Spinach Artichoke Wonton Bites Emily Bites
Instructions. Preheat the oven to 375F. Add the spinach, artichoke hearts, Swiss cheese, and cream cheese to a blender. Pulse until the mixture is creamy and smooth. Unroll the crescent rolls from one can and slice them in half to make each triangle into two triangles.
Eat Drink & Be Mary Spinach & Artichoke Bites
8 ounces finely chopped fresh spinach. 12 ounces frozen artichoke hearts, thawed and coarsely chopped. 6 ounces 1/3-less-fat cream cheese. 1 peeled ripe avocado. ¼ teaspoon kosher salt. ¼ teaspoon freshly ground black pepper. 4 ounces cave-aged Gruyère cheese, grated (about 1 cup) 2 ounces Parmesan cheese, finely grated (about 1/2 cup), divided.
Spinach Artichoke Bites Puff Pastry Cups
Roughly chop the fresh spinach. On medium heat, add olive oil to a large pan followed by the roughly chopped spinach. Let this cook down for 2 minutes. Then add directly into the large bowl with the other ingredients. Mix together. Taste and add salt and pepper if needed. Set aside for now.
Spinach Artichoke Bites Page 2 of 2 Cakescottage
Preheat oven to 375. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle.
Spinach and Artichoke Bites Appetizer, Side Dish or Dinner...You Choose!
Roll out the crescent dough on a lightly floured surface, smoothing the seams. Cut out 24 squares in the dough. Place one square of dough into each muffin tin. Stir together all ingredients in a small bowl. Spoon the mixture into each muffin tin. Bake until puffed and golden, about 15 minutes. Keyword appetizers, easy.
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SpinachandArtichoke Bites Recipe
1. Preheat your oven. Turn your oven on to 375 degrees and spray a mini muffin pan with cooking spray. 2. Make your dip. Mix your cream cheese, Greek yogurt, sour cream, chopped spinach, artichokes, parmesan, mozzarella, garlic, salt and red pepper flakes together. 3.
Eclectic Recipes Spinach Artichoke Bites Eclectic Recipes
Place a spoonful of the spinach artichoke dip into the center of each dough-lined muffin cup. Each one should hold a little less than 1 tablespoon of the dip. Bake for 12-15 minutes or until the dough is golden brown and the dip is hot. Immediately remove the bites from the muffin tin. Serve warm.
Spinach and Artichoke Bites
In a large mixing bowl, stir together the Neufchâtel cheese, drained spinach, and sour cream. Once combined, add in the chopped artichokes and salt and pepper, to taste. Bring the prepared puff pastry out of the freezer and scoop the spinach mixture into the pastry cups, dividing it equally between all 12.
Eat Drink & Be Mary Spinach & Artichoke Bites
Preheat oven to 350 F. In a medium bowl, mix together the cream cheese, parmesan cheese, sour cream, mozzarella cheese, frozen spinach, artichoke hearts, salt and pepper. Stir until everything is completely mixed together. Spoon a heaping tablespoon-full of the mixture into each frozen phyllo dough shell. Place each filled shell on a baking.
Spinach Artichoke Dip Bites The Gunny Sack
Add breadcrumbs, parmesan, salt, pepper, cheese, and eggs. Stir to combine. Mix in artichokes and spinach and stir well. Pour mixture into a greased 9 inch casserole dish. Bake 25-30 minutes or until cooked through. Use a toothpick or knife to test the middle. Remove and serve immediately or at room temperature.
Treats & Trinkets Spinach and Artichoke Bites
Air Fryer - Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 2-3 minutes, or until warmed through. Oven - Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 4-5 minutes, or until warmed through. Microwave - microwave for 30 seconds.
Spinach and Artichoke Bites Go Food! Gordon Food Service Store
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.
Spinach & Artichoke Dip Bites Gluten Free with L.B.
Add the softened cream cheese, mayonnaise, sour cream, garlic, salt, and pepper to a medium bowl and mix until well combined. Next, add the spinach, chopped artichoke hearts, and shredded parmesan cheese. Mix well. Arrange the phyllo shells onto a baking sheet. Gently add some of the spinach mixture to each phyllo cup.
Treats & Trinkets Spinach and Artichoke Bites
Preheat Oven to 400°F. Make the spinach and artichoke dip by adding all of the ingredients, except for the puff pastry, in to a bowl and combine. It is best that you use cream cheese at room temperature so that it is easier to mix. Set the dip aside as you work on your puff pastry. Roll out the puff pastry slightly.
Mini Muffin Spinach and Artichoke Bites Rachael Ray Artichoke bites
Place each one into the bottom of the muffin tin. In a large mixing bowl, combined all of the ingredients. Mix together until well combined. Place about 1 tablespoon of the mixture into each of the crescents. Place in oven and bake for 15-18 minutes or until the crescents have turned golden brown and the cheese has melted.
Spinach and Artichoke Bites
Instructions. Cook the creamed spinach using the package directions. Add the chopped artichokes, cream cheese, mozzarella, ⅛ cup parmesan cheese, salt, garlic powder, oregano, and crushed red pepper (if using). Then add the hot creamed spinach and stir well until the cheeses melt and everything is combined.
