SPINACH & ARTICHOKE DIP WITH HOMEMADE PITA CHIPS
Creamy and delcious Spinach & Artichoke Dip baked to perfection and served with crispy, homemade Pita Chips.
Provided by June
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl combine all of the dip ingredients and mix until it is well combined. Pour dip into a greased pie plate or 8x8 square pan and bake for 20 minutes or until bubbly and golden brown on top. Serve with Pita Chips or vegetables. Store in covered in refrigerator.
- Preheat oven to 400 degrees. Lay the cut triangles of pita bread onto a baking sheet that you have sprayed with non-stick spray. Drizzle olive oil over the top of each pita triangle and spread oil out with a pastry brush {or I used the tips of my fingers}, sprinkle with kosher salt. Bake for 8-12 minutes, depending on how crispy you like them. Serve with dip. Store in air tight container at room temperature.
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 & ARTICHOKE DIP WITH PITA CHIPS
Here's the best spinach & artichoke dip recipe I've found. Tastes wonderful with homemade pita chips (recipe included). Guten Appetit!
Provided by Douglas J. Renze
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain spinach.
- Be certain to get all the liquid out. Add the rest of the ingredients, mix.
- Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n.
- - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips.
- * Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs.
- Dash) Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer.
- If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning.
- If using cooking spray, sprinkle the pita wedges with seasoning, then spray.
- Bake at 350 degrees Fahrenheit until crisp, about 20 minutes.
- Pita chips may need to be turned half-way through in order to crisp on both sides.
Nutrition Facts : Calories 396.4, Fat 26, SaturatedFat 15.9, Cholesterol 75.6, Sodium 765.1, Carbohydrate 14.7, Fiber 3.7, Sugar 6.5, Protein 29.1
SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS
Steps:
- Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
- Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
- Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
CREAMY & SPICY ARTICHOKE DIP WITH PITA CHIPS
This is the hit of any party I bring it to. Not your average artichoke dip! Your guests will love it!(*Can be made 1 day ahead and stored in fridge.)
Provided by MadzMom
Categories Spicy
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using electric mixer, beat first 8 ingredients in large bowl to blend.
- Fold in artichokes, mozzarella, green onions and jalapeno.
- Transfer to 11x7x2-inch glass baking dish.
- Preheat oven to 400 degrees F.
- Place pita triangles in single layer on baking sheet.
- Brush with oil and sprinkle with salt.
- Bake until crisp, about 10 minutes.
- Remove from oven& keep the oven on.
- Bake dip until bubbling and brown on top, about 20 minutes.
- Serve hot.
GRILLED ARTICHOKE AND SPINACH DIP WITH PITA WEDGES
This irresistible creamy dip from the Weber Grill Restaurant is equally at home at an elegant cocktail party or a Superbowl bash.
Provided by dojemi
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To make the dip:
- Drain artichoke hearts and place on skewers.
- Brush with olive oil and season with salt and pepper.
- Grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
- In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
- Rough chop the artichokes and add to garlic mixture.
- Add the spinach.
- Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper.
- Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
- For the pita:.
- 8 pita rounds.
- Olive oil.
- Salt and pepper.
- To make the pita:
- Brush pita rounds with olive oil and season with salt and pepper.
- Grill briefly over direct heat to warm, about 1 to 2 minutes.
- Cut into wedges.
- Garnish the dip with sour cream and chopped fresh tomato, if desired.
- Serve with the pita wedges.
Nutrition Facts : Calories 354.3, Fat 30, SaturatedFat 15.8, Cholesterol 82.3, Sodium 282.6, Carbohydrate 15.3, Fiber 8.1, Sugar 3, Protein 10
CREAMY ARTICHOKE DIP WITH PITA CHIPS
Provided by David Cassler
Categories Condiment/Spread Dairy Appetizer No-Cook Quick & Easy Cream Cheese Artichoke Fall Bon Appétit Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
- Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
LEMONY SPINACH ARTICHOKE DIP WITH PITA CRISPS
Yum! While the pita crisps are baking, you can make up the dip. Quick and easy! Made for the RSC contest, January 2009.
Provided by Sharon123
Categories < 30 Mins
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 16
Steps:
- To make dip:.
- Stir artichokes, sour cream, chickpeas, mayonnaise, cheese, green onions, lemon juice, soup mix and black pepper together in a large bowl.
- Drain the thawed spinach, squeeze out as much as you can with your hands, then press between paper towels. Stir in the artichoke mixture. Cover and chill in the refrigerator 30 minutes(and up to 2 days).
- Serve with pita crisps.
- To make Pita Crisps:.
- Preheat oven to 350*F.
- Cut each pita bread in half. Then cut halves into wedges. Spray a baking sheet with cooking spray. Place wedges on baking sheet in a single layer.
- Combine oil, pepper, garlic powder and salt in a small bowl. Brush each triangle with the oil/spice mixture.
- Bake the wedges 8-10 minutes, or until light brown and crispy. Be sure to watch closely so they don't burn!
Nutrition Facts : Calories 821.3, Fat 42.1, SaturatedFat 10.6, Cholesterol 30.9, Sodium 1784.5, Carbohydrate 97.2, Fiber 13.1, Sugar 7, Protein 20.1
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