Melissas Hot Spinach And Artichoke Dip Food

HOT SPINACH AND ARTICHOKE DIP

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.

MILESTONE HOT ARTICHOKE-SPINACH DIP

Steps:

• Combine mozzarella cheese, parmesan cheese, mayonnaise, pepper, artichoke, garlic, cream cheese and thawed spinach in a oven proof dish.
• Bake in 325 oven for 20 minutes.

MELISSA'S HOT SPINACH AND ARTICHOKE DIP

Steps:

• Cream together cream cheese, mayo, sour cream, Parmesan, and garlic until well blended. Drain spinach well. Rinse artichokes and chop using food processor.
• Fold in artichokes and spinach into creamed mixture. Spread into greased baking dish.
• Bake 20-25 minutes at 350 degrees or until top is lightly browned.
• Serve warm with bread or crackers.

HOT SPINACH ARTICHOKE DIP

Steps:

• Cook spinach as directed on package. Drain spinach, pressing with fork to remove excess liquid. Chop spinach finely.
• In 1 to 3 quart slow cooker, combine spinach and all remaining ingredients; mix well.
• Cover; cook on low setting for 1 1/2 to 2 1/2 hours.
• Serve with sliced French Bread, Pitas or Pita chips. Any Dippers will do -- vegetables, crackers or chips.

HOT SPINACH AND ARTICHOKE DIP

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.

ILENE'S HOT SPINACH AND ARTICHOKE DIP

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!

HOT SPINACH ARTICHOKE DIP

Steps:

• Leave spinach out to thaw and cream cheese on the counter to soften for mixing.
• Thoroughly drain thawed spinach and jar of artichokes.
• Combine cream cheese, sour cream, and mayo in a mixing bowl until fairly creamy.
• Add shredded cheese, parmesan and garlic.
• Then add you spinach and artichokes.
• Scoop dip into an oven safe dish and pop into a preheated 375 degree oven and 15 minutes and then turn the broiler on for a couple minutes just to slightly brown the top.
• Serve with chips, rye rounds, veggies, whatever you like, and ENJOY!

HOT ARTICHOKE AND SPINACH DIP

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.

HOT ARTICHOKE-SPINACH DIP

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.