Best Spinach Artichoke Bomb Recipes

SPINACH AND ARTICHOKE SKILLET BISCUIT BOMBS

Steps:

• Preheat oven to 350 degrees. Lightly spray a 10" cast iron pan with non-stick cooking spray.
• Open the packaged biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle - stretch the dough gently to about 5 inches in diameter.
• Place a heaping tablespoon of the dip into the center of the biscuit and fold over the dough. Pinch the dough together and form into a ball. Place each ball around the perimeter of your cast iron pan.
• Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining dip.
• In a small bowl, whisk together the olive oil, garlic, and parsley. Use a pastry brush to liberally brush the tops of each ball.
• Bake for 15-20 minutes, or until the balls are deep, golden brown.

SPINACH & ARTICHOKE BOMB

Steps:

• Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
• Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
• Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

SPINACH ARTICHOKE CALZONES

Steps:

• Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
• Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper.
• Preheat the oven to 400 degrees F.
• Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
• Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
• Serve the calzones with the warmed marinara sauce for dipping, and a salad.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.