SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
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.
ARTICHOKE AND SPINACH DIP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
- While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
- This dip can be served immediately or served chilled.
SMOKY SPINACH ARTICHOKE DIP
Provided by Aarti Sequeira
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
- Chop the artichokes into bite-size chunks.
- In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
- Allow the dip to cool slightly before serving with tortilla chips.
- *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.
Provided by Guy Fieri
Categories appetizer
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350 degrees F.
- In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
ALMOST-FAMOUS SPINACH-ARTICHOKE DIP
Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ARTICHOKE-SPINACH DIP
Fiber-rich artichokes are the base of this vegetable-cheese dip-and their tender leaves stand in as "chips." The combination of part-skim ricotta and mozzarella cheeses replaces the sour cream in original recipes for this crowd-pleasing party food, resulting in the same creamy texture but less saturated fat.
Yield makes about 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Prepare a large bowl of water. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl. Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each artichoke. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem so artichoke can stand upright; keep in lemon water to keep it from turning brown while repeating with remaining artichokes.
- Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes. Let cool. Pull off leaves, and reserve for serving. Trim inner part of each artichoke to the heart; scrape out fuzzy choke and discard it.
- While artichokes are cooking, fill another large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add spinach; cover and cook until wilted, about 2 minutes. Remove basket with spinach; when cool enough to handle, squeeze out as much water as possible, and coarsely chop spinach.
- Finely grate the zest of remaining lemon, then cut in half and extract juice. In a food processor, combine zest and juice with artichoke hearts, mayonnaise, shallot, garlic, ricotta, 1/4 teaspoon salt, and cayenne pepper; season with black pepper. Pulse until combined. Stir in spinach and all but 1 tablespoon mozzarella. Transfer to an ovenproof dish. Sprinkle mixture evenly with parmesan and the remaining 1 tablespoon mozzarella.
- Bake 10 minutes; remove from oven. Heat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve immediately with reserved artichoke leaves.
- (Per 1/4-cup serving)
- Calories: 226
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.8g
- Cholesterol: 15mg
- Carbohydrates: 20g
- Protein: 9g
- Sodium: 296mg
- Fiber: 3g
CHEESY SPINACH & ARTICHOKE DIP
Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
AMAZING NO COOK SPINACH ARTICHOKE DIP
This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.
Provided by Nomi Fredrick
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 20m
Yield 32
Number Of Ingredients 9
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.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.4 g, Cholesterol 16.3 mg, Fat 6.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 0.8 g
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SKINNY SPINACH AND ARTICHOKE DIP - NATASHA'S KITCHEN
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4.8/5 (34)Total Time 20 minsCategory AppetizerCalories 223 per serving
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble lightly.
- Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I squeezed the spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it's done.
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