Spinach Dip Puff Bites appetizer recipe spinach eatwell101

Spinach Dip Puff Bites appetizer recipe spinach eatwell101

1. In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper. 2. Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in plastic.

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Step 2 | Roll out Puff Pastry. Place the puff pastry on a piece of parchment paper and using a rolling pin, lightly press out the folds. Next, spread the spinach artichoke dip mixture evenly all over the puff pastry sheet. Beginning at one end, roll the sheet up into a cylinder. Slice the cylinder into ¼ inch sized rolls.

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Add chopped onion, minced garlic, and chili flakes, cooking until the mixture is softened, about 3 to 4 minutes. Transfer to a mixing bowl and cool (PHOTO 1). Add thawed and squeezed frozen chopped spinach, and roughly chopped canned, drained artichoke hearts (PHOTO 2). Next, add the cheeses and seasonings (PHOTO 3).

Easy Spinach Dip In Bread Bowl Recipe

For Dip Version: Preheat the oven to 375°F. Mix together first 13 (dip) ingredients. Grease shallow baking dish (9" pie plate/tart size works well) Spread mixture in prepared dish. Sprinkle with additional Parmesan and/or mozzarella cheese if desired. Bake for 30 minutes or until hot and bubbly around edges.

The Easiest Classic Spinach Dip Recipe Slice of Jess

Deselect All. 4 tablespoons (1/2 stick) unsalted butter. 2 cups chopped onions (2 onions) 1 tablespoon chopped garlic (3 cloves) 2 (10-ounce) boxes frozen chopped spinach, defrosted

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Preheat the oven to 400-degrees F and grease a 12-cup muffin pan with butter or cooking spray and set aside. Combine the cream cheese and sour cream in the bowl of an electric mixer fitted with a paddle attachment. Beat the mixture until creamy, then add 1 egg (reserve 1 egg for later) and beat.

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Roughly chop the fresh spinach. On medium heat, add olive oil to a large pan followed by the roughly chopped spinach. Let this cook down for 2 minutes. Then add directly into the large bowl with the other ingredients. Mix together. Taste and add salt and pepper if needed. Set aside for now.

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Reheating the leftovers makes them nice and crispy. In the oven: Preheat your oven to 375℉. Place the pastry on a parchment-lined baking sheet. Heat until warmed through, about 10 minutes. In the toaster oven: reheat on a low toast setting or set the toaster to 350℉. Heat until warmed through.

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Before baking, brush the tops with more egg wash, and place the spinach puff pastry into the fridge to chill for about 15- 20 minutes. While the bites chills, preheat your oven to 400°. Then, bake the puffs for 20-22 minutes, until golden-brown, crispy and puffy. Serve warm with warm tomato-caramelized onion chutney for dipping.

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Fill each cup with 2 Tablespoons of the creamed spinach mixture. Top with remaining chopped bacon. In a small bowl, mix egg and water to create an egg wash. Brush the remaining egg wash over the top of the puff pastry, then add to the oven. Bake 15-18 minutes or until golden brown on top. Serve, and enjoy!

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Spray tops and place in oven. Bake for 18 minutes, or until golden brown. When done, remove from oven and set on a cooling rack. After 5 minutes, remove top. In a mixing bowl, mix together cream cheese, spinach, artichokes, swiss cheese, and parmesan cheese. Stir well until well combined and then add seasonings.

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Instructions. To start your spinach dip puff bites preheat your oven to 400° F. Roll out the puff pastry sheet until it's around ¼ inch thick and cut it into 12 equal sized rectangles with the pizza cutter or a knife. Spray each cup of your muffin tin with a non stick cooking spray.

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To Make Spinach Artichoke Roll Ups. Step 1. To Make Spinach Dip Roll Up, place second puff pastry sheet on a baking sheet lined with greased parchment paper. Step 2. Evenly spread spinach dip mixture over the dough. Step 3. Then roll it up and cut into 1/2 inch rolls. Step 4.

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Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side. Roll up sheet tightly. Wrap in plastic wrap. Repeat with second puff pastry sheet. Place in freezer for 20-30 minutes.

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Cut each puff pastry sheet into 6 squares OR use a large circle or oval cookie cutter to make a total of 12 pieces. Score around the edge of the puff pastry with a butter knife (use a knife to score ½ inch from the edge, making in indent without cutting all the way through). Place all the scored puff pastry pieces on baking sheets lined with.

Stovetop SpinachArtichoke Dip in a Bread Bowl

Step 2 In a large bowl, stir together cream cheese and 1 egg. Stir in garlic-onion mixture, spinach, feta, dill, and lemon zest and season with salt and pepper. Step 3 Grease 9 cups of a muffin.