Spinach And Artichoke Goat Cheese Dip Food

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

SPINACH AND ARTICHOKE GOAT CHEESE DIP

Steps:

• Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.
• Bring a large pot of salted water to a boil over high heat. When boiling, add spinach and cook for approximately 30 seconds to 1 minute until the spinach is wilted. Remove from the water with a slotted spoon to the bowl of cold water to stop the cooking. When cool, remove the spinach from the water and squeeze out any excess water. Add the cooked spinach to a large bowl.
• Add the artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt and pepper to the spinach. Mash everything together with a fork, making sure you incorporate all the ingredients together well.
• Add the spinach and artichoke dip to a baking dish. Bake for 25 minutes, top with extra mozzarella cheese (I used approximately 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve immediately with chips, crackers, or toasted French bread.

GOAT CHEESE SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375ºF.
• Fill a large bowl with ice and cold water. Set aside.
• Bring a large pot of salted water to a boil over high heat. Once boiling, add spinach and cook for approximately 30 seconds to 1 minute, until the spinach is wilted.
• Remove the spinach from the water with a slotted spoon and transfer to the ice water. This will stop the cooking.
• Once spinach is cool, remove it from the water. Squeeze out any excess liquid.
• Add the spinach, artichoke hearts, cream cheese, goat cheese, parmesan, mozzarella, garlic, salt and pepper to a large bowl.
• Mash everything together with a fork until well mixed.
• Scoop spinach mixture into a baking dish. Bake for 25 minutes.
• Top with 1/8 cup of mozzarella cheese and bake for an additional five minutes.
• Serve immediately with chips, crackers or toasted French bread.

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.

4-CHEESE SPINACH-ARTICHOKE DIP

Steps:

• Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn't burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes.
• Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet., Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.

SPINACH, ARTICHOKE AND CHEESE DIP

Steps:

• In a large saucepan, warm the olive oil and butter over medium heat.
• When the butter has melted, add onion and cook until wilted. (4 minutes).
• Add the garlic and cook 2 minutes longer, stirring occasionally.
• Sprinkle flour over the onion mixture.
• Cook, stirring constantly, until mixture turns golden brown in color. (12 minutes).
• While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated.
• When the mixture begins to simmer, stir in the cream.
• Allow mixture to simmer and remove from the heat.
• Add the Parmesan, bouillon, lemon juice and sugar and stir until thoroughly blended.
• Add the sour cream, spinach and artichoke hearts, Monterey Jack cheese and Tabasco sauce and stir until all ingredients are thoroughly combined.
• Transfer to a warm serving bowl and serve immediately with chips or bread cubes.

HOT ARTICHOKE AND GOAT CHEESE DIP

Steps:

• In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
• Blend, leaving some texture.
• Spoon into a 7 or 8 inch casserole dish.
• Preheat oven to 350.
• Bake dip uncovered for 30 minutes.
• Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).

FIVE-CHEESE SPINACH & ARTICHOKE DIP

Steps:

• Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. , In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours., Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.,

FABULOUS SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
• Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

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.