Kraft Spinach Artichoke Dip Food

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THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

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

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

SAVORY SPINACH-ARTICHOKE DIP



Savory Spinach-Artichoke Dip image

Dip into our Savory Spinach-Artichoke Dip to taste some cheese, artichoke, spinach and Alfredo sauce. This spinach-artichoke dip is great for any occasion!

Provided by My Food and Family

Categories     Dips & Spreads

Time 30m

Yield 24 servings, about 2 Tbsp. each

Number Of Ingredients 6

1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
4 cloves garlic, minced

Steps:

  • Heat oven to 350°F.
  • Mix ingredients until blended.
  • Spoon into 9-inch quiche dish or pie plate sprayed with cooking spray.
  • Bake 20 min. or until lightly browned.

Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.7293 g, Sugar 0 g, Protein 3 g

EASY SPINACH ARTICHOKE DIP WITH CHEESE



Easy Spinach Artichoke Dip with Cheese image

Enjoy the richness and flavor of your favorite appetizer, this Easy Spinach Artichoke Dip with Cheese! This easy spinach artichoke dip is warm and gooey for dipping.

Provided by My Food and Family

Categories     Spices

Time 30m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 6

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. garlic powder

Steps:

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

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories     easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

Steps:

  • Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
  • Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
  • Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

KRAFT SPINACH & ARTICHOKE DIP



Kraft Spinach & Artichoke Dip image

Make and share this Kraft Spinach & Artichoke Dip recipe from Food.com.

Provided by Mande-kay

Categories     < 30 Mins

Time 30m

Yield 2 TB, 22 serving(s)

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
3/4 cup kraft 100% grated parmesan cheese
3/4 cup kraft mayo light mayonnaise
1/2 cup kraft 2% milk shredded reduced-fat mozzarella cheese
1/2 teaspoon garlic powder

Steps:

  • PREHEAT oven to 350°F Mix all ingredients until well blended.
  • SPOON into 9-inch pie plate or quiche dish.
  • BAKE 20 minute or until heated through.
  • Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Nutrition Facts : Calories 55.2, Fat 3.8, SaturatedFat 1, Cholesterol 5.9, Sodium 186.6, Carbohydrate 3.5, Fiber 1.4, Sugar 0.7, Protein 2.5

SAVORY PARMESAN SPINACH-ARTICHOKE DIP



Savory Parmesan Spinach-Artichoke Dip image

Dive into our tasty Savory Parmesan Spinach-Artichoke Dip! This Parmesan spinach-artichoke dip takes 10 minutes of prep, great for a gathering.

Provided by My Food and Family

Categories     Dips & Spreads

Time 30m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (12 oz.) marinated artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 tsp. garlic powder

Steps:

  • Heat oven to 350ºF.
  • Mix ingredients until blended.
  • Spoon into shallow baking dish sprayed with cooking spray.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.7248 g, Sugar 0 g, Protein 4 g

PHILLY SPINACH ARTICHOKE DIP



PHILLY Spinach Artichoke Dip image

Make PHILLY Spinach Artichoke Dip extra creamy with three kinds of cheese. Include cream cheese, mozzarella and Parm in our PHILLY Spinach Artichoke Dip.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 15m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz.) marinated artichoke hearts, drained, chopped
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Spread cream cheese onto bottom of microwaveable 9-inch pie plate.
  • Mix spinach, artichokes, mozzarella and garlic powder until blended; spread over cream cheese. Sprinkle with Parmesan.
  • Microwave on HIGH 2 min. or until heated through.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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