Categorized | Recipes

Friday’s Recipes: Spinach & Artichoke Dough Ball Dip Ring and Slow Cooker Cheesy Brats & Potato Soup

Posted on 23 December 2016 by KWBG

Spinach and Artichoke Dough Ball Dip Ring by CK
8oz package of light cream cheese, softened
1/2 cup shredded parmesan cheese, divided, reserving 3T for the top
1 cup shredded mozzarella
1 tsp red pepper flakes or to taste
1/2 tsp salt or to taste
1/4 tsp ground black pepper or to taste
1/2 cup artichoke hearts, drained and coarsely chopped (water canned or marinated)
2 large cloves garlic, finely chopped or 2 tsp of garlic paste
1/2 cup cooked spinach, squeezed dry and finely chopped
1lb home-made or store-bought pizza dough
1/4 cup olive oil
Grease a round baking dish or ceramic pie pan with good olive oil.
Divide your dough into 16 evenly sized pieces and roll into balls.
Place balls of dough evenly around the edges of your baking dish.
Mix together all the cheeses, spinach, artichoke, garlic, red pepper flakes, salt and pepper – taste for seasoning.
Spoon into the middle of your dish in a big pile.
Brush or drizzle your dough balls with more olive oil and sprinkle the whole dish with parmesan.
Bake for 25-35 minutes at 350 F until dough is cooked through and golden, dip is nicely melted and parmesan is nicely browned.
Note: Dip can be doubled and saved for a second batch by adding another brick of cream cheese and the other ingredients, which will use an entire can of drained artichoke hearts and a full bag of baby spinach that has been cooked in the microwave and drained well and an entire 8oz package of shredded mozzarella. I used garlic paste, which is a bit more potent than chopped garlic cloves, so taste for seasoning before you put it in the dough ball ring. You may need more or less salt and pepper flakes, based on how salty your artichoke hearts are, especially if they were marinated.

5-6 brats, cut into ½” pieces and browned (about 1 ¼ lbs.)
3 medium potatoes, peeled and cubed (about two cups)
1 Tbsp. dried minced onion
1 small red bell pepper, seeded and diced
2 c. shredded cheddar cheese
1 can cream of mushroom soup
2/3 c. water
Additional cheese for garnish, if desired.
Place all ingredients into slow cooker. Cover and cook on high for four hours or low for six hours until potatoes are fork tender.

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