Best Spinach Artichoke Scones Recipes

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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 ARTICHOKE CASSEROLE



Spinach Artichoke Casserole image

This is a variation of my usual spinach artichoke dip, with 3 boxes of spinach to make it a side dish. I made this for Thanksgiving and my family loved it. The basis of this recipe is Tiffany's dip on allrecipes. Reduce the spinach to one box to use as a dip.

Provided by JaneinRI

Categories     Spinach

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 (10 ounce) boxes frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
2 cloves garlic, peeled and minced (I used jarred)
1/2 teaspoon dried basil
1/4 teaspoon seasoning salt
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350.
  • Lightly grease a 2-qt casserole dish.
  • Drain thawed spinach- I wring it out in a cotton dish towel.
  • Mix all ingredients except mozzarella in a large mixing bowl.
  • Transfer mixture to baking dish, top with mozzarella.
  • Bake covered for 15 minutes, remove cover and bake an additional 10 minutes, until bubbly.

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

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

Provided by Juli9251

Categories     Cheese

Time 30m

Yield 4 1/2 cups, 15 serving(s)

Number Of Ingredients 7

2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained of excess liquid
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced

Steps:

  • Preheat oven to 375°F.
  • Mix together Parmesan cheese, spinach, and artichoke hearts.
  • Combine remaining ingredients and mix with spinach mixture.
  • Bake for 20-30 minutes.
  • Serve with crackers or toasted bread.

SPINACH ARTICHOKE PIE



Spinach Artichoke Pie image

Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

3 tablespoons vegetable oil, divided
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 large eggs, beaten
1/4 to 1/2 teaspoon garlic powder

Steps:

  • Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

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