Ninja Spinach Artichoke Dip Food

SPINACH & ARTICHOKE DIP- NINJA FOODI RECIPE

Steps:

• Add garlic to Ninja Foodi
• Add chicken broth
• Add mayonnaise
• Add sour cream
• Add spinach
• Add cream cheese
• Add Artichokes
• Stir until combined
• Close pressure cooker lid- move valve to "seal" position
• Cook on high pressure 4 minutes
• Quick release pressure and remove lid
• Stir and add cheese

NINJA SPINACH ARTICHOKE DIP

Steps:

• Place all ingreedients in the Mini Master Prep Bowl, artichokes and spinach on top. Secure the top and pulse 5-7 times until combined, but chunky.
• Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
• Serve as hot dip for tortilla chips, granished with a whole artichoke heart and grated or shredded Parmesan cheese.
• BOB'S TIPS:Make your own flour tortilla chips for dipping by frying fresh tortillas in a lightly buttered pan until golden brown. While traditionally served hot, this dop works just fine cold as well -- simply skip the microwave.

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.

SPINACH ARTICHOKE DIP

Steps:

• Thaw the box of spinach, drain and roughly chop it.
• Drain and chop the artichoke hearts
• Press or chop the garlic.
• Mix all of the ingrediants together and bake in an 8x8 or 9x9 pan at 350 fo 30-35 minutes.

MIMI'S CAFE SPINACH ARTICHOKE DIP

Steps:

• Combine Jack, Swiss and Parmesan cheeses in a mixing bowl.
• Drain artichokes and dice into small pieces. Wash and cut spinach into 1-inch pieces and add to cheese mix.
• In a separate mixing bowl combine the mayonnaise, alfredo sauce, garlic and pepper. Mix until well combined.
• Pour the mayonnaise mixture into the cheese mix and stir until well mixed.
• Drain sun-dried tomatoes of any oil or liquid and dice into small pieces and add to the mixture.
• Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread.

CHEESY SPINACH & ARTICHOKE DIP

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.