SPINACH AND ARTICHOKE GOAT CHEESE DIP
The addition of goat cheese makes this classic dip better than ever.
Provided by Meghan Y.
Categories Appetizer
Time 45m
Number Of Ingredients 9
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.
SPINACH ARTICHOKE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h15m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
- Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
- In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
- Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
- Preheat the oven to 375 degrees F.
- Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
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.
SPINACH AND ARTICHOKE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
- Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
- Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 470, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 177 milligrams, Sodium 892 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 15 grams, Sugar 7 grams
GOAT CHEESE SPINACH ARTICHOKE DIP
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.
GOAT CHEESE SPINACH ARTICHOKE DIP W/ LEEKS
This easy one-skillet goat cheese spinach artichoke dip with leeks is made with fresh ingredients, four kinds of cheese including cream cheese, goat cheese, parmesan cheese, and mozzarella, and takes only 20-minutes. Naturally vegetarian and gluten-free.
Provided by Jessica Halverstadt
Categories Appetizers & Snacks
Time 20m
Number Of Ingredients 13
Steps:
- Turn broiler on to high heat.
- In a large (12") cast-iron skillet, melt the butter over medium heat. Add spinach, artichoke hearts, leeks, garlic, salt, and pepper. Sauté for 2-3 minutes or until the vegetables are soft, stirring frequently.
- Stir in the lemon juice, then the cream cheese, goat cheese, and one cup of parmesan cheese. Continue stirring until the cheese has melted and the ingredients are well incorporated.
- Spread the mixture out evenly in the cast-iron skillet and sprinkle with mozzarella and the remaining parmesan cheese.
- Broil for 3-5 minutes or until the cheese has begun to brown.
- Remove from oven and serve warm with bread, chips/crackers, or veggies.
Nutrition Facts : Calories 269 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 616 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SPRING VEGETABLE AND GOAT CHEESE DIP
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
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
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
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
CHEESY SPINACH & ARTICHOKE DIP
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
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
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