How To make Artichoke Squares 2

Spinach Artichoke Baked Brie is so easy and perfect for a Holiday Appetizer ????

Enjoy ????

How To Make Spinach & Artichoke Grilled Cheese | Delish

Grilled cheese just got that much more amazing.

DIRECTIONS
1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add spinach and cook until wilted, 3 minutes more.

2. Add spinach to a medium bowl with artichoke hearts, gruyere, and cream cheese. Season with salt and pepper and stir until combined.

3. Add 1 tablespoon butter to skillet and let melt. Butter bread and add two slices to skillet, then top with spinach-artichoke mixture and remaining slices of bread.

4. Cook until nicely golden and cheese is melty, 2 to 3 minutes, then flip and cook 2 minutes more. Serve hot.

INGREDIENTS
1 tsp. extra-virgin olive oil
1 clove garlic, minced
2 c. baby spinach
1 15-oz. can artichoke hearts, drained and chopped
1 c. shredded Gruyere
4 oz. (1/2 block) cream cheese, softened
kosher salt
Freshly ground black pepper
2 tbsp. butter
4 slices bread

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Recipe Parmesan Artichoke Casserole

Recipe - Parmesan Artichoke Casserole
INGREDIENTS:
●2 (10 ounce) cans artichoke hearts in water, drained
●8 ounces grated Parmesan cheese
●2 teaspoons garlic powder
●1/2 cup mayonnaise
●2 tablespoons dried parsley
●1 pinch paprika

Artichoke Squares

14 oz jar of marinated artichokes
1 cup grated cheese
1/4 cup bread crumbs
2 tbsp oil
1/3 c diced onion
1/4 c chopped fresh parsley
4 eggs
Salt and pepper

Oven 325° 25 minutes

How to make Hot Spinach & Artichoke dip

1box frozen spinach
1/2 cup sour cream
squeezed dry
1package cream cheese room temp
3/4 cup mayo
1packet of Knorr Vegetable recipe mix
1-1/2 cup shredded mozzarella or any cheese desired
1jar Artichokes drained
God bless enjoy

Spinach & Artichoke Dip Square | Keto Daily

If you are in the mood for a Keto friendly spinach dip, then you will enjoy this recipe.

Ease of Preparation: Moderate

Prep Time: 10 Minutes

Cooking Time: 35 Minutes Fried

Total Time: 45 Minutes

Ingredients:

2 Tablespoons Salted Butter
2 Tablespoons Minced Garlic
6 Baby Portabella Mushrooms (optional)
10 Ounces Fresh Spinach
16 Ounces Cream Cheese
12 Ounces Marinated Artichoke Hearts
1/2 Cup Sour Cream
1 Teaspoon Dried Chives
2 Cups Mozzarella Cheese
1/4 Cup Parmesan & Romano Cheese




Instructions:

Heat up a large skillet to 300*F and melt the Salted Butter.
Add in the Minced Garlic and let it sizzle for a minute.

If you are using the optional Baby Portabella Mushrooms, add those now and sauté and stir for about 5 minutes before adding the Spinach.

Add the Spinach (If you are not using the mushrooms you can add the spinach right after you sizzle the Garlic for a minute.

Allow Spinach to wilt and stir occasionally (but do not cover it or you will make your recipe a little soggy.

Add in the Softened Cream Cheese, that is cut into 1″ squares to allow for easier melting.

Add the Marinate Artichoke Hearts (preferably cut up).
Stir the ingredients together until the Cream Cheese is almost completely melted into the mixture.

After the Cream Cheese is melted, add in the Sour Cream and the Chives.

Stir the mixture together until it is evenly melted and mixed.
Sprinkle in half of the Parmesan and Romano Cheese, and little more than half of the Mozzarella Cheese.

Stir this together well and allow to bubble over Medium Heat, while continuing to Stir.

When the mixture is looking cooked to your liking, sprinkle the remaining Parmesan and Romano Cheese as well as the remaining Mozzarella Cheese on top and place in the over on BROIL for about 3-5 minutes, or until the cheese on top is bubbly like Pizza.