Amazingly Cheesy Creamy Spinach Artichoke Dip Food

UNBELIEVABLY CREAMY SPINACH AND ARTICHOKE DIP RECIPE

Steps:

• Heat oven to 350 degrees F. Butter or spray a small baking dish with non-stick cooking spray. (The pan should hold 4 to 5 cups. An 8-inch round pan, 8-inch x 4-inch loaf pan, 8-inch square pan or small oval baking dish will work).
• Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add the artichokes and cook 2 to 3 minutes until warmed through and beginning to brown around the edges. Add the spinach and season lightly with salt and pepper. Cook, tossing occasionally, until the spinach wilts down, about 2 minutes. Transfer garlic, artichokes, and spinach to a bowl and set aside.
• Place the skillet back onto medium heat then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown. While whisking, slowly pour the milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
• Remove pan from the heat. Stir in the cream cheese, cayenne pepper, and oregano. When the cream cheese has melted into the sauce, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier.
• Transfer the dip to baking dish and top with remaining mozzarella cheese (1/2 cup). Bake the dip until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browed on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.

THE BEST SPINACH ARTICHOKE DIP

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.

CHEESY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F. Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

CREAMY SPINACH ARTICHOKE DIP

Steps:

• To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
• In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
• Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
• Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.

AMAZINGLY CHEESY CREAMY SPINACH ARTICHOKE DIP

Steps:

• Saute the onion and red pepper in the oil for 5 minutes.
• Add the garlic and saute an additional 2 minutes.
• Squeeze the spinach to remove all the liquid.
• Add to the onion mixture.
• Add the artichoke hearts.
• In a separate bowl, with an electric mixer, mix the cream cheese, sour cream and mayonnaise until smooth.
• Add to the spinach mixture.
• Add the cheeses and seasonings.
• Put into a shallow, greased baking dish.
• bake at 350F degrees for 30 minutes until golden and bubbly
• Serve with tortilla chips, crackers, veggies or cubed bread.

CHEESY ARTICHOKE & SPINACH DIP

Steps:

• Preheat oven to 350 degrees.
• Allow cream cheese to come to room temperature.
• Cream together the mayonnaise, parmesan and romano cheeses, garlic, basil and garlic salt. Mix well.
• Add artichoke hearts and spinach. Mix until blended.
• Spray a pie pan with non-stick cooking spray. Pour in the dip and top with the mozzarella.
• Bake at 350 degrees for 25 minutes or until the top is browned.
• Serve with toasted bread or tortilla chips.

CREAMY SPINACH ARTICHOKE DIP

Steps:

• Microwave the spinach for 4-5 minutes until completly thawed but do not drain liquid.
• In a large skillet over medium-high heat, cook onion and garlic in oil. Stir frequently until translucent, approximately 5 minutes.
• Stir in flour and cook 1 minute.
• Stir in spinach, artichoke hearts, cheeses and pepper. Stir constantly until cheeses melt.
• Serve warm with raw vegetables or tortilla chips.
• To keep warm, transfer to oven safe serving dish and place in 250 degree oven until ready to serve.

CHEESY SPINACH & ARTICHOKE DIP

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.

ABSOLUTELY WONDERFUL CHEESY CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
• Pour into a greased or oiled 8" or 9" pie plate or other baking dish.
• Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
• Let stand to cool down it will be very hot.
• *Hint!
• Slice bread 1/4" to 1/2" and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.

CHEESY SPINACH ARTICHOKE DIP

Steps:

• Mix all ingredients in a microwavable dish.
• Heat in short bursts, stirring frequently.
• Serve hot with veggies, crackers, bagels, what have you.
• This keeps well in the fridge so you can make it ahead. Just reheat when ready to eat.

EASY SPINACH ARTICHOKE DIP WITH CHEESE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 9-inch quiche dish or pie plate.
• Bake 20 min. or until heated through.