Baked Artichoke Spinach and Cheese Appetizers

Saturday, June 2, 2012

1 recipe artichoke and spinach dip (put in the freezer until partially frozen just a few hours)
1 cup flour
1 or 2 eggs beaten
2 tablespoons water

Panko preferred or regular Italian flavored breadcrumbs
cooking spray

In three separate bowls add flour in one (about 1 cup), in another bowl, 1 beaten egg with 2 tablespoons of water in it and the last plate or bowl pour in about 2 cups of bread crumbs for easy rolling.  Roll the artichoke dip into walnut size balls, or use a melon ball scooper, then dip into flour, then egg, then breadcrumbs.  Set on a piece of wax paper until all are molded.  On a parchment paper-lined cookie sheet, spray with oil or use a light coating of olive oil to coat the paper. Place the artichoke balls on the sheet.  Bake at 400-degree hot oven until browned. These do not need to be flipped over. Enjoy with some dipping sauce ...  light lower fat Alfredo sauce (see recipe below) goes fabulous with these!

Artichoke Spinach Dip Recipe

( omit the last part of this recipe for the baking instructions and shredded cheese for the top. Just refrigerate after all ingredients are blended overnight.)

1 (14-ounce) can artichoke hearts, drained and put through food processor will just a little chunky

1 (10-ounce) package frozen chopped spinach, thawed and drained and squeezed out dry

1 1/4 cups finely shredded or grated Parmesan cheese

1 1/4 cups shredded 5 blend Italian shredded cheese

4 ounces cream cheese, softened

2/3 cup sour cream

1/3 cup mayonnaise

2 garlic cloves, finely minced

1/2 cup shredded Fontina cheese for the top

cayenne pepper to taste (optional)

bread crumbs or cracker crumb (optional)

Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

Combine the artichokes, spinach, cheeses, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

Spoon the artichoke mixture into an ovenproof bowl (sprinkle with bread crumbs or cracker crumbs) that you can bake this in. Bake at 350 topped with Fontina for thirty minutes until bubbly. Serve warm with tortilla or pita chips, crackers or vegetables.

Low Fat Alfredo Sauce:

1 tablespoon butter

1/4 cup flour

1 teaspoon salt

pinch nutmeg

3/4 cup grated Romano and Parmesan blended cheeses

3 cups 1 % low-fat milk

1/2 teaspoon white pepper

Melt butter in a saucepan over medium heat. Add flour; cook, stirring, 1 minute. Whisk in milk, salt, pepper, and nutmeg. Bring to a boil, whisking; reduce heat and simmer, stirring occasionally, for 5 minutes. Shut off heat and stir in the cheese.


  1. Oh wow. These look like the perfect cocktail bite.

  2. Oh wow - these would last five minutes here. We all go wild for the dip - not it's an appetizer! With a dip!

  3. Wow! These would be such a hit at my next get together! I’m always looking for a good appetizer!

  4. Oh my goodness these are some insanely delicious appetizers. I would devour those even right now for breakfast. I'm loving that they're baked instead of fried. Lovely job Claudia, thanks for sharing, enjoy your weekend!

  5. I'm all for your fabulous appetizer, and the amazing dip...I'll take all that you have on the plate, and please pass the yummy sweet potato kabobs, too!
    Thanks for sharing, my dear friend!

  6. Don't know why these didn't turn up in my reader, but found them in a search for quick appetizer and they look terrific!

  7. This is so simple, but it sounds SO GOOD. I would easily eat a hundred of them and not bat an eyelash!

  8. Oh Cluadia I have to make this for the hubby. He is a big dip fan and I know he would just love these!

  9. Hubby is going to love these Claudia! He is a big dip fan and we both adore artichokes.

    Thanks for sharing yet another fabulous recipe.

  10. Dear Claudia, Looks like a great appetizer for any occasion. I just love this dip.

  11. Mmm...I'd love to have those little baked puffs with a nice cocktail!

  12. I love that they're bite size. What a great idea.


Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia