SPINACH ARTICHOKE DIP
Make and share this Spinach Artichoke Dip recipe from Food.com.
Provided by Juli9251
Categories Cheese
Time 30m
Yield 4 1/2 cups, 15 serving(s)
Number Of Ingredients 7
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.
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.
ARTICHOKE AND SPINACH DIP
Steps:
- Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
- Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
- In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
- Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
SPINACH AND ARTICHOKE SHAKSHUKA
Shakshuka has earned a fashionable following these days, appearing on all the trendy restaurant menus and Instagram feeds. It is a traditional North African and Middle Eastern dish of eggs simmered in a skillet of spiced tomato sauce that can be served for pretty much any meal of the day. But while the red-sauce version is most typical, there are many creative variations possible. This version goes all green with a base of spinach and artichokes seasoned with cumin, coriander, garlic, and a hint of peppery heat, then topped with salty, creamy feta and fronds of fresh dill. It is out of the ordinary in the best possible way. Enjoy it scooped up with warm pita bread.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large, high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, chile pepper, cumin, coriander, salt, and black pepper and cook for 30 seconds more.
- Add half of the spinach and cook, stirring, adding the rest of the spinach in a couple of batches as it wilts and there is room in the pan for more. Stir in the lemon juice. Once the spinach is all wilted but still bright green, stir in the artichoke hearts and cook for 1 minute more.
- Spread out the mixture evenly in the pan.
- Break one of the eggs into a small ramekin or bowl. Form a well in the mixture and transfer the egg into it. Repeat with the remaining three eggs, creating separate wells for them. Scatter the cheese around the surface. Cover and cook until the egg whites become opaque and the yolks are still slightly runny, about 4 minutes. Serve garnished with dill, seasoned with additional salt and pepper to taste, with the pita alongside.
- Serving Size: 1 egg, 3/4 cup vegetable mixture, and 1 pita
- Per Serving: Calories 400; Total Fat 17 g (Sat Fat 5 g, Mono Fat 7 g, Poly Fat 2 g); Protein 19 g; Carb 47 g; Fiber 2 g; Cholesterol 205 mg; Sodium 785 mg; Total Sugar 6 g (Added Sugar 0 g)
- Excellent Source of: Calcium, folate, magnesium, manganese, phosphorous, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
- Good Source of: Fiber, iodine, iron, molybdenum, niacin, pantothenic acid, potassium, vitamin B12, vitamin D, zinc
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
CHEESY ARTICHOKE & SPINACH DIP
Make and share this Cheesy Artichoke & Spinach Dip recipe from Food.com.
Provided by Lou van
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380.1, Fat 29.6, SaturatedFat 14.7, Cholesterol 82.9, Sodium 564.3, Carbohydrate 19.5, Fiber 9.1, Sugar 4, Protein 12.8
SPINACH ARTICHOKE BABKA
Provided by Duff Goldman
Categories main-dish
Time 4h
Yield Two 9-by-5-inch babkas
Number Of Ingredients 29
Steps:
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
BAKED ARTICHOKE AND SPINACH DIP
Make and share this Baked Artichoke and Spinach Dip recipe from Food.com.
Provided by Libby1
Categories Vegetable
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper.
- Stir in artichoke hearts, spinach leaves and onion.
- Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours
- Bake at 350 for 50 to 60 minutes or till heated through.
- Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.
Nutrition Facts : Calories 39.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.1, Sodium 72.2, Carbohydrate 2.6, Fiber 1.5, Sugar 0.5, Protein 2.2
CRAB ARTICHOKE AND SPINACH DIP
Make and share this Crab Artichoke and Spinach Dip recipe from Food.com.
Provided by Miss Diggy
Categories Spreads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Put spinach into colander and press out excess liquid.
- Mix all together into a small crockpot and let bake for at least 1 hour on low.
- Serve with tortilla chips, or bagel chips, or spread on baguettes.
Nutrition Facts : Calories 251.2, Fat 19.1, SaturatedFat 8, Cholesterol 44.4, Sodium 609.3, Carbohydrate 11.4, Fiber 1.5, Sugar 1.9, Protein 10
BAKED ARTICHOKE AND SPINACH DIP
Your guests will never want to leave when they get a taste of this dip! Remove any tough outer skins from the artichoke hearts before using in the recipe, I just use the whole small jar of pimento for this, 1 small finely diced and seeded red bell pepper can be used in place of the pimento. This makes a lot of dip so you might want to cut the recipe in half! You can prepare the complete dip up to 24 hours in advance and refrigerate, just bake as directed. Serve this with thin baguette slices.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Lightly spray a 2-quart casserole dish.
- In a bowl mix all ingredients except the mozzeralla cheese.
- Transfer to the baking dish.
- Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).
Nutrition Facts : Calories 317.7, Fat 21.5, SaturatedFat 6.8, Cholesterol 35.9, Sodium 875.8, Carbohydrate 20.6, Fiber 5.2, Sugar 4.2, Protein 14.1
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