Italian SpinachArtichoke Crostini TeaTime Magazine

Italian SpinachArtichoke Crostini Recipe Spinach artichoke

How to Make Spinach and Artichoke Crostini. Preheat the oven broiler to high, and arrange a rack in the middle of the oven. Chop the artichoke hearts. Add all of the ingredients to a medium bowl and stir well until combined. Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper lined baking sheet.

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Step 3: Make the dip. Add the cream cheese, mayonnaise, and garlic powder to a medium bowl. Add the artichoke hearts, parmesan cheese, mozzarella cheese, and drained spinach to the bowl and stir well until combined. Slice the baguette bread into ½ inch slices at an angle, and place on a parchment paper lined baking sheet .

Spinach Artichoke Dip with Six Cheeses Striped Spatula

These Spinach-Artichoke Crostini are topped with a rich and creamy spread that is easy to assemble for a holiday appetizer!

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Directions. Let's start by squeezing all the liquid from the tinned artichoke hearts and chopping them roughly. Next, place spinach in a colander and pour some freshly boiled water over it. Leave it to cool for few minutes and again, squeeze all the liquid, chop and add to the artichokes. Now add the soured cream, mayo and mix well.

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Arrange bread slices on a baking sheet. Brush bread with ¼ cup olive oil. Toast until golden brown, about 5 minutes. Set aside. Add oil to a medium saute pan over medium heat. Add onions and artichokes, cook for about 5 minutes or until the onions soften. Add garlic, red pepper flakes, and cook for one minute.

Spinach Artichoke Crostini with Smoked Salmon Pinch me, I'm eating

1 6-ounce bag fresh baby spinach. 1 14-ounce can artichoke hearts (packed in water, drained) 1 11 ounce baguette. 1/2 cup light cream cheese (softened) 1 1 1/2 ounce piece of Parmigiano Reggiano (grated with a box grater or or 1/3 cup pre-shredded) Pinch red pepper flakes (optional) Olive oil spray. Kosher salt (and fresh pepper to taste)

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How to Make Spinach Artichoke Crostini. Spinach: Sauté the shallots and garlic over medium heat in a large skillet, and season them with salt and pepper. Then add the spinach a handful at a time and cook until it's just wilted. Cut the baguette and place on a baking sheet lined with parchment paper. Spray the tops lightly with olive oil.

Spinach Artichoke Crostini with Smoked Salmon Pinch me, I'm eating

In a large bowl or stand mixer, whisk together cream cheese, mayonnaise, and sour cream until smooth. Add in chopped spinach, artichoke hearts, parmesan, garlic, lemon zest, preserved lemon rind, and black pepper. Add 1-2 tbsp fresh lemon juice to taste and 1/8-1/4 tsp cayenne pepper to taste.

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How to Make Spinach Artichoke Crostini. Spinach: Sauté the shallots and garlic over medium heat in a large skillet, and season them with salt and pepper. Then add the spinach a handful at a time and cook until it's just wilted. Cut the baguette and place on a baking sheet lined with parchment paper. Spray the tops lightly with olive oil.

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Set spinach aside in a small bowl. To prepare the crostini: Assemble the sliced baguette pieces evenly onto a half sheet pan or baking sheet. Using a pastry brush, evenly brush each piece with a thin layer of olive oil, then sprinkle a little salt and pepper. Bake for 5 minutes, or until slightly toasted. (After you pull them out of the oven.

Chickpea and SpinachArtichoke Crostini from QuickFix Vegan by Robin

Let bread cool. Slice into thin slices; cut slices in half and place on a baking sheet. Continue baking until lightly browned, about 8-10 minutes. Prepare Artichoke & Spinach Warm Dip Mix according to package directions using cream cheese and Swiss cheese. Serve with bread crostinis. Makes 12 servings. Make Ahead: Prepare step 1 up to 1 day ahead.

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Preheat the oven to 350 degrees F. Arrange bread slices on a baking sheet. Brush bread with 1/4 cup olive oil. Toast until golden brown, about 5 minutes. Set aside. Add oil to a medium sauté pan over medium heat. Add onions and artichokes, cook for about 5 minutes or until the onions soften. Add garlic, red pepper flakes, and cook for one minute.

Spinach and Artichoke Dip Garlic Crostini simply delicious.

Preheat oven to 400°. Place spinach in a colander, and rinse with water. Shake off excess water. Heat a medium nonstick sauté pan over high heat. Add spinach to pan, and cook just until wilted, approximately 1 minute, tossing constantly. Remove spinach to a small bowl, and let cool. Press out liquid, and finely chop.

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Remove the bread from the oven and set aside. 2. In a medium bowl, combine white beans, artichokes, spinach, basil, garlic, lemon juice, and feta cheese. Stir gently. Season with salt and pepper, to taste. 3. Spoon spinach and artichoke mixture onto the toasted baguette slices. Serve immediately.

Classic Knorr Spinach Dip Recipe The Kitchen Magpie

Watch how to make this recipe. Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins.

Spinach Artichoke Crostini with Smoked Salmon Pinch me, I'm eating

Instructions. Preheat the oven broiler to high, and arrange a rack in the middle of the oven. Chop the artichoke hearts. Add all of the ingredients to a medium bowl and stir well until combined. Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper lined baking sheet.