Warm Spinach Artichoke Dip

Warm Spinach Artichoke Dip

1 cup frozen artichoke hearts, defrosted

1 10oz package frozen spinach, defrosted
2 cloves fresh garlic, minced
salt & pepper to taste
garlic powder
onion powder
1 brick cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1 1/2 cup italian cheese blend

Combine all the ingredients above and mix thoroughly.
Place in baking dish and bake for 20-23 minutes until warmed and bubbly OR place in mini crockpot to keep warm.
** I made this a day in advance and replenished my mini crockpot as needed.

Spinach & Artichoke Appetizer Wreath

Spinach & Artichoke Appetizer Wreath
recipe courtesy of Pampered Chef

2 (8 ounce) packages refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained & chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup diced bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheesePreheat oven to 375*F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.

Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3″ from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).

Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.

Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.

Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.

Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.

Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.

Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.

Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese. Bake 25-30 minutes or until golden brown.

Don’t Be a Dip…

I’m a snacker and love snack food & snack portions. One of my fave snacks are dips (preferably involving cheese) with something crunchy. However these days I’ve been trying healthier alternatives to our favorite foods without sacrificing flavor.

Rather than whipping up a spinach & artichoke dip to munch on for lunch, I decided to throw a little spin on it by using a healthier version of the dip to create a more substantial and healthier meal. So for lunch today, I made Spinach & Artichoke Chicken adapting this recipe for Spinach & Artichoke Dip. Rather than using as a traditional dip, I topped boneless, skinless chicken breasts with it and served it with a sauteed yellow squash, zucchini, mushrooms and tomato.

Here’s my recipe for Spinach & Artichoke Chicken:

1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces low fat cream cheese
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
4-6 boneless, skinless chicken breasts

Breadcrumb Topping:
1/4 panko breadcrumbs
1/4 cup grated parmesan

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and set aside.
Preheat oven to 350.
On a baking sheet, place chicken and season with salt & pepper to taste.
Top each chicken breast with the spinach & artichoke mixture.
Combine the ingredients for the breadcrumb topping and sprinkle over the spinach & artichoke mixture.
Bake in preheated oven for 20-25 minutes or until juices run clear.

Marinated Artichoke Salad

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Marinated Artichoke Salad
shared at the event by Ann
Original recipe here

12 artichoke hearts
1/4 cup shallots, chopped
1/2 cup olive oil
3 tablespoons sherry vinegar
2 teaspoons fresh thyme, chopped
2 teaspoons parsley, chopped
Salt and pepper to taste

Cook artichoke hearts in salted water. When tender, allow to cool.
Marinate with olive oil, sherry vinegar, chopped shallots, chopped thyme, chopped parsley, salt and black pepper.

Gruyere & Artichoke Dip

Here are the recipes for the appetizers I’m serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I’d post the recipes now before the kitchen chaos begins…

Spinach Alfredo Dip &
Gruyere Artichoke Dip
with Garlic Crostini

Gruyere & Artichoke Dip

1 block cream cheese
1/4 cup mayo
1 cup finely shredded gruyere cheese
2 cloves minced garlic
1 jar artichoke hearts, drained & chopped
salt, pepper, garlic powder & onion powder to taste

Combine all the above ingredients and place in a small serving dish.
Prior to serving, heat up until warmed.
You could also serve it in a “Lil Dipper” mini crockpot or oven proof baking dish.
If using a casserole dish, bake at 375 for 10-12 minutes or until bubbly.
If using a lil dipper crockpot, plug in and allow to warm at least 30 minutes before serving.

Garlic Crostini
ciabatta, french baguette or italian loaf
1/2 stick butter
2 cloves minced garlic
1/2 – 1 tablespoon chopped fresh italian parsley

Preheat oven to 400 degrees.
Cut bread on a bias across, about 1″ thick, into small serving slices.
Combine the butter, garlic and parsley to make a compound butter.
Spread butter on one side of bread.
Bake on a cookie sheet until slightly browned.
Serve with your fave dip or with cheeses.

Love through the Stomachs

Tonight was another dinner with family. It was pretty impromptu but still managed to whip up something quick and comforting. For dinner, I prepared…

angel hair bolognese
(my hearty sauce which I tend to make in large batches and freeze)a green salad with a homemade balsamic vinaigrettebaked spinach artichoke bruschetta

Here’s my recipe for the spinach artichoke bruschetta:

ciabatta bread, sliced thin
olive oil or cooking spray
1 cup frozen spinach
1 cup frozen artichoke hearts
2 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 cup grated asiago cheese
2 tablespoons mayonnaise
to taste: salt, pepper, onion powder

Brush both sides of each slice of bread with butter or cooking spray.
Place bread on baking sheet.
Preheat oven to 375 degrees.
Combine remaining ingredients to make topping.
Top each slice with spinach artichoke topping.
Bake slices in preheated oven for 10-15 minutes, or until lightly browned.

Real Food, Real Fast!

We were lazy tonight. Real lazy. So lazy that after the ice cream social event earlier in the day, we relaxed and bummed around until 9pm. Thats when we realized we needed some grub. So in an effort to continue the laziness into dinner, I whipped up a pasta dish in no time.Thankfully I had some bolognese sauce (which I always have on hand in the freezer) and dried pasta. After throwing in a jar of artichoke quarters to the cooked angel hair pasta and warmed up bolognese, we were in business. Top with a chiffonade of fresh basil leaves, and dinner was on the table. Oh, and we can’t forget the frozen artisan italian bread I dug out of the freezer and baked for a few minutes. We made a small oil plate of extra virgin olive oil, fresh cracked black pepper and a fresh press of our cousin’s wild garlic that she grew in her garden. Mangia!

Simple Supper

It was another night of something simple using a hodge podge of leftover ingredients that were yearning to be consumed. With some goat cheese, basil, pesto, marinara, I whipped up a pasta dish paired with chicken.

Here is my recipe for Pesto Marinara Pasta & Chicken:

2 chicken breasts, pounded
garlic powder, salt & black pepper
flour
olive oil

– Heat oil in pan
– Pound chicken breasts flat, to 1/2 inch thick
– Season chicken with spices
– Dredge chicken with flour
– Pan fry until golden brown; set aside.

1/2 cup pesto
1 3/4 cup marinara sauce
1 cup fresh artichoke hearts, quartered & steamed
1 tablespoon minced garlic
olive oil
1-2 oz goat cheese crumbled
3 fresh basil leaved, chopped
2 oz angel hair pasta, cooked

– Combine pesto & marinara sauce
– In pan, heat oil and garlic.
– Add pesto/marinara sauce.
– Add steamed artichokes.
– Add cooked pasta.
– Toss and heat thoroughly.
– Plate pasta and top with goat cheese & basil.
– Slice cooked chicken and serve with pasta.