Amazing Artichoke And Spinach Dip Food

AMAZING ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• Mix together Parmesan cheese, spinach, and artichoke hearts.
• Combine remaining ingredients and mix with spinach mixture.
• Bake for 20-30 minutes.
• Serve with crackers or toasted bread.

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

HOT SPINACH AND ARTICHOKE DIP

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.

WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
• Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

FABULOUS SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
• Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
• Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
• Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
• Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

AMAZING NO COOK SPINACH ARTICHOKE DIP

Steps:

• Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
• Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP

Steps:

• Lightly grease a large baking dish.
• Mix all ingredients.
• Place in baking dish and bake at 350 degrees 35-45 minutes.
• Serve with wheat crackers or chips.

ANJA'S FAMOUS SPINACH AND ARTICHOKE DIP RECIPE - (4/5)

Steps:

• Preheat over to 350 degrees F. Place first 5 ingredients in a microwave in an ovenproof dish with a lid. Heat in microwave for one minute or until all ingredients are easily incorporated. Mix the garlic, spinach, and artichoke heart pieces into the cheese mixture. Bake ro4 50 minutes covered, then 10 minutes uncovered. As a final touch, squirt lemon juice over the top.

HG'S CRAZY-CREAMY SPINACH ARTICHOKE DIP

Steps:

• If you want to serve this dish hot, preheat oven to 350 degrees.
• In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
• In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
• To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
• If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

SPINACH AND ARTICHOKE DIP (ITALIAN STYLE)

Steps:

• heat oil and butter over medium heat.
• add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
• add artichoke, break into small pcs while browning.
• add spinach.
• continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
• add ricotta, mix well.
• add parmesian, mix well.
• create desired consistancey by adding cream or more parmesian.
• salt to taste (needs quite a bit).
• serve on crackers or chips.

AWESOME SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
• In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
• Add flour and cook for 3 minutes.
• Slowly whisk in cream and stock and bring to a boil, stirring constantly.
• Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
• Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
• Transfer to a baking dish and sprinkle cheddar on top.
• Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.

EASY SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.