Spinach And Artichoke 4 Ways

1. Spinach Artichoke Pull-apart Bread-bowl

Ingredients
for 6 servings

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flake
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

Preparation

1. Preheat oven to 375°F (190°C).
2. In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
3. Stir in the spinach and artichokes.
4. Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
5. Season with salt and pepper. Remove from heat and set aside.
6. Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
7. Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
8. Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
9. Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
10. Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
11. Bake for 15-20 minutes.
12. Enjoy!

2. Spinach Artichoke Mac & Cheese

Ingredients
for 3 servings

2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese

Preparation

1. Preheat oven to 450°F (230°C).
2. In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
3. Slowly add the milk, salt, and pepper. Stir until milk is boiling.
4. Add the macaroni, cooking until the milk coats the macaroni like a glaze.
5. Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
6. Sprinkle the remaining mozzarella on top.
7. Bake for 7 minutes, until cheese is bubbly and golden brown.
8. Enjoy!

3. Spinach Artichoke Dip Onion Rings

Ingredients
for 10 rings

1 clove garlic, minced
5 oz fresh spinach
16 oz cream cheese
14 oz artichoke heart
1 cup shredded mozzarella cheese
1 white onion
1 cup flour
5 eggs, beaten
3 cups panko breadcrumb
oil, for frying
salt, to taste
pepper, to taste

Preparation

1. In a skillet, heat a tablespoon of oil and saute garlic and spinach until spinach is wilted.
2. In a bowl, beat the cream cheese until smooth. Add cooked spinach, artichoke hearts, mozzarella, salt, and pepper.
3. Peel and slice the onion into ½ inch (1 cm) rings, and detach the rings from each other.
4. On a wax paper–lined tray, lay out onion rings and fill each with dip mixture. Place tray in freezer until solid (about one hour).
5. Preheat oil in a pot over medium heat to 350˚F (180˚C).
6. Place the flour, eggs, and breadcrumbs into three separate bowls.
7. Dip a ring into the flour, shaking off excess, then dip it into the egg, the bread crumbs, then back into the eggs, and one last time into the breadcrumbs.
8. Repeat with the remaining rings.
9. Fry the rings for 5-6 minutes, until deep golden brown.
10. Drain on a paper towel.
11. Enjoy!

4. Spinach Artichoke Penne

Ingredients
for 3 servings

2 tablespoons olive oil
5 oz spinach
1 cup artichoke heart, drained
16 oz cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups penne pasta, cooked

Preparation

1. Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
2. Add cream cheese until melted, stirring until there are no lumps.
3. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
4. Add pasta and mix until pasta is evenly coated.
5. Enjoy!