Applebee's Hot Spinach and Artichoke Dip

Applebee's Hot Spinach and Artichoke Dip

Spinach and Artichoke Dip is one of the most ordered items in Applebee's restaurant. It is made of warm creamy spinach, melted Asiago, Romano & Parmesan cheeses and Artichoke hearts served with tortilla dips.

 Ingredients:

• 1 (10 oz.) box frozen chopped spinach, thawed
• 1 (14 oz.) can artichoke hearts, drained and roughly chopped
• 1 cup shredded Parmesan-Asiago-Romano cheese blend
• 1/2 cup shredded mozzarella cheese
• 10 oz. prepared Alfredo sauce
• 1 tsp minced garlic
• 4 oz. softened cream cheese

Directions:

Preheat oven to 350° F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the sauce for Applebee's Veggie Patch Pizza or as a dip for chips.

Pasta House Co. Special House Salad

St. Louis Missouri

Pasta House Co. Special House Salad

Ingredients:

1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 cup Artichoke Hearts (NOT marinated artichoke hearts)
1 cup sliced Red Onions
1 cup diced Pimentos (drained completely)
2/3 cup Olive Oil
1/3 cup REGINA wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup freshly grated parmigiano cheese

Procedure:

Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halfs and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY, or salad will turn red. Measure the onions and pimentos and add to lettuce.

Add Olive Oil, Vinegar, salt, pepper and toss. Then add parmigiano cheese. Toss until all is mixed completely and serve. Serves four.

Makes 1-2 Servings

Jeremy's on the Hill Artichoke and Potato Au Gratin

Jeremy's on the Hill

A California Bistro style restaurant, the best in Julian, California
providing fine and gourmet dining.

San Francisco trained Cordon Bleu chef Jeremy Manley was raised in Julian and has been preparing food since the tender age of 10. Yet, his talent at age 23 is far beyond his years. This impressive California style bistro offers impressive local and regional wines paired with the freshest of fish and Nebraska beef from Bisher’s Quality Meats.

Ingredients:

• 2 cups grated Parmesan cheese
• 3 cups grated Gruyere cheese
• 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
• Salt, pepper
• 2 cloves garlic, minced
• 6 cups drained marinated artichoke hearts
• 1 quart heavy cream, divided

Instructions:

1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
2. In a medium bowl, combine the Parmesan and Gruyere cheeses.
3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
7. Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. 
8. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). 
9. Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Serves 12-16

Source: LA Times
  

PANERA ARTICHOKE SPINACH SPREAD

PANERA ARTICHOKE SPINACH SPREAD

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) Cara Mia Marinated Artichoke Hearts, drained and chopped.

In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately. Serves 5-6

Panera Turkey Artichoke Panini

Image Courtesy Panera

Panera Turkey Artichoke Panini

1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. Artichoke Spinach Spread (see below)
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

Preheat panini grill to medium temperature.

In a medium sauce pan, sauté diced red onion in olive oil until
transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve
each semi-circle.

Layer the turkey onto the bottom halves of the focaccia bread, and
spread spinach artichoke mix over turkey. Layer sautéed onions,
asiago/parmesan blend and tomato slices. Close face of panini with
the top halves of focaccia bread.

Add panini to preheated grill and press lightly. Grill 5 minutes on
medium or until the cheese begins to melt and there are grill marks
on the focaccia bread.

Serves 2

ARTICHOKE SPINACH SPREAD

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) Cara Mia Marinated Artichoke Hearts, drained and chopped.

In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately. Serves 5-6