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 PANINI BITES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 45m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
- Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
- Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
- Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.
LOW FAT SPINACH AND ARTICHOKE DIP
I love spinach and artichoke dip, but hate the fat... I came up with this fast and easy recipe that tastes great, is easy to put together, low in fat but big on taste! Flavored with roasted red peppers and Parmesan cheese, no yicky mayo here! Makes enough for a large crowd. Can be made in the microwave for even faster preparation. Also delicious served cold. Note: recipe can be made with fat-free marinade artichokes, I usually buy two small jars, adds a little extra zing! WW points = 1/serving
Provided by Brooke the Cook in
Categories Spinach
Time 40m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
- Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
- Add roasted bell pepper and Parmesan cheese and pulse until creamy.
- To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
- Bake for 25 minutes, stirring half way through.
- Dip is done when browned and bubbly around the edges.
- To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
- For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
- Cover with plastic wrap, leaving room for steam to escape.
- Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
- Mix well before serving.
Nutrition Facts : Calories 74.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 14.7, Sodium 358, Carbohydrate 5.1, Fiber 2.1, Sugar 0.5, Protein 4
WARM SPINACH AND ARTICHOKE DIP
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 12 servings (1 serving is 1/4 cup)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
- In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
BUFFALO RANCH ARTICHOKE DIP
Provided by Food Network
Time 40m
Yield 3 cups
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350°.
- 2. Combine Wish-Bone® Buffalo Ranch Dressing with Neufchatel cheese in medium bowl until smooth. Stir in artichokes. Evenly spread into 1-quart casserole, then top with bread crumbs.
- 3. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers
LOW FAT/LOW CARB SPINACH ARTICHOKE DIP IN BREAD BOWL
[Most] Everyone loves Spinach Artichoke Dip with some fresh baked bread. It's great as a fondue dip, or to just eat as a snack.
Provided by Pagan
Categories Spinach
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together Parmesan cheese, spinach, artichoke hearts, and spices.
- Combine remaining ingredients and mix with spinach mixture.
- Deposit in hollowed out round bread loaf and bake at 375°F for 20-30 minutes.
Nutrition Facts : Calories 67.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 3, Sodium 454.4, Carbohydrate 12.7, Fiber 4.3, Sugar 3, Protein 4.6
LOW FAT SPINACH AND ARTICHOKE QUICHE
This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!
Provided by zomojen
Categories Breakfast
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- For the batter:
- In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
- For the crust:
- Preheat the oven to 350 degrees F.
- Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
- To assemble:
- Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
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