Goat Cheese Spinach Artichoke Dip W Leeks Food

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SPINACH AND ARTICHOKE GOAT CHEESE DIP



Spinach and Artichoke Goat Cheese Dip image

The addition of goat cheese makes this classic dip better than ever.

Provided by Meghan Y.

Categories     Appetizer

Time 45m

Number Of Ingredients 9

5 oz fresh spinach
14 oz can of artichoke hearts, drained and chopped
8 oz cream cheese, softened
4 oz goat cheese, softened
1/4 cup parmesan cheese
1/4 cup mozzarella cheese + more
1-2 cloves garlic, diced
1/4 tsp salt
1/4 tsp pepper

Steps:

  • Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.
  • Bring a large pot of salted water to a boil over high heat. When boiling, add spinach and cook for approximately 30 seconds to 1 minute until the spinach is wilted. Remove from the water with a slotted spoon to the bowl of cold water to stop the cooking. When cool, remove the spinach from the water and squeeze out any excess water. Add the cooked spinach to a large bowl.
  • Add the artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt and pepper to the spinach. Mash everything together with a fork, making sure you incorporate all the ingredients together well.
  • Add the spinach and artichoke dip to a baking dish. Bake for 25 minutes, top with extra mozzarella cheese (I used approximately 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve immediately with chips, crackers, or toasted French bread.

GOAT CHEESE SPINACH ARTICHOKE DIP



Goat Cheese Spinach Artichoke Dip image

Spinach and artichokes meet goat cheese in this bubbly, cheesy concoction that is spinach artichoke dip.

Provided by Lavanya Narayanan

Time 45m

Yield 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 375ºF.
  • Fill a large bowl with ice and cold water. Set aside.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add spinach and cook for approximately 30 seconds to 1 minute, until the spinach is wilted.
  • Remove the spinach from the water with a slotted spoon and transfer to the ice water. This will stop the cooking.
  • Once spinach is cool, remove it from the water. Squeeze out any excess liquid.
  • Add the spinach, artichoke hearts, cream cheese, goat cheese, parmesan, mozzarella, garlic, salt and pepper to a large bowl.
  • Mash everything together with a fork until well mixed.
  • Scoop spinach mixture into a baking dish. Bake for 25 minutes.
  • Top with 1/8 cup of mozzarella cheese and bake for an additional five minutes.
  • Serve immediately with chips, crackers or toasted French bread.

CHEESY SPINACH & ARTICHOKE DIP



Cheesy spinach & artichoke dip image

Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party

Provided by Sophie Godwin - Cookery writer

Categories     Canapes

Time 50m

Number Of Ingredients 11

vegetable oil, for the dish
300g chopped frozen spinach, defrosted
250g soft cheese
150ml soured cream
100g mayonnaise
2 large garlic cloves, finely grated
75g vegetarian hard cheese, grated
100g grated mozzarella
100g grated vegetarian cheddar
2 x 280g jars artichokes, drained and roughly chopped
tortilla chips and crudités of your choice, to serve

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.

Nutrition Facts : Calories 318 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

SPRING VEGETABLE AND GOAT CHEESE DIP



Spring Vegetable and Goat Cheese Dip image

We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.

Provided by Andrew Knowlton

Categories     Condiment/Spread     Cheese     Cheddar     Goat Cheese     Artichoke     Asparagus     Leek     Pea     Spring     Party     Bon Appétit

Yield 4-6 servings

Number Of Ingredients 14

1 cup 3/4"-inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks (white and pale-green parts only)
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup grated mild white cheddar
Kosher salt and freshly ground black pepper
1 14-ounce can chopped artichoke hearts in water, drained
1/4 cup fresh (or frozen, thawed) peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
4 ounces crumbled fresh goat cheese, divided

Steps:

  • Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
  • Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

HOT ARTICHOKE AND GOAT CHEESE DIP



Hot Artichoke and Goat Cheese Dip image

Got this from my good friend Amy. Don't let the goat cheese scare you off. I always use the canned artichokes, you can even use low fat cream cheese and mayo if you want to shave off some calories. This is really simple and impressive. I don't ever tell people what's in it until they've tried it and go on and on about how awesome it is, then I tell them about the goat cheese ;). It's good with anything, I've served it with hoitey toitey crackers and veggies as well as generic "Ruffles" type chips, no matter what there is hardly any left.

Provided by chelle keithley

Categories     Cheese

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts, drained or 10 ounces frozen artichoke hearts
1 1/2 cups chopped onions
1 large garlic clove, minced
1/2 cup mayonnaise
8 ounces cream cheese, softened
1/3 cup shredded parmesan cheese
6 ounces softened goat cheese

Steps:

  • In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
  • Blend, leaving some texture.
  • Spoon into a 7 or 8 inch casserole dish.
  • Preheat oven to 350.
  • Bake dip uncovered for 30 minutes.
  • Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).

Nutrition Facts : Calories 193.1, Fat 15, SaturatedFat 8.1, Cholesterol 37, Sodium 351.1, Carbohydrate 9.1, Fiber 2.1, Sugar 2.2, Protein 7

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