Best Spinach Artichoke Bomb Recipes

Spinach & Artichoke Bomb image

Time 40m

Yield 8

Number Of Ingredients 13

10 oz. cream cheese, softened
1/2 c. finely chopped artichoke hearts
1/2 c. finely chopped spinach
1 1/4 c. shredded mozzarella
1 c. freshly grated Parmesan
1 Garlic clove, minced
1/2 tsp. red pepper flakes
kosher salt
Freshly ground black pepper
2 tbsp. butter, melted
1 tsp. parsley, minced
1/2 tsp. garlic powder
1 can crescent sheet dough

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 and Artichoke Skillet Biscuit Bombs image

Provided by Lord Byron's Kitchen

Time 30m

Number Of Ingredients 6

3 cups Lord Byron's Artichoke and Spinach Dip
1 package Pillsbury Country Style Biscuits, (10 count)
Non-stick cooking spray
2 tablespoons olive oil
2 cloves garlic, (finely minced)
2 tablespoons fresh parsley, (finely chopped)

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 image

Provided by Bonnie G 2

Categories High In...

Time 30m

Yield 1 Bomb, 8 serving(s)

Number Of Ingredients 13

10 ounces cream cheese, softened
1/2 cup finely chopped artichoke heart
1/2 cup finely chopped spinach
1 1/4 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1 garlic clove, minced
1/2 teaspoon red pepper flakes
kosher salt
fresh ground black pepper
2 tablespoons butter, melted
1 teaspoon parsley, minced
1/2 teaspoon garlic powder
8 ounces crescent rolls

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.

Nutrition Facts : Calories 348, Fat 24.4, SaturatedFat 13.6, Cholesterol 85.7, Sodium 578.6, Carbohydrate 18.8, Fiber 2.1, Sugar 2.8, Protein 13.9