Really Wicked Spinach Artichoke Dip Food

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:

• 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.

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.

REALLY WICKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish.
• Bake in preheated oven until warm, about 8 minutes.

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F. Make sure spinach is thawed before you mix with other ingredients. Half and quarter artichoke hearts.
• In a large bowl, combine spinach, artichokes, 1/2 cup of Parmesan, 1 cup Mozzarella, white pepper, salt, and red pepper. If you want your dips to be cheesier, add the cream cheese into the mixture.
• In a 6 x 10 baking pan (preferably glass or stone), spray with non-stick spray and spoon spinach and artichoke dip into pan. Sprinkle remaining Parmesan cheese on top. Bake in oven for 20 minutes or until it starts to bubble. Serve with Pita chips.

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.

REALLY WICKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish.
• Bake in preheated oven until warm, about 8 minutes.

ARTICHOKE DIP NO SPINACH

Steps:

• Juice the lemons and discard the rest (or keep for garnishing).
• Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
• Put the artichoke hearts in the blender and blend on high.
• Add the artichoke hearts to the mixture.
• Add cheese, garlic, and red pepper.
• Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
• To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.

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.

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.

HEALTHY SPINACH ARTICHOKE DIP (VEGAN)

Steps:

• 1. Preheat oven to 350.
• 2. Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender (You may want to food process this depending on your desired texture).
• 3. In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.
• 4. Combine all ingredients in a baking dish and bake for 20 minutes until hot.
• Add extra vegetable broth during cooking to give it a silky, bubbling texture.
• (this batch is for a large party, make 1/2 if under 10 people).

REALLY WICKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish.
• Bake in preheated oven until warm, about 8 minutes.