THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
HOT ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ADRIENNE'S HOT SPINACH AND ARTICHOKE DIP
This is the first artichoke and spinach dip I ever tried! I loved it fromt he start! Thanks to my friend Adrienne!
Provided by SPKLady
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- put 1st 5 ingredients in microwave and heat until smooth to mix.
- mix in garlic salt, spinach and hearts.
- put in dish and bake for 45 minutes uncovered, then 15 minutes covered.
Nutrition Facts : Calories 238.1, Fat 19.3, SaturatedFat 11.1, Cholesterol 56.4, Sodium 432.2, Carbohydrate 8.1, Fiber 3, Sugar 1.2, Protein 10.4
HOT SPINACH AND ARTICHOKE DIP
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
HOT ARTICHOKE AND SPINACH DIP
I made MustangMom's Delicious Zucchini Casserole the other night for dinner and LOVED it, especially the sauce that goes on the zucchini. I was thinking how it would make a wonderful base for a hot artichoke and spinach dip. Here is the dip with my alterations. Oh, and if you haven't tried her casserole, it's a must!
Provided by Marney
Categories < 30 Mins
Time 20m
Yield 2 cups, appx., 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, sour cream, cream cheese and cheddar cheese and blend well.
- Add the artickoke hearts, spinach and garlic. Sprinkle with the paprika.
- Place mixture in an oven safe dish and bake at 350 degrees for 15-20 minutes or until bubbly and heated through.
- Serve with baguette slices and vegetable sticks.
Nutrition Facts : Calories 488.1, Fat 46.8, SaturatedFat 29.5, Cholesterol 132.6, Sodium 560.7, Carbohydrate 8, Fiber 2.8, Sugar 0.8, Protein 12.1
ILENE'S HOT SPINACH AND ARTICHOKE DIP
This recipe is a huge hit everytime I make it and never lasts. If by chance you do have leftovers it's good cold, too!
Provided by mswolfcry
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- *Preheat oven to 375 degrees.
- *Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid.
- *Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed.
- *In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined.
- *Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt -- add a little more if needed.
- *Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese.
- *Bake for 25-30 minutes until bubbly.
- *Serve with tortilla chips or baguette slices.
- *Enjoy!
HOT SPINACH AND ARTICHOKE DIP
From Cooks Country magazine. This recipe relies upon a white sauce rather than cream cheese and mayo.
Provided by Brookelynne26
Categories Spinach
Time 25m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
- Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in half-and-half, 11/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.
- Transfer to 1-quart soufflÇ or baking dish and sprinkle with remaining cheese. Bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes. Serve.
- Make Ahead: Dip can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours. To heat, let dip sit at room temperature for 1 hour, then sprinkle with cheese and bake, covered with foil, in a 450-degree oven for 10 minutes. Remove foil and bake until golden brown and heated through, about 15 minutes longer.
Nutrition Facts : Calories 178.2, Fat 12.4, SaturatedFat 7.6, Cholesterol 36.1, Sodium 470.9, Carbohydrate 9.8, Fiber 2.6, Sugar 0.8, Protein 8.5
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