SusanBP0129
- 1,699
Looking for Spinach Artichoke Ring Recipe
- Thread starter SusanBP0129
- Start date
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Discussion Overview
The thread centers around a request for a Spinach Artichoke Ring recipe, with participants sharing their experiences and variations regarding the use of artichokes in the recipe.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant shares a detailed recipe for Spinach Artichoke filling, including ingredients and preparation steps.
- Another participant inquires about the use of marinated artichokes instead of canned ones.
- One participant mentions that using marinated artichokes does not significantly change the taste but requires longer draining.
- Another participant recounts a negative experience with marinated artichokes, noting issues with oiliness and a strong odor, preferring canned artichokes for convenience and perceived health benefits.
- Several participants express gratitude for the shared recipe and experiences.
Areas of Agreement / Disagreement
Views differ regarding the use of marinated versus canned artichokes, with some participants sharing positive experiences and others cautioning against the use of marinated artichokes due to personal experiences.
Contextual Notes
Participants are sharing personal experiences and preferences related to a specific recipe, with no claims about health or safety implications of the ingredients used.
Who May Find This Useful
Consultants looking for recipe variations and personal experiences related to the Spinach Artichoke Ring may find this discussion helpful.
kat29
- 385
Here you go.
SPINACH & ARTICHOKE FILLING
(All the Best; P. 81)
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 package (10 ounces) frozen chopped spinach. thawed and well drained
1 cup (4 ounces) shredded mozzarella cheese
1 package (4 ounces) crumbled feta cheese
½ cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
¼ teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1. Preheat oven to 3 75° F. In Classic Batter Bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper; mix well.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with grated Parmesan cheese. Bake 25-30 minutes or until golden brown.
Yield: 8 servings
Nutrients per serving: Calories 400, Total Fat 26 g, Saturated Fat 8g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 13 g, Sodium 810 mg, Fiber 3 g
Diabetic exchanges per serving: 1 meat, 2 starch, 4 fat (2 carb)
SPINACH & ARTICHOKE FILLING
(All the Best; P. 81)
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 package (10 ounces) frozen chopped spinach. thawed and well drained
1 cup (4 ounces) shredded mozzarella cheese
1 package (4 ounces) crumbled feta cheese
½ cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
¼ teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1. Preheat oven to 3 75° F. In Classic Batter Bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper; mix well.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with grated Parmesan cheese. Bake 25-30 minutes or until golden brown.
Yield: 8 servings
Nutrients per serving: Calories 400, Total Fat 26 g, Saturated Fat 8g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 13 g, Sodium 810 mg, Fiber 3 g
Diabetic exchanges per serving: 1 meat, 2 starch, 4 fat (2 carb)
SusanBP0129
- 1,699
ShanaSmith
Silver Member
- 1,313
AJPratt
Silver Member
- 6,674
SusanBP0129 said:
OMG! BE CAREFUL!! The taste is really no different but I had a host buy me the marinated ones and everything, all of my tools, were oily and slippery and my car stunk the whole way home. If that doesn't bother you than, of course the recipe will be great, but I always want them in water because its easier for me. I officially tell hosts because I want the ones in water because its a little healthier than in the oil.
SusanBP0129
- 1,699
AJPratt
Silver Member
- 6,674
Frequently Asked Questions
What ingredients do I need for the Spinach Artichoke Ring recipe?
To make the Spinach Artichoke Ring, you will need the following ingredients: fresh spinach, artichoke hearts, cream cheese, sour cream, shredded mozzarella cheese, garlic, onion, and crescent roll dough. Optional ingredients include grated Parmesan cheese and spices like salt and pepper for added flavor.
How do I prepare the Spinach Artichoke Ring?
To prepare the Spinach Artichoke Ring, start by preheating your oven to 375°F (190°C). In a mixing bowl, combine the chopped spinach, drained artichoke hearts, cream cheese, sour cream, mozzarella cheese, minced garlic, and diced onion. Roll out the crescent dough into a circle on a baking sheet, spread the mixture in the center, and fold the dough over the filling to create a ring. Bake for about 25-30 minutes until golden brown.
Can I make the Spinach Artichoke Ring ahead of time?
Yes, you can prepare the Spinach Artichoke Ring ahead of time. Assemble the ring and cover it with plastic wrap or foil, then refrigerate it for up to 24 hours before baking. When you're ready to serve, simply remove it from the fridge and bake as directed, adding a few extra minutes to the baking time if needed.
What can I serve with the Spinach Artichoke Ring?
The Spinach Artichoke Ring pairs well with a variety of dips and sides. You can serve it with marinara sauce, ranch dressing, or a zesty aioli. It also goes great with a fresh salad or vegetable platter for a complete appetizer spread.
Is the Spinach Artichoke Ring suitable for vegetarians?
Yes, the Spinach Artichoke Ring is suitable for vegetarians as it contains no meat. However, always check the labels of your ingredients, especially the crescent roll dough, to ensure they meet your dietary preferences.
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