Spinach and Artichoke Cheeseball
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- 1 8-ounce brick cream cheese, softened
- 1/2 cup sour cream
- 1 cup mozzarella, shredded
- 1/2 cup parmesan, grated
- 1 package frozen spinach, thawed and chopped
- 1 6.5-ounce jar artichokes, chopped
- A few dashes hot sauce
- A pinch red pepper flakes
- A pinch garlic powder
- 1 cup panko breadcrumbs
- A handful grated parmesan cheese
- EVOO – Extra Virgin Olive Oil
Serves: 8-10 servings
In a bowl, mix together cream cheese, sour cream, mozzarella, parmesan, spinach, artichoke, hot sauce, red pepper flakes and garlic powder.
Form the cheese mixture into a ball and wrap in plastic wrap. Chill for at least 1 hour.
While the cheeseball is chilling, make the breadcrumb topping: Preheat oven to 350°F. Toss the panko with grated parmesan, EVOO and some red pepper flakes. Pop it into the oven for 10 minutes until the breadcrumbs are toasty.
When you are ready to serve, remove the cheese ball from the fridge, roll it into the toasted panko mixture to coat and form it into a football shape. Use a few pieces of chives to make stiches on the top so it looks like a football.
Serve with crackers, crostini and breadsticks alongside.