Spinach Artichoke And Beer 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 AND BEER DIP

Steps:

• In small saucepan, heat spinach, artichokes and 1 cup of the beer to boiling. Reduce heat; simmer 5 minutes. Remove from heat; drain and discard liquid.
• In large microwavable bowl, microwave cream cheese on High 30 to 60 seconds until softened. Stir in spinach and artichokes. Add pizza cheese, sour cream, mayonnaise, garlic powder, pepper flakes and remaining 1/2 cup beer; stir until blended.
• Microwave uncovered on High about 1 to 2 minutes or until thoroughly heated. Season with salt and pepper. Serve warm.

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.

HOT SPINACH, ARTICHOKE, AND PALE ALE DIP

Steps:

• Boil spinach and artichokes in 2½ cups water until tender. Transfer to a fine mesh strainer to drain, using the back of a spoon to press out any remaining liquid. Set aside.
• Melt butter in a saucepan over medium heat; add the onion and cook, stirring occasionally, until soft and beginning to brown, about 10 minutes. Add garlic and cook an additional minute until fragrant. Stir in the beer followed by the cream cheese, sour cream, and grated cheeses. Cook, stirring regularly, until the cheese is fully melted and incorporated. Add lemon juice, worcestershire sauce, red pepper flakes, and salt to taste. Stir in the spinach and artichokes, transfer to a bowl, and serve warm alongside a cold, hoppy beer.
• To create a browned crust, add additional cheese to the top of the dip and place under the broiler for 3 minutes right before serving. Be sure to use an oven proof serving dish.

HOT SPINACH AND ARTICHOKE DIP

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.

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
• In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
• Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.

CREAMY SPINACH ARTICHOKE DIP

Steps:

• Microwave the spinach for 4-5 minutes until completly thawed but do not drain liquid.
• In a large skillet over medium-high heat, cook onion and garlic in oil. Stir frequently until translucent, approximately 5 minutes.
• Stir in flour and cook 1 minute.
• Stir in spinach, artichoke hearts, cheeses and pepper. Stir constantly until cheeses melt.
• Serve warm with raw vegetables or tortilla chips.
• To keep warm, transfer to oven safe serving dish and place in 250 degree oven until ready to serve.

SPINACH & ARTICHOKE DIP- NINJA FOODI RECIPE

Steps:

• Add garlic to Ninja Foodi
• Add chicken broth
• Add mayonnaise
• Add sour cream
• Add spinach
• Add cream cheese
• Add Artichokes
• Stir until combined
• Close pressure cooker lid- move valve to "seal" position
• Cook on high pressure 4 minutes
• Quick release pressure and remove lid
• Stir and add cheese

THE BEST SPINACH ARTICHOKE DIP EVER

Steps:

• Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
• Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
• In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
• Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
• Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
• Serve with pita wedges, chips, or crackers!

CHEESY BEER AND SPINACH DIP

Steps:

• In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.
• Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
• Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
• Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
• Bake 25-30 minutes or until bubbly and cheese is browned.
• Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
• Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

EASY SPINACH ARTICHOKE DIP WITH CHEESE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 9-inch quiche dish or pie plate.
• Bake 20 min. or until heated through.

BETTER-THAN APPLEBEE'S SPINACH AND ARTICHOKE DIP RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a bowl and mix thoroughly.
• Spread mixture into a small baking dish.
• Bake for 30 minutes or until the cheese is bubbling and melted.
• Serve hot with roughly 2 slices of baguette per person or any of your chosen accompaniments.

BAKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Combine ingredients in a large bowl, stirring until well-blended.
• Spoon mixture into a cast iron skillet or baking dish.
• Bake at 350° for 30 minutes or until bubbly.
• Serve with pita chips or toasted baguettes.

SPINACH ARTICHOKE DIP

Steps:

• Pulse artichoke, spinach, cream cheese, sour cream, garlic, salt, and pepper together in a food processor until blended to your liking. Alternatively you can use an immersion blender with a large bowl (as we did).
• Stir in mozzarella and parmesan cheese.
• Transfer dip to an oven safe dish and bake at 350 degrees until everything is heated through and melty.
• Serve with your favorite crackers.

DOGFISH HEAD SPINACH ARTICHOKE BEER CHEESE DIP

Steps:

• Melt the butter in a large sauce pan and saute the onions until soft, 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
• Stir in the cream cheese, mayo and sour cream. Stir until cheese has started to melt. Add the beer and Worcestershire sauce and lower heat to medium-low. Stir until melted and smooth. Add the dash of lemon juice.
• Dice the butterkase and add, mixing until melted. Season with salt and pepper and a dash of red pepper flakes if desired.
• Fold in the spinach and artichoke
• Meanwhile, toast the pita in a preheated oven or conventional oven. Slice into triangles.
• Arrange the toasted pita on an oven safe platter and spoon the dip over top. Sprinkle with mozzarella and place under the broiler just to set and brown a bit.
• Garnish with fresh diced tomato and parsley. Serve nacho style and enjoy.

ARTICHOKE & SPINACH DIP IN A COFFIN RECIPE

Steps:

• Preheat oven to 350°F. Prepare Bountiful Beer Bread Mix according to package directions using beer or club soda and butter, if desired. Cool completely. In large bowl, combine remaining ingredients except veggies and crackers. Mix to combine; salt and pepper as desired. Refrigerate, covered, 1 hour or up to overnight. Cut bread horizontally ⅓ down from top. Gently remove bread from the inside of both the top and bottom, creating a coffin with cover. Cut inside bread into cubes; set aside. Fill bottom half of coffin with dip and place top half against the bottom creating an open coffin. Serve with assorted veggies, crackers and reserved bread cubes. Makes 12 servings. Make Ahead: Prepare step 1; store in an airtight container. Prepare step 2. Refrigerate up to 1 day ahead.

SPINACH AND ARTICHOKE DIP RECIPE

Steps:

• In a large saucepan, warm the olive oil and butter together over medium heat.
• When the butter has melted, add the onion and cook until wilted, stirring occasionally, for 3 to 4 min.
• Stir in the garlic and cook for 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
• Sprinkle the flour and continue cooking until the mixture turns a golden-blond color, stirring continuously, for 10 to 15 minutes.
• While whisking continuously, slowly pour in the stock until it is smoothly incorporated.
• When the mixture begins to simmer, stir in the cream. Let it return to a simmer before removing from the heat.
• Add the parmesan, chicken base/bouillon cubes (if using), lemon juice, and sugar. Stir until thoroughly blended.
• Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese, and hot sauce. Stir until the ingredients are thoroughly combined and the cheese has melted.
• Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.

SPINACH ARTICHOKE DIP RECIPE

Steps:

• Preheat the oven to 375°F and grease a 9x13-inch or oval baking dish.
• Combine all ingredients in a large bowl and mix well.
• Pour the mixture into the prepared baking dish.
• Bake dip for 20 minutes. Remove from the oven and stir well.
• Bake dip for 15 minutes more or until cooked through.
• Serve with chips and crackers of choice.

SPINACH ARTICHOKE DIP

Steps:

• Drain the artichoke and frozen spinach if using. Chop the artichokes into bite sized pieces.
• Add the rest of the ingredients to a large bowl and mix well. Add the artichokes and spinach to the bowl and mix.
• Pour into a 10 inch skillet or casserole dish and bake at 375F until bubbling and brown. About 15 minutes.
• Serve with bread or tortilla chips.

SLOW COOKER SPINACH AND ARTICHOKE DIP

Steps:

• Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.