Best 14 Artichoke And Spinach Squares Recipes

SPINACH ARTICHOKE SQUARES

Steps:

• 1. Turn on the oven to 350 degrees. Use a non-stick cooking spray or olive oil to spray an 11 x 7-inch baking dish. Spread breadcrumbs to the bottom and sides of the baking dish. 2. Chop the artichoke hearts. 3. In a large bowl mix the artichoke hearts, spinach, scallions, garlic, and cheese. 4. Use a spoon to spread them into the baking dish, but make sure to be careful with the breadcrumbs. 5. Mix together in a blender or whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper and pour them into the baking dish. 6. Put them into the oven and bake for about 30-35 minutes or until set and lightly browned. Leave them aside to cool slightly and cut into small squares.

SPINACH - ARTICHOKE SQUARES

Steps:

• Preheat oven to 350 degrees. Spray an 11 x 7-inch or another similar-sized baking dish with cooking spray or lightly coat with oil. Lightly coat the bottom and sides of the baking dish with the breadcrumbs. Set aside.
• Coarsely chop the artichoke hearts.
• Combine the artichoke hearts, spinach, scallions, garlic and cheese in a bowl.
• Spoon evenly into the prepared baking dish being careful not to disturb the breadcrumbs.
• Whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper. Pour over spinach - artichoke mixture.
• Bake 30-35 minutes or until set and lightly browned. Cool slightly on a wire rack, Cut into small squares, arrange on a platter. Garnish if desired and serve.

SPINACH ARTICHOKE SQUARES RECIPE - (4/5)

Steps:

• In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 ounces fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 ounces cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

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.

BAKED ARTICHOKE SQUARES

Steps:

• Heat 3 tbs oil in medium skillet over medium-high heat.
• Add mushrooms,celery and garlic and sautee till celery is tender.
• Remove from heat, stir in artichoke hearts, onion, marjoram, oregano and ground red pepper Add cheeses and eggs, mix well and set aside.
• Combine flour and salt in a medium bowl.
• Combine 1/2 cup vegetable oil and the milk in a small bowl.
• Add to flour mixture, stir until mixture forms a ball.
• Press dough in bottom and 1 1/2 inches up sides of 13x9x2 inch pan.
• Bake in preheated 350 degree oven for 10 minutes.
• Spread artichoke mixture on baked crust.
• Continue baking about 20 minutes more or until center is set.
• Cool slightly, cut into 24 squares.
• Serve warm.

CHEESY ARTICHOKE SQUARES

Steps:

• Preheat oven to 350°.
• Drain juice from one jar of artichokes into frying pan.
• Sauté onion and garlic in the artichoke juice, simmer and cool.
• Chop artichokes and mix with the cooled onions and garlic.
• Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
• Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
• Bake in a 350° oven for 40 minutes.
• Let cool 5 minutes; cut and enjoy.

ARTICHOKE & SPINACH SQUARES

Steps:

• Combine rolls and roll into an 11 x 16-inch rectangle. Place in a sprayed 10 x 15-inch jelly roll pan. Pre bake crust at 350°F for 10-15 minutes or until light golden brown. Let cool slightly. Combine artichokes, spinach, 3/4 cup Parmesan cheese, mayonnaise, sour cream, garlic and basil and mix well. Spread mixture evenly over pre baked crust. Sprinkle with 1/4 cup Parmesan cheese. Bake at 350°F for 15-20 minutes. Serve warm.

SPINACH AND ARTICHOKE CASSEROLE

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.

MOM'S SPINACH CHEESE SQUARES

Steps:

• Preheat oven to 350°F. Place melted butter in 13 x 9-inch baking dish; set aside.
• In large bowl, beat eggs, stir in milk. Stir in flour and baking powder until well blended. Stir in cheese, spinach and onion. Spoon egg mixture into baking dish.
• Bake 35 minutes or until center is set. Cool 30 minutes; cut into 6 rows by 4 rows. Serve immediately.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

SPINACH SQUARES

Steps:

• Brush the bottom and sides of a 13x9-in. baking dish with 1 tablespoon butter; set aside. In a large bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter. Stir in the spinach, cheeses and onion. Spread in prepared pan. , Bake, uncovered, at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges are lightly browned. Cut into squares. Garnish with pimientos if desired.

ARTICHOKE SPINACH CASSEROLE

Steps:

• In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

SPINACH AND ARTICHOKE WRAP

Steps:

• Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
• Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

ARTICHOKE AND SPINACH SQUARES

Steps:

• Combine rolls and roll into an 11x16-inch rectangle. Place in a sprayed 10x15-inch jelly roll pan. Pre bake crust at 350°F 10-15 minutes or until light golden brown. Let cool slightly. Combine artichokes, spinach, 3/4 cup Parmesan cheese, mayonnaise, sour cream, garlic and basil and mix well. Spread mixture evenly over pre baked crust. Sprinkle with 1/4 cup Parmesan cheese. Bake at 350°F 15-20 minutes. Serve warm.