BAKED SPINACH AND ARTICHOKE DIP
Who can resist a cheesy hot artichoke dip?? Not I, said the pregnant lady! ;) This recipe is so easy to assemble and is the perfect party food; always a crowd pleaser! Keep this one in mind when you're thinking about what to make for your next party.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 5
Steps:
- Thaw frozen spinach then squeeze it dry with your hands.
- Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, 3/4 cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining 1/4 cup parmesan cheese.
- Bake uncovered for 25 minutes at 350˚F or until heated through. Serve with your favorite crostini, chips, or crackers. Yum!
ALMOST-FAMOUS SPINACH-ARTICHOKE DIP
Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
- Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
- Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.
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 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
LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP
This is my recipe that evolved from many trial and error attempts. I had eaten it at a famous restaurant and tried to figure out all the ingredients. I have had many compliments every time I serve it.
Provided by linda shoaf
Categories Vegetable
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a large baking dish.
- Mix all ingredients.
- Place in baking dish and bake at 350 degrees 35-45 minutes.
- Serve with wheat crackers or chips.
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.
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
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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