Awesome Shrimp Spinach And Artichoke Dip Food

HOT SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 375º.
• With a hand mixer, combine the cream cheese, cheddar, sour cream, mayo, mustard, and Worcestershire sauce until well blended. Add the artichoke hearts, shrimp, mozzarella, shallots, and thyme, and mix well.
• Transfer to a baking dish, sprinkle lightly with paprika, and bake until golden brown, 20 to 30 minutes. Serve hot with chips.

SHRIMP SPINACH ARTICHOKE DIP

Steps:

• In a skillet, melt the butter, then add the raw shrimp. Season with salt and pepper.
• Cook the shrimp until pink, then remove from the pan, and set aside.
• In a microwaveable bowl, cook the frozen chopped spinach to the packaging's instructions, then let cool, drain, and set aside.
• Pour off the marinade from the artichokes, and chop.
• In a saucepan over medium-high, add the chopped artichoke hearts and garlic cloves. Sauté together until fragrant, about 1-2 minutes.
• Add the cream cheese and spinach, stirring as the ingredients meld together. When the cream cheese is almost entirely melted, add the shrimp and the parmesan.
• Remove the saucepan from the heat, and stir until the parmesan melts.
• Transfer to a serving dish, and enjoy warm with chips.

HOT ARTICHOKE AND SHRIMP DIP

Steps:

• Preheat oven to 350ºF.
• In standing mixer, beat cream cheese, mayonnaise, 3/4 cup Parmigiano-Reggiano and garlic on medium speed until well blended. Add artichokes and shrimp, and beat on low to just combine.
• Scrape mixture into a shallow baking dish or pie plate and sprinkle with remaining 1/4 cup parmigiano. Bake for 25-30 minutes, until golden and bubbly. Serve hot with baguette slices and/or crackers.

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.

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

AWESOME SHRIMP, SPINACH AND ARTICHOKE DIP

Steps:

• 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
• 2. Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
• 3. In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
• 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
• 5. Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
• 6. Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
• 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
• 8. Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn't scorch.
• 9. Remove from heat and transfer to either one large shallow pan (2" deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
• 10. Cover and store in refrigerator overnight.
• 11. Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn't browned)
• 12. Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
• 13. Mangia!

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

SPINACH AND ARTICHOKE DIP

Steps:

• In a large bowl, combine the spinach, artichokes, sour cream, mayonnaise, soup mix and 1/2 cup Parmesan cheese. Transfer to a 1-1/2-qt. baking dish. Sprinkle with cheddar cheese and remaining Parmesan cheese. , Bake, uncovered, at 350° for 30-35 minutes or until cheese is melted. Serve warm with crackers.

SHRIMP,SPINACH & ARTICHOKE DIP

Steps:

• Heat oven to 350.
• Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
• Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
• Meanwhile, squeeze spinach dry.
• Pat shrimp dry with paper towel.
• Stir shrimp, spinach& artichoke hearts into cheese mixture.
• Bake 30 minutes.

SPINACH ARTICHOKE QUESADILLAS

Steps:

• In a large 12 inch frying pan over medium heat combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
• Stir in minced garlic, artichokes, and spinach. Cook until spinach starts to shrink, about 2 to 3 minutes.
• Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
• In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out 1/4 of the spinach mixture and spread it out across one half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side, until lightly browned.
• Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
• Serve hot or warm.

AWESOME SPINACH ARTICHOKE DIP

Steps:

• Mix together, put into greased baking dish . Top with mozzarella and parmesan cheese (or choose your favourite). Bake for 30 minutes at 350 or until bubbly and golden brown.

AWESOME ARTICHOKE DIP

Steps:

• Preheat your oven to 375 degrees.
• Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
• Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
• Bake covered with aluminum foil for 20 minutes.
• During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
• Serve while hot with tortilla chips, fresh veggies, or Italian bread.

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350F/180C.
• Drain the artichokes and coarsely chop.
• Drain the spinach.
• Mix all ingredients in a bowl, keeping half of the cheeses aside.
• Pour into a shallow baking dish (or more depending on the capacity).
• Sprinkle with remaining cheese.
• Cook for 25 minutes.
• Optional: leave 5 more minutes under the broiler to grill cheese.
• Serve with chips, tortilla chips, bread or pita chips.

CHEESY SHRIMP AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees.
• Melt butter over medium heat in a large nonstick pan. Add onion and cook until soft.
• Add garlic and cook 1 more minute.
• Sprinkle flour into pan. Cook and stir for 1 minute.
• Gradually whisk in heavy cream. Add Worcestershire sauce, Creole seasoning, red pepper flakes, and nutmeg.
• Stir in cheeses until melted.
• Stir in sour cream and spinach until spinach is wilted. Remove from heat and stir in shrimp.
• Transfer mixture to a baking dish. Bake for 15 minutes.

AWESOME ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350 ***If you want to add the bacon, it's optional, but is great with this!! Cook 3 decent sized Strips of bacon first and set aside to crisp-up.
• 2. Cut up tomatoes, Artichokes (small bite sized), dice onions, and add tothe bacon drippings and sautee until soft. Salt and Pepper to taste.
• 3. Place satueed veggies in a bowl with the cheese, Mayo, sour cream and crumble the crisp bacon. Stir until all is generously covered.
• 4. Place mixture into a 9 x 13-ish baking dish and bake at 350 for 20 mins.
• 5. Serve Warm with Pita chips, JJ Flats or small bread pieces!
• 6. ** I have added spinach, crab, and small shrimp to mix it up! Also have added cajun sesoning and garlic!!!It's differnt everytime. Hope you love it as much as we do!!