add the macaroni, cooking until the milk coats the macaroni like a glaze.
- Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for 7 minutes, until cheese is bubbly and golden brown.
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