HOT SPINACH AND ARTICHOKE DIP
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!
Provided by MRS. SEALS
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
- Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
- Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 128.4 mg, Sugar 0.1 g
CHICKEN ARTICHOKE BACON DIP
This dip was a successful trial. I had extras of odd things and they tasted really good together! Rinsing the artichoke hearts removes most of the brine. I prefer that because I do not like very salty foods. You can skip this step if you'd like it saltier. Put as many of the ingredients in a food processor as you can and let 'er rip! You really can not mess it up.
Provided by Rayna29
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
- Bake until browned and bubbling on top, 30 to 40 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 8.2 g, Cholesterol 31 mg, Fat 12.2 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 489.6 mg, Sugar 1.4 g
BAKED ARTICHOKE, BACON & PARMESAN APPETIZER DIP
Chopped artichoke hearts and crispy bits of bacon are blended with creamy mayo and Parmesan in this crowd-pleasing baked appetizer dip.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Combine ingredients.
- Spoon into shallow ovenproof dish sprayed with cooking spray.
- Bake 20 to 25 min. or until hot and bubbly.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 3 g
HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME
I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chilies and tangy lime for an unexpected kick. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine mozzarella cheese, cream cheese, mayonnaise and 1/4 cup grated Parmesan cheese; stir in next nine ingredients. Spoon into a deep-dish pie plate; sprinkle with remaining Parmesan., Bake until golden brown and bubbly, 20-25 minutes. Serve as desired with pita or tortilla chips, baguette slices or crackers.
Nutrition Facts : Calories 164 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 318mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CHICKEN BACON ARTICHOKE DIP RECIPE
You just cannot go wrong with this easy recipe! This Hot Chicken Bacon Artichoke Dip is loaded with THREE types of cheese and goes great on any party table.
Provided by Megan Porta
Categories Appetizer
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.
- In a medium bowl, combine the chicken, bacon, artichoke hearts, spinach, garlic, mayo, milk, cream cheese, 1 cup of the mozzarella cheese, Swiss cheese, cayenne pepper, salt and black pepper. Mix well.
- Transfer mixture to the prepared baking dish. Top with 1/2 cup shredded mozzarella cheese. Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.
Nutrition Facts : Calories 340 kcal, Carbohydrate 4 g, Protein 13 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 778 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOT ARTICHOKE, SPINACH AND BACON DIP
Make and share this Hot Artichoke, Spinach and Bacon dip recipe from Food.com.
Provided by JustJanS
Categories Spinach
Time 45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Remove a lid from the loaf of bread. Scoop inside of bread out, leaving about a 1/2 inch shell.
- I baked the lid and the soft insides for 5 minutes, then broke into chunks for dipping.
- Mix together all ingredients except paprika, and pile into bread shell.
- Sprinkle over paprika, and bake in a moderate oven for 30 minutes or until hot and bubbling.
- Serve with vegetables and crackers to dip (I just like to rip the bread shell apart though).
LEMONY BACON-ARTICHOKE DIP
Move over, spinach-artichoke dip-bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings (3 cups).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.
Nutrition Facts : Calories 141 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 421mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
ARTICHOKE AND BACON DIP
This dip is so tangy and delicious that it willdisappear quickly so you may want to double the recipe!!
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine artichoke hearts, mayonnaise, lemon juice, bacon and onion in a bowl.
- Mix well.
- Chill, covered, until serving time.
- Serve with crackers.
- This dip may instead be baked at 350*F for 20 minutes if desired.
Nutrition Facts : Calories 145.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 10.2, Sodium 421.3, Carbohydrate 12.6, Fiber 3.6, Sugar 2.1, Protein 3.4
SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS
Steps:
- Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
- Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
- Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
WARM ARTICHOKE AND BACON DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
- For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
- Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
- Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.
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- For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
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- Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
- Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.
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- Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.
- Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.
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- Preheat oven to 175°C | 350°F. Heat oil in a 9-inch skillet over medium-high heat. Fry bacon until crispy. Take skillet off the heat. Remove half of the bacon for later; set it aside on a plate.
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