SHRIMP SPINACH ARTICHOKE DIP
Shake up your usual go-to appetizers by bringing Shrimp Spinach Artichoke Dip to the get-together this year! Shrimp add flavor to this twist on a well-loved classic. Cook the shrimp in butter, then toss into a combination of artichoke hearts, chopped spinach, garlic, cream cheese and parmesan to create this gooey dip. Serve warm with tortilla or pita chips. Wow your party guests with flavorful, familiar-but-different Shrimp Spinach Artichoke Dip.
Provided by Erin Parker, The Speckled Palate
Categories Appetizers & Starters
Time 30m
Number Of Ingredients 9
Steps:
- In a skillet, melt the butter, then add the raw shrimp. Season with salt and pepper.
- Cook the shrimp until pink, then remove from the pan, and set aside.
- In a microwaveable bowl, cook the frozen chopped spinach to the packaging's instructions, then let cool, drain, and set aside.
- Pour off the marinade from the artichokes, and chop.
- In a saucepan over medium-high, add the chopped artichoke hearts and garlic cloves. Sauté together until fragrant, about 1-2 minutes.
- Add the cream cheese and spinach, stirring as the ingredients meld together. When the cream cheese is almost entirely melted, add the shrimp and the parmesan.
- Remove the saucepan from the heat, and stir until the parmesan melts.
- Transfer to a serving dish, and enjoy warm with chips.
Nutrition Facts : Calories 288 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1086 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
HOT SPINACH AND ARTICHOKE DIP
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
SHRIMP,SPINACH & ARTICHOKE DIP
This came from my local grocery store on an index card(taste tester was giving away). Well, I finally made it and was very pleased!
Provided by ImNotHere
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
- Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
- Meanwhile, squeeze spinach dry.
- Pat shrimp dry with paper towel.
- Stir shrimp, spinach& artichoke hearts into cheese mixture.
- Bake 30 minutes.
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.
EASY SPINACH ARTICHOKE DIP
Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 5 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
SHRIMP ARTICHOKE DIP
People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.
Provided by Kat
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 35m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g
HOT ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
SLOW COOKER SPINACH ARTICHOKE DIP
Make and share this Slow Cooker Spinach Artichoke DIp recipe from Food.com.
Provided by grinwaldn
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Pulse the cashews in a blender until a fine powder forms. You're looking for a flour-like consistency. Be careful not to overmix or you'll end up with cashew butter.
- 2. Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
- 3. Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using). Stir until well combined.
- 4. Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
- 5. Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.
- Makes 8-10 appetizer-sized servings.
- *Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can't find or don't want to use it, feel free to omit.
- **Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you're avoiding eggs or want to keep this dish completely plant-based.
Nutrition Facts : Calories 266.6, Fat 11.7, SaturatedFat 2.3, Sodium 527.9, Carbohydrate 36.5, Fiber 15.6, Sugar 4.7, Protein 11.1
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- Heat a large cast iron skillet over medium heat. Melt butter and saute onion for 5 minutes or until tender. Add in spinach and stir for 1 minute to wilt. Transfer cooked onions and spinach to cutting board to cool slightly. Chop into small pieces.
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