Quick Stove Top Spinach Artichoke Dip Food

STOVETOP SPINACH AND ARTICHOKE DIP

Steps:

• To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
• Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

QUICK STOVE TOP SPINACH ARTICHOKE DIP

Steps:

• Heat a large saucepan over medium-high heat, add oil. When oil is hot, add the onions and garlic. Cook until they are light brown but not burnt, about 2 minutes.
• Add spinach and chopped artichoke hearts. Cook until ingredients are combined well, about 3 minutes
• In this order: Add milk first, then stir. Add cream cheese, parmesan cheese and mayonnaise. When mixture begins to melt, turn heat to low.Season with salt and pepper. Slowly stir and simmer ingredients until all cheese is completely melted and dip becomes creamy and well combined. Cook for about another 2-3 minutes to blend flavors together.
• Serve immediately when it's warm with bread, crackers or tortilla chips.

STOVE TOP SPINACH AND ARTICHOKE DIP

Steps:

• To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
• Add butter to oil.
• When butter melts, add garlic and onions to the pot.
• Sprinkle in thyme leaves.
• Saute 2 minutes, add chopped red pepper.
• Saute mixture a minute more.
• Sprinkle in flour, stir to coat vegetables.
• Cook flour a minute.
• Whisk in wine and reduce by half.
• Whisk in stock and thicken sauce 1 minute.
• Stir in half-and-half or cream.
• When sauce returns to a bubble, add artichokes, spinach and cheeses.
• Keep stirring until cheeses melt and sauce is well combined.
• Add salt and pepper and adjust seasonings to your taste.
• Remove the top from the round loaf and cube.
• Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
• Reserve extra dip to warm and refill as necessary.
• Cut up bread bowl when baguette slices are gone.
• The bowl is the best part as it absorbs juices from the dip.

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.

EASY SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

SPINACH ARTICHOKE DIP - QUICK & EASY

Steps:

• Preheat oven to 400°F Spray a shallow oven safe glass or ceramic dish (quiche dish or pie plate) with spray release; set aside.
• Combine spinach, artichokes, cream cheese, garlic, salt & pepper.
• Add half of the mozzarella and half of the parmesan cheeses; mix well.
• Sprinkle remaining cheese over top of dish.
• Bake 15 to 20 minutes, or until bubbly.
• Serve with flatbread or matzo.

SPINACH ARTICHOKE DIP

Steps:

• Mix all ingredients.
• Place in casserole dish and either microwave or bake for 15-20 minutes (375 degrees), stirring constantly to mix cheeses.
• Serve with tortillas chips, salsa and sour cream.