Five Cheese Spinach Artichoke Dip Recipe 465 Food

FIVE-CHEESE SPINACH & ARTICHOKE DIP

Steps:

• Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. , In a 3-qt. 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, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.,

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• Mix together Parmesan cheese, spinach, and artichoke hearts.
• Combine remaining ingredients and mix with spinach mixture.
• Bake for 20-30 minutes.
• Serve with crackers or toasted bread.

SPINACH, ARTICHOKE AND CHEESE DIP

Steps:

• In a large saucepan, warm the olive oil and butter over medium heat.
• When the butter has melted, add onion and cook until wilted. (4 minutes).
• Add the garlic and cook 2 minutes longer, stirring occasionally.
• Sprinkle flour over the onion mixture.
• Cook, stirring constantly, until mixture turns golden brown in color. (12 minutes).
• While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated.
• When the mixture begins to simmer, stir in the cream.
• Allow mixture to simmer and remove from the heat.
• Add the Parmesan, bouillon, lemon juice and sugar and stir until thoroughly blended.
• Add the sour cream, spinach and artichoke hearts, Monterey Jack cheese and Tabasco sauce and stir until all ingredients are thoroughly combined.
• Transfer to a warm serving bowl and serve immediately with chips or bread cubes.

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.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

ARTICHOKE SPINACH DIP

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
• Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

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.

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.

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 ARTICHOKE & SPINACH DIP

Steps:

• Preheat oven to 350 degrees.
• Allow cream cheese to come to room temperature.
• Cream together the mayonnaise, parmesan and romano cheeses, garlic, basil and garlic salt. Mix well.
• Add artichoke hearts and spinach. Mix until blended.
• Spray a pie pan with non-stick cooking spray. Pour in the dip and top with the mozzarella.
• Bake at 350 degrees for 25 minutes or until the top is browned.
• Serve with toasted bread or tortilla chips.