Dogfish Head Spinach Artichoke Beer Cheese Dip Food

SPINACH, ARTICHOKE AND BEER DIP

Steps:

• In small saucepan, heat spinach, artichokes and 1 cup of the beer to boiling. Reduce heat; simmer 5 minutes. Remove from heat; drain and discard liquid.
• In large microwavable bowl, microwave cream cheese on High 30 to 60 seconds until softened. Stir in spinach and artichokes. Add pizza cheese, sour cream, mayonnaise, garlic powder, pepper flakes and remaining 1/2 cup beer; stir until blended.
• Microwave uncovered on High about 1 to 2 minutes or until thoroughly heated. Season with salt and pepper. Serve warm.

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.

DOGFISH HEAD SPINACH ARTICHOKE BEER CHEESE DIP

Steps:

• Melt the butter in a large sauce pan and saute the onions until soft, 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
• Stir in the cream cheese, mayo and sour cream. Stir until cheese has started to melt. Add the beer and Worcestershire sauce and lower heat to medium-low. Stir until melted and smooth. Add the dash of lemon juice.
• Dice the butterkase and add, mixing until melted. Season with salt and pepper and a dash of red pepper flakes if desired.
• Fold in the spinach and artichoke
• Meanwhile, toast the pita in a preheated oven or conventional oven. Slice into triangles.
• Arrange the toasted pita on an oven safe platter and spoon the dip over top. Sprinkle with mozzarella and place under the broiler just to set and brown a bit.
• Garnish with fresh diced tomato and parsley. Serve nacho style and enjoy.

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.

DUMP SPINACH AND ARTICHOKE DIP FROM FROZEN

Steps:

• Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
• Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.

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.