Serve this yummy mummy stuffed with spinach, artichokes, and mozzarella cheese at your spooky Halloween party!

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Yesterday I watched as the last of our lab equipment was carted away and moved a whole 5 miles away to Nationwide Children’s Hospital (NCH). A little over four years ago I had a dream come true, moving back to Columbus, after finishing my PhD in Memphis and a year of fun-employment in Knoxville (for real it was a blast despite the uncertainty), to work at none other than my alma mater Ohio State, a university that I love dearly.

I’ve loved working for Ohio State, the perks of inexpensive but great health care, unparalleled retirement benefits, commuting by bike, my best friend working in the building next door, and discounted football tickets didn’t hurt. Needless to say I am sad to leave Ohio State and the fact that the entire moving process over the last couple months has been miserable isn’t helping alleviate those feelings. That’s not to say that NCH doesn’t have it’s own benefits (I wouldn’t be going if it didn’t) but I’m still in my grieving phase.

Seems fitting that the end of the Ohio State era of my career (at least for now) happens to coincide with Halloween. As such I’ve made a cute edible mummy – a stromboli filled with spinach, artichokes, and cheese, with wrappings of dough pieces that resemble a mummy. This technique it similar to mini mummy dogs if you’ve ever made them.

I actually brought it to a Halloween themed potluck with a group of the Cbusfoodbloggers. People always assume I will bring a dessert to potlucks. Granted desserts are my favorite things to hand out at work because it’s less temptation at home, but sometimes I feel the need to show that I’m not type-cast to just desserts! But I digress.

Creepy Creations

• Black Velvet Layer Cake from Fresh April Flours
• Bloody Monster Hands from That Recipe
• Monster Rice Krispie Treats from Hostess At Heart
• Mummy Brownies from Devour Dinner
• Mummy Halloween Poppers from Magical Ingredients
• Pumpkin Pudding with Chocolate Spiderwebs from Art of Natural Living
• Spider Web Mexican Pizza from Palatable Pastime
• Spider Web Pretzels from Jen Around the World
• Vampire Donuts from Hezzi-D’s Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Two years ago: Apple Fritter Bread

Three years ago: Chocolate Covered Peanut Brittle

Four years ago: Caramel Apple Oreo Truffles

Seven years ago: Root Beer Sloppy Joes

MUMMY SPINACH ARTICHOKE STROMBOLI

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb pizza dough (I halved this recipe)
• 6 oz. jar of artichoke hearts, drained and chopped
• 5 oz. frozen chopped spinach, thawed and squeezed of excess moisture
• 1-1/2 cups grated Mozzarella cheese
• 1 clove of garlic, minced
• 1 egg, beaten
• 2 sweety drop peppers or olive slices, for eyes
• Dried parsley & Parmesan cheese (optional)

Directions

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
2. Spread pizza dough out on baking sheet to be approximately 10×16-inches.
3. Spread artichokes evenly over the center 1/3 of the dough lengthwise, leaving an inch on the edges. Top with half the cheese, all of the spinach, garlic, and remaining cheese.
4. Brush the 1-inch edges of dough with the egg and fold over the filling. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling (See photo below). Alternately cross strips over filling to mimic the mummy wrappings. When you reach the bottom tuck the last strips underneath and pinch to seal. Place peppers or olives to resemble eyes. Brush the entire stromboli with egg and sprinkle parsley and cheese over top.
5. Bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces.

Source: Adapted from my Stromboli.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Your favorite party dip just became your new favorite side dish. This spinach artichoke potato salad is a must at all summer cook outs.

It’s almost Memorial Day! For me nostalgia demands grilled cheeseburgers and potato salad at the very least. What are your Memorial Day staples? I will always prefer my dad’s creamy potato salad over all others (again nostalgia) but obviously I can’t share the same recipe year after year so prepare yourself for a new variation that’s a worth addition to your cookout menu this weekend. Oh how I love coming up with menus for holidays and events!

Have I ever mentioned that I actually enjoy grocery shopping? I enjoy the whole process, from recipe creation, making the grocery list, crossing things off said list, and sometimes finding some new seasonal items before cashing out and bringing it all home for the main cooking event!.I might be weird, but that’s okay. As an added bonus, the grocery at which I frequent, Giant Eagle, has an awesome fuelperks+ program making it a one stop shop for all things summer.

While I didn’t earn enough fuelperks+ on this specific shopping trip to add on to the $0.03/gallon discount my rewards card automatically gives me at the GetGo gas station, I only need to spend $11 on my next trip to increase that discount to $0.20/gallon – every $50 spent equals $0.20 off – up to a free tank of gas! They also added new features allowing you to apply fuelperks+ to your grocery bill up to 20% off and you can earn at the pump too. Download the app or learn more about fuelperks+ by clicking this link –> http://cbi.as/a1yuq.

What things will you buy and/or activities will you do with your family because you saved with fuelperks+? As for me? I am looking forward to all our summer travels (and the discounted gas we will need to get there)! This weekend in fact we will be driving to our hometown of Rochester, NY for my bridal shower and part one of Bob’s bachelor party. Which brings me right back around to potato salad and its requirement on Memorial Day.

The base to this potato salad is pretty similar to my father’s if you can recognize that Greek yogurt is a good substitute for mayo and cream cheese for sour cream (albeit a bit thicker). After that however, it veers in a totally different direction with the addition of artichoke hearts, spinach, garlic, and Mozzarella and Parmesan cheese. You read that correctly, I turned one of the most popular party dips into what is soon to be one of the most popular cookout side dishes!

One year ago: Bacon Cheddar Burger with Jalapeno Aioli

Two years ago: Mini Lime Cupcakes with Blueberry Frosting

Four years ago: Strawberry, Rhubarb & Pear Salad

Five years ago: Strawberry Basil Gelato

Six years ago: Apricot White Chocolate Granola Bites

Seven years ago: Chicken and Veggie Nuggets

SPINACH ARTICHOKE POTATO SALAD

Serves 8

Ingredients:

1 lb. medium red potatoes (about 5-6)

8 oz. plain Greek yogurt (or mayonnaise)

4 oz. cream cheese, room temperature

1 (14 oz.) jar artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped baby spinach, thawed and excess moisture squeezed out

1/4 cup extra virgin olive oil

1/2 cup shredded Mozzarella cheese

1/2 cups finely shredded Parmesan cheese, plus more for garnish

4 cloves garlic, minced

1 tsp dried oregano

Salt and pepper, to taste

Pinch red pepper flakes (optional)

Directions:

1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
3. Peel the cooled potatoes, chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
4. Place in serving bowl, cover and refrigerate until ready to serve.

Source: Adapted from My Dad’s Creamy Potato Salad and my Spinach Artichoke Dip.

Your favorite Greek flavors are paired with fresh asparagus in this easy quiche, perfect for a special occasion or a regular weekend brunch.

Let’s continue with #BrunchWeek! It may be day 3 but it’s only my second recipe contribution because there are plenty of other delicious recipes shared by other bloggers to fill in the gaps (just check the list a little further down). Today I am serving a quiche stuffed with Greek flavors and fresh asparagus. Who knew the two paired so well together?

Sauteed onion, roasted red bell pepper, marinated artichoke hearts, asparagus, feta cheese, and of course eggs fill the pie crust for this quiche. I almost considered making it crustless or a frittata, but dang it crusts are just so stinking good it would be a shame to be without one. However, if you are looking to reduce carbs it is easy to make without. Meanwhile, I served mine with a side of crispy hash browns.

Have you entered the #BrunchWeek giveaway yet? What are you waiting for!? Click HERE to check out the prizes and find out how to enter.

In non-brunch related news, today marks 100 days until our wedding! Kind of blows my mind that were are about 3 months away because I feel like it was 10 months a month ago. Thankfully the stressful planning phase happened early and has been fairly easy ever since. We have a lot of little things to work out still but all in due time. Just have to make sure we keep chipping away at it little by little to keep the stress level down and not let it pile up. Speaking of, I need to book my fittings… Excuse me while I go work off this quiche first (and that crust).

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Two years ago: Breakfast Mac & Cheese

Four years ago: Cinco de Mayo Recipe Roundup (2014)

Five years ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Six years ago: Chocolate Chip Cookie Dough Brownies

Seven years ago: Butterscotch Truffles

GREEK ASPARAGUS QUICHE

Serves 6

Ingredients:

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

6 Michigan asparagus spears, ends trimmed and chopped

1/4 cup Cento quartered marinated artichoke hearts, chopped

1/4 cup Cento marinated roasted peppers, chopped

1-9 inch unbaked pie crust

1/2 cup crumbled feta cheese

5 Eggland’s Best large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

8 Michigan asparagus spears, ends trimmed and halved (for topping)

Directions:

1. Preheat oven to 350 degrees.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus, artichokes, and bell pepper. Spoon vegetables into crust and sprinkle with cheese.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.

Source: Adapted from my Broccoli Quiche.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Turn your favorite spinach artichoke dip into a cheese ball. This version incorporates goat cheese and bacon making it a cheese ball to be reckoned with.

Did you know that there is a calendar documenting every food holiday and that there is something to celebrate almost every day? Well if you’ve paid any attention to my blog you may have noticed that I tend to keep track of these things and tend to celebrate a few of them (I actually consult two different calendars because sometimes there is conflicting information). Today is no exception as it is national cheese ball day! And who doesn’t want to celebrate that?

Remember the most amazing spinach artichoke dip that I made? Well I certainly do and if you haven’t tried it yet you need to go do that ASAP. It was made extra special with the addition of goat cheese, which is never a wrong decision. I carried that over into this cheese ball and added yet another ingredient that you won’t be sorry for – bacon. Yes, your favorite spinach artichoke dip now comes in ball form and is coated with bacon and Parmesan cheese. You can thank me later, go make this now.

One year ago: Rice Krispies Easter Bunny Cake

Two years ago: Apple Pie

SPINACH ARTICHOKE GOAT CHEESE BALL

Makes 1 cheese ball

Ingredients:

BALL

1 stick (1/2 cup) unsalted butter, room temperature

4 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 cloves garlic, minced

1 tsp dried oregano

1/8 tsp crushed red or cayenne pepper

Salt and pepper, to taste

3 oz. shredded Mozzarella cheese

3 oz. (about 1/2 cup) jarred artichoke hearts, drained and finely chopped

2 oz. (about 1/4 cup) frozen chopped spinach, thawed and squeezed of excess water

COATING

2 slices bacon, cooked and crumbled

1/2 cup shredded Parmesan cheese

1/2 tsp dried oregano

1/8 tsp crushed red or cayenne pepper

Directions:

1. In a medium bowl using a hand mixer, beat together the butter, cream cheese, goat cheese, garlic, oregano, red pepper, and salt and pepper. Stir in remaining ingredients until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. In a wide shallow bowl mix together the bacon, Parmesan, oregano, and red pepper.
3. Invert cheese into the bowl containing the coating.  Press the mixture all over the cheese ball.  Serve with crackers or crostini.

Source: Adapted from my Blue Cheese Ball and my Goat Cheese Spinach Artichoke Dip.

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Spinach artichoke dip just got even better with the addition of goat cheese. This super creamy dip is perfect for any occasion.

This mini road trip of mine has been a lot of fun and I am so glad I thought of doing this on my way to Rochester, NY for my friend’s wedding. The only problem is figuring out how best to divide my time. Before setting out I thought I had it all planned out but of course every stop I make there never seems to be enough time and wish had an entire month instead of just one week. Where in the world is Carmen Sandiego now? Cleveland, OH! I hope to check out the location for their Tabletop board game cafe while I am there. But in the meantime, check out this dip.

Everyone loves a good spinach artichoke dip, especially the creamy sinful ones. I once made a healthier version using Greek yogurt but now it’s time to share it’s more devious counterpart – goat cheese spinach artichoke dip. Although it’s not too terribly unhealthy the cream cheese, goat cheese, mozzarella, and milk were all essential to creating this incredibly creamy dip. I started out by adding only 4 ounces of goat cheese but ended up adding the entire 8 ounce log because I simply love goat cheese. Apparently many other people share this sentiment with me as it was quickly devoured.

P.S. Thank you to my lovely hand-model, Sherrill!

One year ago: Healthier Elote

Two years ago: Banana Peanut Butter Bread Pudding

GOAT CHEESE SPINACH ARTICHOKE DIP

Ingredients:

1 Tbsp olive oil

4 cloves garlic, minced

1 (14 oz.) jar artichoke hearts, drained and finely chopped

1 (6 oz.) package fresh baby spinach, roughly chopped

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

1-1/2 cups milk

8 oz. goat cheese, room temperature

4 oz. cream cheese, room temperature

1-1/2 cups shredded Mozzarella cheese, divided

1/2 cups finely shredded or grated Parmesan cheese

1 tsp dried oregano

Salt and pepper, to taste

Directions:

1. Preheat the oven to 350 degrees. Coat a 1.5-quart baking dish with nonstick cooking spray, set aside.
2. In a large skiller over medium heat, heat the olive oil. Add garlic and cook about 30 seconds or until fragrant. Add artichokes and cook 2-3 minutes until warmed through. Place spinach on top and when it start to wilt, stir in with artichokes until completely wilted. Scrape mixture a into a bowl and set aside.
3. In the same skillet over medium heat melt the butter. Whisk in the flour until smooth and cook for 1 minute or until golden. While whisking, slowing pour in the milk. Bring to a gentle simmer, whisking frequently, and cook until thickened.
4. Turn down the heat to low then add the goat cheese and cream cheese. Stir until melted into the sauce. Stir in one cup of the Mozzarella, Parmesan and oregano until completely melted. Season with salt and pepper. Add spinach mixture and stir until distributed.
5. Pour dip into prepared baking dish. Sprinkle the remaining Mozzarella cheeses and additional oregano, if desired*. Bake for 30 minutes. Serve warm with tortilla chips, pita chips, or crackers.

* If preparing ahead of time stop here, cover with plastic wrap and refrigerate. Allow to sit at room temperature for 1 hour before baking.

Source: Adapted from Inspired Taste.

This recipe mixes up cubed chicken with some of my favorite things: cream cheese, Greek yogurt and cheddar cheese. Add a little artichoke for some healthification, jalapeno for spice, and serve it alone or over your favorite carb! Done and done.

Two years ago: Almond Cherry Chip Blondies

Three years ago: Apple Oatmeal Breakfast Muffins

THREE CHEESE CHICKEN AND ARTICHOKE BAKE

Serves 2

Transport your taste buds to the Mediterranean with this Greek Pizza, a vibrant explosion of bold, fresh flavors. Built on a soft, chewy, Greek yogurt pizza dough that crisps perfectly, this pie offers a delicious twist on pizza night. 

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How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain.

Random thought of the day… on to this Greek pizza!

Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough!

The addition of Greek yogurt into the dough resulted in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future (the first being Greek yogurt everything bagels).

This brilliant brain-child of a Greek yogurt pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Add a squeeze of lemon on top and a little sprinkle of dill and it’s good to go.

Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::

Thirteen years later as I am updating this recipe post I can confirm that it holds up. The Greek yogurt dough is still one of my favorites and has renewed my inspiration to make more things with it again.

This time around I did reduce the quantity of some of the toppings. I am not sure how I fit an entire 15 oz. can of artichoke hearts, a whole roasted red bell pepper, 4 campari tomatoes, and 1/4 of an entire red onion on top when I first made this. I blame my grad school addled brain at the time. I also used garlic flavored Pomora olive oil this time around because I can never have too much garlic.

Two years ago: Peanut Butter and Oat Granola Bites

GREEK PIZZA WITH GREEK YOGURT PIZZA DOUGH

Print

Yield: 3-4 Servings Prep Time: 2 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 1 pkg. active dry yeast (2-1/4 tsp)
• 1 tsp honey
• 1/4 cup warm water (100 to 110 degrees)
• 1/2 cup plain Greek yogurt (I used 2% Chobani)
• 1-1/2 cup white whole wheat flour*
• 1/4 tsp salt
• Olive oil
• Yellow corn meal

TOPPINGS

• 1 head of garlic, halved crosswise
• 1/4 cup tahini sauce
• 2 Tbsp olive oil (I used Pomora garlic)
• 1/2 tsp salt
• 3/4 cup freshly grated mozzarella cheese
• 1 (7.5 oz) jar of artichoke hearts, drained, patted dry, and chopped
• 1/4 cup sliced kalamata olives
• 1/4 cup thinly sliced red onion
• 1/4 thinly sliced roasted red pepper
• 2 campari tomatoes, cut into wedges
• 4 oz. crumbled feta
• Fresh squeezed lemon juice
• Fresh or dried dill (or oregano)

Directions

1. For the dough, dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir 1-1/4 cups flour, Greek yogurt and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface or use a stand mixer fitted with the dough hook. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size.
3. When the dough is almost done rising, preheat oven to 500 degrees, with pizza stone on the lowest rack.
4. On a sheet of foil, place the bottom half of the head of garlic, drizzle with olive oil, place the top half back on, wrap in foil, and roast for 15 minutes. Remove from oven and let cool.
5. When the dough is ready, punch down, cover and let rest 5 minutes. Roll dough into desired shape on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal**. Crimp edges of dough with fingers to form a rim.
6. In a small bowl blend together the tahini sauce, olive oil, and salt. Spread evenly over the pizza dough. Layer on mozzarella cheese, artichokes, olives, red onion, red peppers, tomatoes, and feta. Scatter the semi-roasted garlic cloves over top. Transfer pizza to pizza stone** and bake for 10-15 minutes, or until cheese is golden and crust is crispy. Top with a sprinkle of dill and let stand 5 minutes before slicing and serving.

Notes

*Can also use regular all-purpose flour or bread flour, but the amount of flour necessary may differ. **Can also use a regular pizza or baking pan.

Source: Toppings adapted from How Sweet It Is. Dough is The Spiffy Cookie original.

The Grand Prize is a trip for two to CakeSpy headquarters in Seattle and a visit to one of CakeSpy’s favorite bakeries for an afternoon of sweet treats. Other prizes include original signed CakeSpy artwork, CakeSpy goodies such as unicorn socks, and signed copies of CakeSpy Presents.

It would be super awesome of you to vote for me by either liking my entry on Facebook and Flickr, or leaving a comment on CakeSpy’s post saying my Funfetti Truffle Chocolate Cupcakes are your favorite!

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Moving onto less sugar-filled things. Don’t you love spinach artichoke dip? How about if I made that into a pasta entree? If so, head over to Duchess of Fork to see my guest post today!

SPINACH ARTICHOKE PASTA

Source: Adapted from Nosh N’ Nutrition & The Spiffy Cookie.

One year ago: Stuffed Jalapeno Chicken Rolls

It’s hard to beat a good spinach artichoke dip, especially when it’s slightly lighter than the original and you wouldn’t know it! It’s a crowd pleaser for sure.

Spinach artichoke dip is delicious. But I’ve always been afraid to make it because I was convinced it couldn’t possibly be as good as when you order it at the restaurant. Mostly because I know it’s one of the most unhealthy dips to order out and I would end up trying to healthify it, which when it comes to fatty creamy things doesn’t always work out.

Yes I did healthify this dip. I used Greek yogurt instead of sour cream and mayo, and I didn’t notice for one second – was still spot on for flavor. I may have added more garlic than some may enjoy (doubled from the original recipe), but I brought this dip to a clothing swap and no one said a thing about the garlic being too heavy.

Post updated 2/28/19, pictures above and below recipe are the originals.

SPINACH ARTICHOKE DIP

Yields 12 servings

Ingredients:

1-14 oz. can artichoke hearts, drained and finely chopped

1-10 oz. package frozen chopped spinach, thawed and drained

1-1/2 cups finely shredded or grated Parmesan cheese, divided

1-1/2 cups shredded Monterey Jack cheese, divided

4 oz. reduced fat cream cheese, softened

1 cup plain lowfat Greek yogurt

4 garlic cloves, finely minced

Pinch salt

Crushed red pepper flakes, to taste (optional)

Directions:

1. Preheat the oven to 350 degrees. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1-1/4 cups of Parmesan cheese, 1-1/4 cups of Monterey Jack cheese, cream cheese, Greek yogurt, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1-1/2-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with red pepper flakes, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

Source: Adapted from Brown Eyed Baker

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You are going to love these vegetarian artichoke heart stuffed shells cooked in a ricotta cream sauce. Serve them on their own or enjoy with a side salad and garlic bread.

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Today is no ordinary day, because today is National Artichoke Hearts Day! And this artichoke heart-stuffed shells seemed like the perfect choice to change up traditional stuffed shells.

That is until I had to go to two different grocery stores to find the jumbo-sized shells. Little did I know that these pasta shells are a hot commodity. But I cannot really proclaim otherwise since this turned out wonderfully.

Good thing it only uses half the box because I might need to make this again sooner than later – they are crazy good!

I changed a couple things from the original for these artichoke heart stuffed shells. I used Fontina instead of Romano, 2% milk instead of whole, jar of hearts instead of frozen, and an extra glove of garlic. You know, cause I love garlic.

Pretty much everything else was substituted based on current availability in my kitchen or what I could find at the store… Grocery stores just aren’t the same here from here I grew up. Have I ever mentioned that I miss Wegmans? But I digress.

These Artichoke Heart Stuffed Shells in a Ricotta Cream Sauce are insanely good. I’m not sure what the original is like but these were too good to consider anything else. Although, if you are looking for something with less servings, you should try my garlic-parmesan chicken stuffed shells for two.

Awesome Artichoke Recipes

• Heart Stuffed Shells from The Spiffy Cookie
• Marinated Baby Artichokes from That Recipe
• Roasted Artichoke and Mozzarella Salad from Creative Cynchronicity
• Spinach and Artichoke Dip Flatbreads from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

HEART-STUFFED SHELLS WITH RICOTTA SAUCE

Print

Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHELLS & FILLING

• 18 jumbo pasta shells
• 3 Tbsp unsalted butter
• 1-2 Tbsp olive oil, divided
• 1 large onion, chopped small
• 12 oz. jar artichoke hearts, drained and patted dry
• 1/4 cup dry white wine
• 1/2 cup finely grated Fontina cheese
• 1/2 cup finely grated Parmigiano-Reggiano cheese (plus more for garnish)
• 2 large egg yolks
• 1 Tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• Freshly ground black pepper to taste

SAUCE

• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 2 garlic cloves, minced
• 1/2 cup ricotta cheese
• 2 Tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• Freshly ground black pepper to taste
• 2 Tbsp chopped flat-leaf parsley, for garnish

Directions

1. Cook the shells: Bring a large pot of salted water to boil, and cook shells to al dente according to package directions. Drain and toss with a teaspoon or two of olive oil, to keep them from sticking.
2. Make the filling: Melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 Tbsp olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook them until they are softened a bit, about 5 minutes. Add the wine and cook it until it completely disappears.
3. Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and black pepper and pulse in the food processor until well chopped but still retains a little texture.
4. Make the sauce: Melt the butter in a medium saucepan (or the wiped out pot you made the artichoke filling in, if you're into spending less time scrubbing pots) over medium-high heat. Once melted, add the flour all at once and whisk it until smooth.
5. Add the milk, a small glug at a time, whisking constantly so no lumps form. Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste.
6. Assemble the dish: Preheat oven to 350 degrees. Pour two cups of sauce (you'll have about 2-1/2 cups total) into the bottom of a 9x13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell; this will fill it but still allow the sides to close and neatly hold the filling intact while it bakes. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley and grated Parmigiano-Reggiano, if using, and serve immediately.

Source: Adapted slightly from Deb Perelman on Bon Appétit.

Post updated 8/27/2023, photo above is the original.