Skinny Spinach Artichoke Dip Food

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.

HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
• Combine all the ingredients in a medium bowl.
• Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

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.

SKINNY SPINACH DIP WITH ARTICHOKES

Steps:

• Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
• Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
• In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
• Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.

SPEEDY SPINACH ARTICHOKE DIP CHICKEN

Steps:

• Put the spinach and artichokes in a microwave safe bowl. Cover and cook for 1 minute on high.
• Add 1/4 cup Parmesan, mayonnaise, garlic, onion powder, and pepper. Stir to combine.
• Fold in the mozzarella. Set aside the dip mixture.
• Cover the chicken breasts with wax paper or plastic wrap. Gently pound to 1/4-inch thickness.
• Spray nonstick skillet with cooking spray.
• Add chicken to skillet and cook over medium-high heat. Cook for approximately 2-3 minutes on each side, or until browned.
• Top each breast with 1/4 cup of the spinach dip.
• Add 1/4 cup of water to the skillet and cover. Cook for 1-2 minutes or until chicken is done.
• Sprinkle each breast with 1 teaspoon of Parmesan cheese.

SKINNY SPINACH DIP

Steps:

• cook the spinach in microwave for 1/2 the time the box directions call for. Carefully drain the spinach onto a mesh colandar and squeeze all the liquid out of it.
• in a large bowl mix the spinach and all the other ingredients. stir until well mixed. Refrigerate for a couple of hours before serving.