Amazing No Cook Spinach Artichoke Dip Food

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.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

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.

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).

NO SPINACH - LILLY'S ARTICHOKE DIP

Steps:

• Heat oven to 400.
• Drain and chop artichoke bottoms.
• Combine first 6 ingredients in oven proof dish. I use a stoneware dish.
• Bake for 15 minutes.
• After 15 minutes, stir to combine melting ingredients.
• Bake another 15 minutes.
• Meanwhile chop fresh roma tomatoes in a large dice. Set aside.
• Thinly slice green onions. Set aside.
• Check dip to make sure all ingredients are thoroughly incorporated and bubbling.
• Garnish with tomatoes and green onions.
• Special note: this can be made in the crockpot as well, and even in the microwave with good results. I do prefer the oven method. What matters most is that it is bubbling hot.

NAUGHTIEST, MOST DELICIOUS SPINACH-ARTICHOKE DIP

Steps:

• Preheat oven to 350.
• Mix all ingredients in a baking dish.
• Bake, covered, for 30 minutes.
• Enjoy all of the compliments from your guests!

HEALTHY SPINACH ARTICHOKE DIP (VEGAN)

Steps:

• 1. Preheat oven to 350.
• 2. Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender (You may want to food process this depending on your desired texture).
• 3. In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.
• 4. Combine all ingredients in a baking dish and bake for 20 minutes until hot.
• Add extra vegetable broth during cooking to give it a silky, bubbling texture.
• (this batch is for a large party, make 1/2 if under 10 people).

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.