Five Cheese Spinach Artichoke Dip Recipe 465 Food

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 & 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.

FIVE-CHEESE SPINACH & ARTICHOKE DIP RECIPE - (4.6/5)

Steps:

• Drain peppers, reserving 1 tablespoon liquid; chopped peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. In a 3-quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours. Stir dip; cook, covered, 30 to 60 minutes longer. Stir before serving; serve with crackers.

SPINACH ARTICHOKE DIP RECIPE BY TASTY

Steps:

• Lightly spray an 8 x 8 (20 x 20) baking dish with cooking spray. Heat oven to 375°F.
• In a large bowl, warm the cream cheese in the microwave for 30 seconds. Pour in Alfredo sauce and whisk until well combined.
• Add spices and Parmesan cheese; whisk again. Fold in both types of shredded cheese, then add spinach and artichoke hearts. Mix until thoroughly combined.
• Pour into the prepared dish; sprinkle with additional grated Parmesan cheese. Bake for 30 minutes, until lightly browned and bubbly.
• Serve with tortilla chips.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

AMAZINGLY CHEESY CREAMY SPINACH ARTICHOKE DIP

Steps:

• Saute the onion and red pepper in the oil for 5 minutes.
• Add the garlic and saute an additional 2 minutes.
• Squeeze the spinach to remove all the liquid.
• Add to the onion mixture.
• Add the artichoke hearts.
• In a separate bowl, with an electric mixer, mix the cream cheese, sour cream and mayonnaise until smooth.
• Add to the spinach mixture.
• Add the cheeses and seasonings.
• Put into a shallow, greased baking dish.
• bake at 350F degrees for 30 minutes until golden and bubbly
• Serve with tortilla chips, crackers, veggies or cubed bread.

EASY SPINACH ARTICHOKE DIP WITH CHEESE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 9-inch quiche dish or pie plate.
• Bake 20 min. or until heated through.

CHEESY SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees. Mix all ingredients until well blended.
• Spoon into 9-inch pie plate or quiche dish.
• Bake 20 minutes or until heated through. Serve with crackers and assorted cut-up fresh vegetables.
• Makes 22 servings, 2 T each.
• Make-ahead tip: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before ready to serve, increasing the baking time by 5 to 10 minutes to ensure that the dip is heated through.

4-CHEESE SPINACH-ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Chop all veggies.
• Mix all cheese with sour cream.
• Mix veggies into cheese mixture.
• Spread mixture in a 7" x 11" baking dish.
• Bake covered for 20 minutes at 350 degrees. Remove cover and contiue baking for 5 minutes or til 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.

CREAMY SPINACH ARTICHOKE DIP

Steps:

• Microwave the spinach for 4-5 minutes until completly thawed but do not drain liquid.
• In a large skillet over medium-high heat, cook onion and garlic in oil. Stir frequently until translucent, approximately 5 minutes.
• Stir in flour and cook 1 minute.
• Stir in spinach, artichoke hearts, cheeses and pepper. Stir constantly until cheeses melt.
• Serve warm with raw vegetables or tortilla chips.
• To keep warm, transfer to oven safe serving dish and place in 250 degree oven until ready to serve.