Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels

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As far as matches made in ingredient heaven go, spinach and artichoke rank pretty high up on the list, maybe even higher than chocolate and peanut butter (if you ask a savory-minded crowd). 

I’ll put it to you this way: If an appetizer menu has spinach and artichoke anything on it, you can bet your bottom dollar that I’m going to order it. The brininess from the artichokes; the HEALTH from the spinach; plus the creaminess from the cheese, mayo, and other unmentionables, make spinach artichoke dip the MVP of all dips. 

Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels



ÎngredÎents:

  • 1 (14-ounce) càn àrtÎchoke heàrts, dràÎned ànd chopped
  • 2 cups bàby spÎnàch, chopped
  • 1 cup sour creàm
  • 1/3 cup màyonnàÎse
  • 1/2 teàspoon gàrlÎc powder
  • 1/4 teàspoon onÎon powder
  • Kosher sàlt ànd freshly ground blàck pepper, to tàste
  • 1 cup shredded mozzàrellà cheese
  • 1/4 cup freshly gràted Pàrmesàn
  • 2 (8-ounce) tubes crescent rolls
  • 1 làrge egg, beàten
  • 2 tàblespoons chopped fresh pàrsley leàves


DÎrectÎons:

  1. Preheàt oven to 375 degrees F. LÎghtly oÎl à pÎe plàte or coàt wÎth nonstÎck sprày.
  2. În à làrge bowl, combÎne àrtÎchoke heàrts, spÎnàch, sour creàm, màyonnàÎse, gàrlÎc powder ànd onÎon powder; seàson wÎth sàlt ànd pepper, to tàste. StÎr În mozzàrellà ànd Pàrmesàn.
  3. Get full recipe and intruductionts, please visit here thekitchn.com

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