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December 31, 2020
Kitchen Mangal
Kitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The Kitchn
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December 31, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 31, 2020Kitchen MangalSpend With PenniesNo commentsSpinach Artichoke Dip is one of those snacks that absolutely everyone loves. A cream cheese base is loaded with spinach, a bit of garlic, and of course marinated artichokes. Top it all off with more cheese and bake until golden and bubbly!
This recipe can be made well ahead of time, reheats beautifully, and tastes delicious!
Between this recipe and my almost famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every menu and at every party for good reason.
CHEESE Cream cheese, sour cream, and a touch of mayonnaise make up the base of this recipe. Use a hand mixer to make the dip extra smooth.
SPINACH Frozen chopped spinach is defrosted and sqeezed dry. You can substitute fresh spinach for the frozen.
ARTICHOKES Marinated artichokes (instead of canned) have more flavor. Canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil and have seasonings that flavor this dip. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil for flavor
MORE CHEESE I use a combination of mozzarella and gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.
While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too. Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.
Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.
To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.
This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!
If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!
This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.
If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!
December 31, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 31, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 31, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 31, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 31, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalSpend With PenniesNo commentsThese zucchini muffins come out moist and flavorful every time!
We love this recipe because it’s easy and of course the zucchini makes them extra moist.
We love these zucchini muffins just the way they are— but switching out ingredients makes these muffins super versatile!
DRY INGREDIENTS This recipe calls for all purpose flour and other ingredients typical in muffin recipes. Half of the all purpose flour can be substituted for whole wheat flour if dresired.
VEGGIES Similar to a quick bread, zucchini muffins can be switched up with shredded carrots instead of zucchini. Or use shredded pumpkin and add some cinnamon!
OTHER ADDITIONS Why not add some frozen blueberries? Zucchini muffins are a great low-sugar way to get healthy nutrition into hungry bellies. We are convinced this is one of our best recipes ever!
It’s not hard to whip up a batch of homemade zucchini muffins!
Baking with zucchini can be simple— we recommend squeezing out the excess moisture from grated zucchini by pressing it down in the colander or pressing it between layers of clean paper towels.
Did you love these Zucchini Muffins? Be sure to leave a rating and a comment below!
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December 30, 2020Kitchen MangalSpend With PenniesNo commentsStuffed artichokes are an elegant, mildly flavored vegetable! Artichokes are cooked and stuffed with a delicious cheesy bread crumb mixture.
Bake until golden and serve warm alongside your favorite entrees or as an appetizer.
We love stuffed artichokes because they’re fun and unique!
ARTICHOKES Fresh artichokes aren’t hard to find, almost every grocery store or market carries them in the produce section. Choose brightly-colored artichokes with tightly packed leaves.
BREADCRUMBS This recipe calls for Panko, but fresh homemade breadcrumbs are great too. To make homemade crumbs, remove crusts from bread and pulse a few times in a blender or food processor.
FLAVORING Use the fine side to grate fresh parmesan or feel free to use the pre-grated variety. Garlic powder and butter are favorites but feel free to mince up fresh garlic and sauté it briefly if preferred. We love fresh parsley in this recipe, basil is great too!
Many recipes call for stuffing a raw artichoke and simmering with the stuffing in the artichoke. We’ve made it both ways and prefer to cook the artichoke first and then stuff and bake it. This keeps the stuffing crispy.
METHOD 1: Cook the artichoke and then stuff it before baking. This method is delicious. We like this method because the bread crumbs are crisper and the filling has more flavor.
METHOD 2: Stuff a raw artichoke and simmer it in a little bit of water. This method cooks the artichoke and the stuffing together. We find this gives it a stronger artichoke flavor. The texture of the breadcrumbs is softer.
To cook in this method, prepare the filling as directed in the recipe below. Cut the artichoke and stuff with the filling. Place stuffed artichokes in a large pot/dutch oven and fill with about 1 1/2″ of water. Cover and simmer about 1 hour or until artichokes are tender (adding more water as needed). Broil 2-3 minutes to crisp crumbs before serving.
Regardless of which method you use, we like to serve the artichokes with lemon juice, aioli, or other dips.
PRO TIP: For an extra crispy topping, place cooked artichokes under the broiler so the topping gets really browned and bubbly.
Did you make these Stuffed Artichokes? Be sure to leave a comment and a rating below!
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
December 30, 2020Kitchen MangalKitchen Mangal, Kitchn | Inspiring cooks, nourishing homes, The KitchnNo comments
