Mossy Swamp Dip Artichoke Spinach Food

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• Mix together Parmesan cheese, spinach, and artichoke hearts.
• Combine remaining ingredients and mix with spinach mixture.
• Bake for 20-30 minutes.
• Serve with crackers or toasted bread.

ARTICHOKE SPINACH DIP - SLIMMED

Steps:

• Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
• In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
• Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.
• Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.
• Serving suggestion: Strips of yellow or red bell pepper, and endive

DUMP SPINACH AND ARTICHOKE DIP FROM FROZEN

Steps:

• Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
• Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.

MOSSY SWAMP DIP (ARTICHOKE-SPINACH)

Steps:

• Preheat oven to 350°F.
• Thaw spinach and squeeze to get as dry as possible.
• Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade.
• Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops.
• Chop water chestnuts coarsely.
• Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed.
• Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt.
• Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky.
• Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!).
• Sprinkle with red pepper sauce, paprika, and more cracked black peppers.
• Serve with hearty chips, large croutons, or over pasta!

SMOKY SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
• Chop the artichokes into bite-size chunks.
• In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
• Allow the dip to cool slightly before serving with tortilla chips.
• *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.

THE BEST SPINACH ARTICHOKE DIP

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.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

FABULOUS SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
• Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
• Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.

SAVORY SPINACH ARTICHOKE DIP

Steps:

• 1) in a medium-large pot, melt butter over med-high heat.
• 2) add onions to butter and saute.
• 3) reduce heat to medium.
• *** mixing continuously, add ingredients in the following order:.
• a) thawed spinach.
• b) cream cheese.
• c) sour cream.
• d) monterey jack.
• e) chopped artichoke hearts.
• f) red pepper.
• 4) remove from heat and slide dip into a serving crock.
• 5) top with parmesan cheese and a spinkle of red pepper flakes.
• 6) serve with hot tortilla bread or chips.
• (my personal preference is the tortilla bread).

LUSCIOUS SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
• Bake until heated through and bubbly, about 25 minutes.

SKINNY SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
• Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

SLOW COOKER SPINACH-ARTICHOKE DIP

Steps:

• Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on High, stirring occasionally to combine, for 2 hours.

MOLD AND MILDEW DIP AKA SPINACH ARTICHOKE DIP

Steps:

• Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish.
• Add the mayonnaise, scallions, spinach, grated cheese, and spices.
• Add as much green food coloring as desired. Bake at 350°F for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.

NAUGHTIEST, MOST DELICIOUS SPINACH-ARTICHOKE DIP

Steps:

• Preheat oven to 350.
• Mix all ingredients in a baking dish.
• Bake, covered, for 30 minutes.
• Enjoy all of the compliments from your guests!