Best Spinach Artichoke Cornbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

SPINACH CORNBREAD



Spinach Cornbread image

Make and share this Spinach Cornbread recipe from Food.com.

Provided by Seattle-Mike

Categories     Quick Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box Jiffy cornbread mix
1 (10 ounce) package frozen spinach (thaw and squeeze out juice)
4 eggs
6 ounces cottage cheese
1 onion (finely chopped)
1/4 cup melted margarine (I use 1/4)
1/2 teaspoon salt

Steps:

  • Mix all ingredients together.
  • Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
  • (I cook this in a greased 9" cast-iron skillet).
  • Bake at 375 deg F.
  • for 30-50 min, until a knife stuck into the center comes out cleanly.

SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.

Provided by MSLIB5

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
½ cup water
½ cup butter
1 (8 ounce) package cream cheese
1 (8 ounce) can sliced water chestnuts, drained
garlic powder, or to taste
1 (14 ounce) can artichoke hearts, drained and halved
½ cup bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
  • Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
  • Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
  • Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
  • Bake in preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g

Related Topics