Classic Spinach And Artichoke Dip Food

SPINACH ARTICHOKE DIP

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.

HOT SPINACH AND ARTICHOKE DIP

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.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

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.

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

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.

CLASSIC SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375.
• In a small baking dish mix together all ingredients and blend well.
• Cover and bake until hot and bubbly (about 40 minutes).
• Serve hot with chips or bread of your choice.

CLASSIC SPINACH AND ARTICHOKE DIP

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350°F.
• Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.

WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.

SKINNY SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
• Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, 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.

MY HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
• Squeeze spinach dry and mix in all ingredients well.
• Place mixture in prepared baking dish.
• Bake 20 minutes or until bubbling and lightly browned.

NAUGHTIEST, MOST DELICIOUS SPINACH-ARTICHOKE DIP

Steps:

• Preheat oven to 350.
• Mix all ingredients in a baking dish.
• Bake, covered, for 30 minutes.
• Enjoy all of the compliments from your guests!

FABULOUS SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
• Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

EASY SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP

Steps:

• Lightly grease a large baking dish.
• Mix all ingredients.
• Place in baking dish and bake at 350 degrees 35-45 minutes.
• Serve with wheat crackers or chips.