Stones' Gourmet Pizza Creations Episode 25: Spinach and Artichoke Fondue
Again in a similar start to last week, we do a wine and cheese sauce with spinach and artichoke
Spinach and Artichoke Dip Recipe - Ultimate Appetizer
Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ARTICHOKE DIP INGREDIENTS:
►8 oz cream cheese reduced fat is ok
►16 oz light sour cream
►1 stick 8 tbsp unsalted butter
►1 1/2 cups shredded Parmesan cheese
►14 oz quartered artichoke hearts drained and coarsely chopped
►4 oz can diced jalapeños drained
►10 oz frozen spinach thawed and drained
►2-3 garlic cloves pressed
????PRINT THIS RECIPE:
ALWAYS IN MY KITCHEN(affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
#natashaskitchen #dip #appetizer
Meridian, ID 83680
USA
Amanda Freitag's Creamed Spinach | Food Network
Chef Amanda Freitag makes her favorite creamy side dish with a bechamel sauce and a touch of nutmeg!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Classic Creamed Spinach
RECIPE COURTESY OF AMANDA FREITAG
Level: Easy
Total: 35 min
Active: 25 min
Yield: Makes 8 cups, to serve 8 to 10
Ingredients
Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg
Directions
Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a blond color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.
Cook’s Note
Prep: Thoroughly wash the spinach. Peel and dice the onion. Peel and mince the garlic. Use whole nutmeg freshly grated with a Microplane when possible. Like many whole spices, nutmeg dies a pretty quick death when ground before it's needed. It's important to cook your roux, or you'll end up with a raw-flour taste in your spinach. This bechamel sauce is a classic French mother sauce, the basis for many sauces and dishes, including mac and cheese and fondue. The darker the roux, the more nutty and intense the flavor it will give a sauce. Here the roux doesn't need to be cooked further than a light, or blond, color. Serve with grilled steak, chicken or just about any grilled or roasted meat.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#AmandaFreitag #CreamedSpinach #FoodNetwork
Amanda Freitag's Creamed Spinach | Food Network
Homemade SPINACH ARTICHOKE CHEESE FONDUE - MELTING POT'S COPYCAT| Recipes.net
Level up your cheese fondue with this homemade spinach artichoke cheese fondue recipe! It's a thick fondue with three kinds of cheese incorporated with greens. This is definitely a great way to enjoy fondue rather than going to expensive restaurants.
???? Check the full recipe on how to make Copycat Melting Pot Spinach Artichoke Cheese Fondue here:
Ingredients:
1 cup vegetable broth
5 oz Butterkäse or Havarti cheese, grated
5 oz Fontina, Gruyere, or Emmental cheese, grated
3 oz fresh spinach
3 oz artichoke hearts, drained if using canned & chopped
3 tbsp all-purpose flour
1 tbsp garlic, chopped
2 tsp parmesan cheese, grated or powdered
1 tsp hot sauce
For Serving:
2 oz cold cuts
2 oz bread
2 oz mixed vegetables
⬇️ How to make Copycat Melting Pot Spinach Artichoke Cheese Fondue ⬇️
0:10 In a mixing bowl, toss both kinds of cheese with the flour to combine. Set aside.
0:30 Heat vegetable broth in a large saucepot.
0:33 When hot, add spinach, artichoke hearts, and garlic. Stir to combine, then bring mixture to a simmer.
0:48 Reduce heat to low. Add the coated cheese, whisking until dissolved in between.
0:59 Add Parmesan cheese and hot sauce next. Continue simmering until fondue has thickened, roughly 5 minutes.
1:14 Set aside at room temperature and allow the cheese to thicken slightly roughly 5 to 8 minutes. Note that the fondue will further thicken as it cools.
1:16 Pour into a serving vessel of your choice, preferably a fondue pot. Serve with bread, cold cuts, or vegetables.
???? For more recipes:
???? For more cheese recipes:
???? Follow us on Tiktok:
#copycatmeltingpotspinachartichokecheesefondue #spinachartichokecheesefondue #homemadespinachartichokecheesefondue #thickspinachartichokecheesefondue #cheesefondue
Learn How to Make Hillstone's Iconic Spinach Artichoke Dip | Get the Dish
Are you as obsessed with the spinach-artichoke dip at Hillstone as we are? Their warm and gooey appetizer is so crave-worthy, it was something we needed to figure out how to make ASAP. so we can eat it whenever we want. What are some of your favorite restaurant dishes? Let us know in the comments below and perhaps we might make them on future episodes!
Spinach-Artichoke Dip
Inspired by Hillstone
1 cup marinated artichokes, drained
2 cups frozen spinach, thawed and drained
1/2 tsp. garlic, minced
1/3 cup parmesan cheese, shredded
1/3 cup romano cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup heavy cream
To serve:
1 cup spinach-artichoke dip
1/4 cup salsa
1/4 cup sour cream
Tortilla chips
Preheat oven to 400ºF.
In a food processor, chop artichokes and spinach until diced. Add garlic, cheeses, sour cream, mayonnaise, and heavy cream and keep mixing until all incorporated. Spoon dip into an oven-safe dish and bake for 25-30 minutes or until the cheese is melted and the dip just starts to bubble.
Serve warm with salsa, sour cream, and tortilla chips.
Cook time: 45 minutes
Serves 2
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
Subscribe to POPSUGAR Food!
Check out the rest of our channel:
For more Brandi, follow her here:
Instagram:
Twitter:
Faceboook:
YouTube:
Spinach & Cream Cheese-Stuffed Mushrooms I Gameday Appetizer Recipes
Hi there! Thank for stopping by :) And be sure to come back by next week for another Football Friday / Gameday Appetizer!
Find the full recipe detailed here:
Follow us for more!
- Instagram / Facebook: @brightmomentco