Baked Spinach Dip

Baked Spinach Dip

Spinach Dip

Easy and Delicious!

Need a quick and easy dip for game day? Here’s a really good dip you can throw together, your guests will love it!
My family loves this Baked Spinach Dip.  Served warm with plain pita chips, it’s awesome!

The crunchy panko topping gives this dip that extra texture that regular spinach dip is missing.

Not only is this delicious, it’s very easy to make too!  You can make it a few hours ahead of time and pop it in the oven just before serving.  I don’t recommend saving leftovers, it gets very watery, but I don’t think this will be a problem.  It’s so good I doubt you’ll have leftovers.

It’s a pretty heavy dip so you want to use thicker or sturdier items to dip.  Pita chips work great as does crostini or slices of crusty baguette.  Tortilla and potato chips don’t fare so well, they tend to break while dipping.

Pre-heat oven to 350 degrees

Ingredients:

2 (10 oz.) packages frozen chopped spinach – thawed
1 package cream cheese softened and cut into cubes
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1/2 cup shredded parmesan cheese
1 cup sour cream

1/4 cup butter – melted
1/2 cup panko bread crumbs
Directions:

1.  Squeeze out as much water as you can from the thawed spinach.

2.  Place all ingredients in a bowl and mix very well.

3.  Place spinach mixture in an oven safe baking dish.

4.  Sprinkle panko over all.

5.  Bake for 20 – 30 minutes, until cheeses have melted and topping is browned.

6.  Serve warm with pita chips or whatever you want to dip.

If you want to add a bit of spice to this stir in 1 tbls. crushed red peppers to the spinach mixture.

The recipe calls for Panko which is an Asian style breadcrumbs.  If you can’t find Panko you can substitute plain breadcrumbs instead.

You can prep this ahead of time.  Store covered in the fridge and pop in the oven before serving,  this may add a few minutes to the baking time depending on how cold it is.

If you must store leftover do so in an airtight container, and be sure you use it the next day.  The longer it stays in the fridge the more watery it gets.

 

 

 

 

 

Baked Spinach Dip
Print Recipe
A baked version of everyone's favorite dip. The panko topping gives it that extra crunch missing in the regular version.
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Baked Spinach Dip
Print Recipe
A baked version of everyone's favorite dip. The panko topping gives it that extra crunch missing in the regular version.
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Squeeze out as much water as you can from the thawed spinach.
  2. Place all ingredients, except butter and panko, in a bowl and mix very well.
  3. Place spinach mixture in an oven safe baking dish.
  4. Stir panko in melted butter until it is crumbly.
  5. Sprinkle panko over the spinach mixture.
  6. Bake in 350 degree oven for 20 - 30 minutes, until cheeses have melted and topping is browned.
  7. Serve warm with pita chips or whatever you want to dip.
Recipe Notes

If you want to add a bit of spice to this stir in 1 tbls. crushed red peppers to the spinach mixture.

The recipe calls for Panko which is an Asian style breadcrumbs.  If you can't find Panko you can substitute plain breadcrumbs instead.

You can prep this ahead of time.  Store covered in the fridge and pop in the oven before serving,  this may add a few minutes to the baking time depending on how cold it is.

If you must store leftover do so in an airtight container, and be sure you use it the next day.  The longer it stays in the fridge the more watery it gets.

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Spinach & Artichoke Bites

Spinach & Artichoke Bites

Spinach bites

Photo by Savvy Nana

Spinach & Artichoke Bites was a new addition to last year’s Thanksgiving Menu.  My family loved them!  They will be making a repeat appearance this year.

These Spinach & Artichoke Bites are super easy to make and they freeze well so you can make them in advance for large parties.  Just pop them in the oven to re-heat before serving.

In this recipe I used refrigerated crescent dough that I pressed into mini muffin tins.  An easier way would be to use frozen filo cups.  You can buy them at your local grocery store.  You’ll find them in the frozen section next to the frozen pie crusts.   That’s what we did for my mom’s 80th. Birthday Party!

If you’re going to be using filo cups you can make the filling ahead of time and store in the fridge until you’re ready to fill the cups.  I don’t recommend freezing the filling as it will get too watery.

Makes 24

Ingredients:

1 can refrigerated crescent dough – any brand will do

1 box frozen chopped spinach – thawed

2 large pieces marinated artichoke hearts – chopped

4 oz. cream cheese – softened

1 cup sour cream

1 cup shredded mozzarella cheese

cooking spray

Directions:

Coat mini muffin tins with cooking spray.

Roll out 1 section of crescent dough on a lightly floured surface.  Pinch seams together to make one large rectangular piece.

Cut dough into 12 squares using a pizza cutter.  They don’t have to be neat and perfect.

Press a dough square into the muffin tin.  Arrange it so that it covers at least a bit of the sides.  Don’t let the dough overflow out of the cup.  It doesn’t need to look perfect, but you should pinch any holes closed.

Drain the spinach and squeeze all the liquid out.  You can use a clean dish towel to squeeze liquid out.  Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.

Place into mixing bowl.

Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach.  Mix very well.

Drop about a teaspoon of spinach mixture into the crescent dough shells.

Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.

Serve hot or cold.

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Bites
Instructions
Crescent Cups
  1. Coat mini muffin tins with cooking spray.
  2. Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
    dough
  3. Cut dough into 12 squares using a pizza cutter.
    dough
  4. They don't have to be neat and perfect.
    dough
  5. Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don't let the dough overflow out of the cup. It doesn't need to look perfect, but you should pinch any holes closed.
    dough cups
Filling
  1. Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out. Place into mixing bowl.
  2. Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
    Filling
  3. Drop about a teaspoon of spinach mixture into the crescent dough shells.
    Filled cup
  4. Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown. Serve hot or cold.
Recipe Notes

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

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Easy Baked Manicotti

Easy Baked Manicotti

Easy Baked Manicotti

As you know I make at least one or two meatless recipes a week at my house.  Last week I made Baked Manicotti.   It;s a spinach and cheese filled pasta tube.

 

It’s quite simple to make and can be made in advance.  I made mine in the morning then popped it in the fridge while I ran a few errands then threw in in the oven 20 minutes before dinnertime.

This dish is inexpensive, quick, and really yummy.  I served it with a tossed green salad and a slice of toasted garlic bread.

Ingredients:

1 box Manicotti pasta
1 lb. bag of frozen chopped spinach – thawed
2 tbls. garlic powder
1 can or jar of pasta sauce (24 oz.)
15 oz. Ricotta cheese
2 cups shredded Mozzarella cheese

Directions:

1.  Prepare Manicotti tubes as directed.  Drain and set aside.

2.  Squeeze as much water as you can from the thawed spinach and place in a mixing bowl.

3.  Add garlic powder and stir well.

4.  Add ricotta cheese and 1 cup mozzarella cheese.  Stir to evenly distribute.

5.  Add 1/4 of pasta sauce to spinach and cheese mixture.  Stir well.

Easy Baked Manicotti

6.  Divide spinach mixture equally between the pasta tubes and gently stuff each tube with the mixture.
There’s really no neat way to do this.  I tried using a small spoon, but it went too slowly or tore the pasta tube.  So far I’ve found the easiest, but not the neatest way to stuff the tubes is with bare fingers.
A bit messy, but it works!.

7.  Place stuffed pasta into an oven safe baking pan.

8.  Pour remaining pasta sauce over all.

9.  Sprinkle remaining mozzarella cheese over sauce.

10.  Bake in 350 degree oven for 20 minutes or until cheese melts.

If you are making it in advance, cover the pan with foil or plastic wrap and place it into the refrigerator until you’re ready to bake it.  Baking time will be a bit longer, another 10 minutes or so or until the filling is warm and the cheese melted.

Serve with salad and hot garlic bread, Bon Apetito!

Easy Baked Manicotti
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Easy Baked Manicotti
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Prepare Manicotti tubes as directed. Drain and set aside.
  2. Squeeze as much water as you can from the thawed spinach and place in a mixing bowl.
  3. Add garlic powder and stir well.
  4. Add ricotta cheese and 1 cup mozzarella cheese. Stir to evenly distribute.
  5. Add 1/4 of pasta sauce to spinach and cheese mixture. Stir well.
  6. Divide spinach mixture equally between the pasta tubes and gently stuff each tube with the mixture. There's really no neat way to do this. I tried using a small spoon, but it went too slowly or tore the pasta tube. So far I've found the easiest, but not the neatest way to stuff the tubes is with bare fingers. A bit messy, but it works!.
  7. Place stuffed pasta into an oven safe baking pan.
  8. Pour remaining pasta sauce over all.
  9. Sprinkle remaining mozzarella cheese over sauce.
  10. Bake in 350 degree oven for 20 minutes or until cheese melts.
  11. If you are making it in advance, cover the pan with foil or plastic wrap and place it into the refrigerator until you're ready to bake it. Baking time will be a bit longer, another 10 minutes or so or until the filling is warm and the cheese melted.
  12. Serve with salad and hot garlic bread, Bon Apetito!
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Stromboli – Chicken/Spinach/Broccoli

Stromboli – Chicken/Spinach/Broccoli

I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green!  This Chicken/Spinach/Broccoli Stromboli was a hit.  It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal.  It’s become a family favorite and I make it quite often.  Left overs can be heated up for a quick snack or lunch the next day.

Stromboli

Ingredients:

1 loaf Bridgeford Frozen White Bread Loaf

2 Boneless Skinless Chicken Breasts cubed

1/2 cup Italian Dressing

1 9oz. package frozen chopped spinach

1 10oz. package frozen broccoli with cheddar cheese sauce

1/2 cup shredded mozzarella cheese

Olive Oil

Garlic Powder

Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil.  Let thaw and rise, about 5 hours.

Marinate cubed chicken in Italian dressing.  I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.

Saute chicken in a small amount of olive oil until fully cooked

Add thawed and drained chopped spinach and stir until combined with chicken

Add thawed broccoli and stir until combined

Cook for another 5 minutes stirring constantly so cheese doesn’t burn

Place chicken mixture in large bowl

Add mozzarella cheese – stir well
Roll out dough on lightly floured surface.  Roll into a rectangle shape about 9″x13″ about 1/4″ – 1/2″ thick.

Move rolled dough onto an oiled baking sheet

Arrange chicken mixture down the center of the dough lengthwise

Fold short ends over the chicken mixture

Fold long sides over the short ends and the chicken mixture creating a log shape

Pinch seams together to seal

Spray or brush with olive oil on the top and sides

Sprinkle garlic salt over the top

Bake in 400 degree oven 20-25 minutes or until golden brown

Slice and serve warm with heated marinara sauce for dipping

Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Ingredients
Servings: People
Instructions
  1. Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
  2. Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
  3. Saute chicken in a small amount of olive oil until fully cooked
  4. Add thawed and drained chopped spinach and stir until combined with chicken
  5. Add thawed broccoli and stir until combined
  6. Cook for another 5 minutes stirring constantly so cheese doesn't burn
  7. Place chicken mixture in large bowl
  8. Add mozzarella cheese - stir well, set aside
  9. Roll out dough on lightly floured surface. Roll into a rectangle shape about 9"x13" about 1/4" - 1/2" thick.
  10. Move rolled dough onto an oiled baking sheet
  11. Arrange chicken mixture down the center of the dough lengthwise
  12. Fold short ends over the chicken mixture
  13. Fold long sides over the short ends and the chicken mixture creating a log shape
  14. Pinch seams together to seal
  15. Spray or brush with olive oil on the top and sides
  16. Sprinkle garlic salt over the top
  17. Bake in 400 degree oven 20-25 minutes or until golden brown
  18. Slice and serve warm with heated marinara sauce for dipping
Recipe Notes

For easier cleaning you can line baking sheet with parchment paper.

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Spinach & Cheese Stuffed Pasta Shells

Spinach & Cheese Stuffed Pasta Shells

Spinach & Cheese Stuffed Pasta Shells

Last week I decided to try out my spinach & cheese filling on Jumbo pasta shells.  It’s basically the same recipe I use for my Yummy Spinach & Cheese Pasta Rolls, but I used Ricotta Cheese instead of cottage cheese.

The stuffed shells go great with garlic bread or garlic knots.

 

 

 

 

 

Ingredients:

10 Jumbo Pasta Shells
10 oz. frozen chopped spinach – thawed
1 cup Ricotta Cheese
1 1/2 cups Mozzarella Cheese
1/4 cup shredded fresh Parmesan Cheese
1 tbls. garlic powder
1 tsp. crushed red peppers
1/2 bottle of Pasta Sauce any flavor

Directions:

Spinach & Cheese Stuffed Pasta Shells

Cook Pasta Shells according to the box directions.  Drain and place on clean surface.

Drain thawed spinach – squeeze as much as the water out

Add Ricotta Cheese, 1 cup Mozzarella Cheese, Parmesan Cheese, Garlic Powder and Crushed pepper to spinach.  Mix well.

Separate spinach mixture into 10 equal portions.

Spinach & Cheese Stuffed Pasta Shells

Carefully spoon each portion into each shell

Spinach & Cheese Stuffed Pasta Shells

Place stuffed shells into an oven proof baking dish

Spinach & Cheese Stuffed Pasta Shells

Pour Pasta Sauce over shells; sprinkle with remaining Mozzarella Cheese

Spinach & Cheese Stuffed Pasta Shells

Bake in 375 degree oven for 20-25 minutes or until cheese is melted.  Don’t over cook the shell edges will become hard.

Serve hot with garlic bread or garlic knots.

Spinach & Cheese Stuffed Pasta Shells
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 Servings 30 Minutes
Cook Time
25 Minutes
Spinach & Cheese Stuffed Pasta Shells
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 Servings 30 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Servings
Instructions
  1. Cook Pasta Shells according to the box directions. Drain and place on clean surface.
  2. Drain thawed spinach - squeeze as much as the water out
  3. Add Ricotta Cheese, 1 cup Mozzarella Cheese, Parmesan Cheese, Garlic Powder and Crushed pepper to spinach. Mix well.
  4. Separate spinach mixture into 10 equal portions.
  5. Carefully spoon each portion into each shell
  6. Place stuffed shells into an oven proof baking dish
  7. Pour Pasta Sauce over shells; sprinkle with remaining Mozzarella Cheese
  8. Bake in 375 degree oven for 20-25 minutes or until cheese is melted. Don't over cook the shell edges will become hard.
  9. Serve hot with garlic bread or garlic knots.
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