Melissas Hot Spinach And 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.

MY HOT SPINACH AND ARTICHOKE DIP



My Hot Spinach and Artichoke Dip image

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

1 (10 ounce) package chopped spinach
1 (14 ounce) water-packed artichoke hearts, drained
1 1/2 cups parmesan cheese
1/2 cup grated asiago cheese
1/2 cup mayonnaise
1 cup prepared alfredo sauce

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 ARTICHOKE AND SPINACH DIP



Hot Artichoke and Spinach Dip image

I made MustangMom's Delicious Zucchini Casserole the other night for dinner and LOVED it, especially the sauce that goes on the zucchini. I was thinking how it would make a wonderful base for a hot artichoke and spinach dip. Here is the dip with my alterations. Oh, and if you haven't tried her casserole, it's a must!

Provided by Marney

Categories     < 30 Mins

Time 20m

Yield 2 cups, appx., 5-8 serving(s)

Number Of Ingredients 8

1/2 cup butter, melted
1/2 cup sour cream
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
7 ounces artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, drained well
1 garlic clove, minced
1 teaspoon paprika

Steps:

  • Combine butter, sour cream, cream cheese and cheddar cheese and blend well.
  • Add the artickoke hearts, spinach and garlic. Sprinkle with the paprika.
  • Place mixture in an oven safe dish and bake at 350 degrees for 15-20 minutes or until bubbly and heated through.
  • Serve with baguette slices and vegetable sticks.

Nutrition Facts : Calories 488.1, Fat 46.8, SaturatedFat 29.5, Cholesterol 132.6, Sodium 560.7, Carbohydrate 8, Fiber 2.8, Sugar 0.8, Protein 12.1

HOT ARTICHOKE AND SPINACH DIP II



Hot Artichoke and Spinach Dip II image

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

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

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 AND ARTICHOKE DIP



Hot Spinach and Artichoke Dip image

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

4 tablespoons unsalted butter
1 onion, chopped fine
2 (9 ounce) boxes frozen artichoke hearts, thawed, squeezed dry, and chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups half-and-half
1 1/2 cups grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon salt
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

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

ILENE'S HOT SPINACH AND ARTICHOKE DIP



Ilene's Hot Spinach and Artichoke Dip image

This recipe is a huge hit everytime I make it and never lasts. If by chance you do have leftovers it's good cold, too!

Provided by mswolfcry

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 1/4 cups parmesan cheese, shredded
1 cup monterey jack cheese, shredded
1/3 cup monterey jack cheese, shredded
1/2 cup sour cream, I prefer Knudsen
1/2 cup mayonnaise, I prefer Best Foods
6 ounces cream cheese, at room temperature
1/4 cup milk, I use 1% since that's what I have on hand
1/4 cup heavy whipping cream
2 garlic cloves, minced fine
1 -1 1/2 teaspoon red pepper flakes, to taste (I prefer 1 1/2 tsp)
1/4 teaspoon salt
2 -3 dashes cracked black pepper

Steps:

  • *Preheat oven to 375 degrees.
  • *Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid.
  • *Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed.
  • *In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined.
  • *Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt -- add a little more if needed.
  • *Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese.
  • *Bake for 25-30 minutes until bubbly.
  • *Serve with tortilla chips or baguette slices.
  • *Enjoy!

PAULA'S HOT SPINACH AND ARTICHOKE DIP



Paula's Hot Spinach and Artichoke Dip image

My husband and I love spinach and artichoke dip and we usually ordered it every time we ate dinner out. I wanted to be able to make it at home. After several trials and many altered recipes later, this dip is just like the one's we had in the restaurants.

Provided by PaulaCS

Categories     Cheese

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 (16 ounce) can artichoke hearts, drained and cut into small pieces
1 (10 ounce) package frozen chopped spinach, defrost and squeeze drain the spinach
1 cup mayonnaise (can use reduced fat - do not use fat free)
1 cup shredded parmesan cheese
1 cup shredded colby-monterey jack cheese
1/4 cup chopped green onion

Steps:

  • Mix mayonnaise and cheese together.
  • Then add the remaining ingredients and mix well.
  • Heat oven to 350ºF.
  • Bake covered for 25-30 minutes.
  • Bake uncovered for 5 minutes.
  • Serve with wheat crackers, tortillas, or rye bread.

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