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.
HOT ARTICHOKE-SPINACH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
- Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
- Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.
Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 19 milligrams, Sodium 338 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 6 grams
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.
HOT ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEF JOHN'S HOT SPINACH ARTICHOKE DIP
I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
- Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
- Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
- Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 8.8 g, Cholesterol 70.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 636.8 mg, Sugar 0.8 g
MY HOT SPINACH AND ARTICHOKE DIP
This is my take on the restaurant style dip. I have stuffed chicken with this. I some time heat this up in my mini crock pot instead of baking. This make enough for a big party. Serve with pita chips.
Provided by School Chef
Categories < 30 Mins
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
- Squeeze spinach dry and mix in all ingredients well.
- Place mixture in prepared baking dish.
- Bake 20 minutes or until bubbling and lightly browned.
HOT SPINACH AND ARTICHOKE DIP
From Cooks Country magazine. This recipe relies upon a white sauce rather than cream cheese and mayo.
Provided by Brookelynne26
Categories Spinach
Time 25m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
- Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in half-and-half, 11/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.
- Transfer to 1-quart soufflÇ or baking dish and sprinkle with remaining cheese. Bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes. Serve.
- Make Ahead: Dip can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours. To heat, let dip sit at room temperature for 1 hour, then sprinkle with cheese and bake, covered with foil, in a 450-degree oven for 10 minutes. Remove foil and bake until golden brown and heated through, about 15 minutes longer.
Nutrition Facts : Calories 178.2, Fat 12.4, SaturatedFat 7.6, Cholesterol 36.1, Sodium 470.9, Carbohydrate 9.8, Fiber 2.6, Sugar 0.8, Protein 8.5
HOT ARTICHOKE AND SPINACH DIP II
This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?
Provided by TIFFANY BRENNAN
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, 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.
Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g
HOT SPINACH ARTICHOKE DIP
This dip is awesome. I am asked to bring it to every party. The secret ingredient is the alfredo sauce. It gives it a thick, creamy texture. I actually got this off of a copycat recipe website. It is Applebee's recipe, but I think it tastes ten times better than the dip you get in the restaurant. It goes great w/ Keebler Toasteds Buttercrisp crackers.
Provided by top gun
Categories Spinach
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients in a bowl.
- Pour mixture into a small baking dish.
- Bake for 30 minutes, or until cheeses are melted.
- *If you are taking this to a party, cook the dip in the dish part of a small crockpot, then all you have to do is place the dish back into the crockpot, transport to party, then put the temperature on the lowest setting, be sure to stir every once in awhile. This will keep it warm for hours.
Nutrition Facts : Calories 155.2, Fat 10, SaturatedFat 5.7, Cholesterol 32.2, Sodium 380.3, Carbohydrate 8.9, Fiber 5.4, Sugar 1.4, Protein 9.4
HOT ARTICHOKE DIP
Make and share this Hot Artichoke Dip recipe from Food.com.
Provided by Donna Schueller
Categories < 60 Mins
Time 45m
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 6
Steps:
- Drain artichoke.
- Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
- Blend well, turn into shallow baking dish.
- Bake 15 minutes@ 350 or until bubbly.
- Serve with Bagel Chips (garlic is very good).
Nutrition Facts : Calories 148, Fat 11.1, SaturatedFat 6.4, Cholesterol 35.6, Sodium 268.8, Carbohydrate 5.6, Fiber 3, Sugar 1.1, Protein 7.5
HOT SPINACH ARTICHOKE DIP
I know there are a million spinach dips out there, and I may have tried every one of them! This is what I came up with by the time I was done. You can leave out the artichokes if you don't like them. And you can substitute extra parmesan for the asiago. Hope you like it.
Provided by little_wing
Categories Spinach
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Blend together cream cheese, mayo, lemon-pepper, sourcream and horseradish sauce until smooth.
- Add 1/2 cup of parmesan, 1/2 cup asiago, spinach and artichokes and mix well.
- Pour into 9x9 baking dish and top with remaining 1/2 cup of parmesan.
- Bake at 350°F until lightly browned and bubbly. (about 30 min.).
- Serve warm with baguette slices, tortilla chips, crackers, or toasted pita. Or -- well you get the idea!
Nutrition Facts : Calories 358.6, Fat 29, SaturatedFat 14.8, Cholesterol 69.8, Sodium 695.5, Carbohydrate 14.2, Fiber 3.8, Sugar 2.7, Protein 13.5
HOT SPINACH AND ARTICHOKE DIP
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
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