Best Spinach And Artichoke Wreathpampered Chef Copycat Recipes

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SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)



Spinach and Artichoke Wreath(Pampered Chef Copycat) image

Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

Provided by Sharon123

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded feta cheese or 1/2 cup parmesan cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh coarse ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheese

Steps:

  • Preheat 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. Enjoy!.

PAMPERED CHEF SPINACH & ARTICHOKE DIP



Pampered Chef Spinach & Artichoke Dip image

Make and share this Pampered Chef Spinach & Artichoke Dip recipe from Food.com.

Provided by Kassy Gardner

Categories     Low Protein

Time 40m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

1 (16 ounce) jar marinated artichoke hearts
1 (9 -11 ounce) package frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove, pressed
red bell pepper, diced (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Coarsly chop artichokes and place in a small batter bowl.
  • Add spinach, mayonnaise, sour cream, garlic and cheese.
  • Mix well.
  • Spoon into baking dish.
  • Bake 20-25 minutes or until heated throughout.
  • Garnish with bell pepper if desired.
  • Serve with Tosidos or pita chips.

PAMPERED CHEF ARTICHOKE DIP



Pampered Chef Artichoke Dip image

This is a super popular recipe. Everyone I know enjoys it and it is really easy! Found on http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=9664

Provided by Maya Turnor

Categories     Other Appetizers

Time 35m

Number Of Ingredients 6

2 jar(s) marinated artichoke hearts, drained and chopped
10 oz frozen spinach, chopped, thawed and drained
1/2 c sour cream
1/2 c mayonnaise
3/4 c parmesan cheese
1 clove garlic

Steps:

  • 1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in Classic Batter Bowl. Add Parmesan cheese and garlic; mix well and spoon into Mini-Baker.
  • 2. Bake 20-25 minutes or until heated through. Serve with fresh vegetable dippers, if desired.

SPINACH-ARTICHOKE WREATH



Spinach-Artichoke Wreath image

Make and share this Spinach-Artichoke Wreath recipe from Food.com.

Provided by Food.com

Categories     Christmas

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
2 (8 ounce) packages crescent roll dough
1 large egg, lightly beaten
1/4 cup pesto sauce, for brushing
marinara sauce, for serving

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine artichoke hearts, spinach, mozzarella, parmesan, red bell pepper, mayonnaise, garlic, and black pepper. Mix well, and set aside.
  • Remove crescent roll dough from packages and separate into 16 triangles on a clean work surface. On a pizza stone or half sheet tray, arrange 8 triangles in a circle with the widest edges touching, about 3" from the edge of the pan (points will extend off the edge of the pizza stone or sheet tray). Matching up wide ends with those already in place, arrange remaining 8 triangles on pan pointing in the opposite direction (points will overlap in the center). Pinch dough triangles together at seams and press with fingertips to smooth.
  • Spoon filling evenly over seam of dough in a continuous circle. Beginning with the last triangle placed in the center of the 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 around filling to form a wreath. Tuck last end under first.
  • Brush top of wreath with egg wash and bake until bubbly and golden brown, 25-30 minutes. Brush surface of wreath with pesto and allow to rest at least 10 minutes before serving, with marinara sauce for dipping.

Nutrition Facts : Calories 292.6, Fat 9.6, SaturatedFat 4.1, Cholesterol 68.2, Sodium 509.6, Carbohydrate 38.3, Fiber 7.6, Sugar 3.8, Protein 14.5

CHICKEN, ARTICHOKE, AND SPINACH WREATH



Chicken, Artichoke, and Spinach Wreath image

If you love spinach and artichoke dip, you'll also love this dish! It has the same flavors, but adds chicken and flaky pastry to make an impressive party snack instead of a dip. Serve this to the crowd watching the big game, or to the girls at your next bridal shower, either way you're sure to get rave reviews.

Provided by IngridH

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

8 slices bacon
16 ounces boneless skinless chicken breasts
kosher salt
fresh ground black pepper
paprika
1 cup mayonnaise
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup chopped scallion
2 (14 ounce) cans artichokes
0.5 (10 ounce) box frozen spinach, thawed and drained very well
2 (8 ounce) packages crescent rolls
8 ounces Laughing Cow light swiss cheese (8 wedges)

Steps:

  • Preheat oven to 375°F.
  • In a large skillet, cook the bacon until crisp. Set aside on paper towels to drain grease.
  • Season chicken with salt, pepper, garlic powder, and paprika.
  • Grill or sauté chicken until just cooked through. Set aside to cool slightly.
  • While chicken cooks, mix mayo, basil, oregano, garlic powder, onion powder, a pinch of kosher salt, and a big pinch of ground black pepper in a large mixing bowl.
  • Add the chopped scallions to the bowl.
  • Chop cooked chicken into bite sized pieces. Add to the bowl.
  • Drain, rinse, and pat dry artichokes. Chop finely, and add to the bowl.
  • Thaw frozen spinach, rinse, and drain very well, squeezing out all excess water. Add to the bowl.
  • Crumble cooked bacon, and add to the bowl.
  • Mix well, until all of the ingredients are coated with the mayo mixture.
  • Taste, and add more salt or pepper if needed.
  • Open the rolls, and separate the dough into 16 triangles.
  • On a baking stone or greased baking sheet, arrange the triangles in a circle, with the large ends overlapping near the center of the sheet and the thin points facing away from the center (this should look like a sunburst with a hole in the middle when done). If the points hang over the edge of the sheet, that's okay.
  • Spread half of the chicken mixture evenly in a ring over the wide ends of the dough.
  • Open the cheese wedges and cut each triangle in half, making two smaller triangles.
  • Lay the cheese on top of the chicken mixture, arranging the triangles evenly around the circle.
  • Cover the cheese with the rest of the chicken mixture.
  • Pull the narrow points of the dough over the chicken mixture, pinching the dough together at the inside of the ring to seal (The chicken mixture will not be completely covered).
  • Bake at 375F for 20 minutes, or until dough is golden brown.
  • Remove from oven, and let rest for 5 minutes before cutting into wedges to serve.

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