Cheesy Spinach Artichoke Dip Microwave Food

CHEESY SPINACH ARTICHOKE DIP (MICROWAVE)

Steps:

• 1. in a microwave safe glass bowl, place frozen spinach and microwave for 5-7 minutes
• 2. remove, stir and add artichokes and all the seasonings, microwave for 3 more minutes
• 3. remove, stir and add both pkg's of cream cheese, microwave 3 more minutes
• 4. remove, stir and add the parmesan cheese microwave until completely melted (about 3-5 minutes)
• 5. *************************
• 6. Serve with any crusty bread toasted or not (whatever you prefer) or restaurant style tortilla chips.

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.

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.

SIMPLE HOT SPINACH ARTICHOKE DIP

Steps:

• Drain spinach, and squeeze any remaining water from it. Place in medium microwave safe bowl.
• Add artichoke hearts and microwave for 1-2 minute until warm.
• Cut cream cheese into chunks and stir into spinach and artichokes. Microwave until cheese can be totally incorperated (roughly 3 minutes).
• Add remaining ingrediants and stir to combine, and microwave until hot.
• Serve with fresh baguettes and vegetables for dipping.
• **can also be made in advance and reheated at serving time.

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 AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY

Steps:

• Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
• In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
• Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
• Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
• Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
• (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
• Enjoy!

CREAMY, CHEESY SPINACH ARTICHOKE DIP

Steps:

• In a heavy saucepan, on medium high heat stir together cream and lemon juice. Add butter and garlic.
• When butter is almost completely melted, stir in about 1/3-1/2 of the parmesan cheese.
• When the parmesan has melted add more parmesan, continuing the process until all the parmesan is in the sauce and for the most part melted. Remember to occasionally stir, so cheese does not stick to the bottom of the pan.
• Meanwhile, chop the spinach and artichoke hearts depending on how chunky you'd like your dip.
• Add about 1/2 of the mozzarella and allow it to melt almost fully, stirring occasionally. When the first half has melted, add the remainder.
• Before the mozzarella is completely melted, fold in the chopped spinach and artichoke hearts. You should be able to see the stringy mozzarella as you fold it intp the sauce.
• Put in a 13x9 baking dish and heat on 350 degrees for about 10-15 minute (Too long and the butter with start to separate, but still good.).

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.

KRAFT SPINACH & ARTICHOKE DIP

Steps:

• PREHEAT oven to 350°F Mix all ingredients until well blended.
• SPOON into 9-inch pie plate or quiche dish.
• BAKE 20 minute or until heated through.
• Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

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.