BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO
This is an amazing recipe for a creamy, cheesy spinach-artichoke dip, without the excess oil! I made this recipe because I wanted the perfect combination. It has the perfect amount of spice without being too overpowering, and is made without mayonnaise, so you don't get the oiliness that some other dips may have. I love to serve this with toasted sourdough bread.
Provided by Lovley Food
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
- Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
- Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 3.9 g, Cholesterol 26.6 mg, Fat 9.7 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.1 g, Sodium 347 mg, Sugar 0.2 g
SPINACH ARTICHOKE DIP (NO MAYO)
A fancy spinach artichoke dip without mayonnaise. I couldn't find a recipe that I liked that didn't use it, so I made my own. I like the "special something" that mayonnaise adds to a dip, but have been trying to cut it out of my family's diet - so I added ground mustard and paprika to mimic some of the spices found in mayonnaise. This is a good party or date-night-in dip!
Provided by MyHeartRejoices
Categories Spinach
Time 40m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine all ingredients in a medium bowl and mix thoroughly.
- Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
- Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
- Hint: Throw everything together in a stand mixer for quick and easy stirring!
- Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
- Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
- Hint: Can be doubled and placed in a 9x13'' pan.
ARTICHOKE & SPINACH DIP (NO MAYO!)
I have an aversion to mayo (even if it is hidden in dips). I found this recipe about 5 years ago and it is now a holiday staple. Yummy with tortilla chips, pita slices or even smeared on french bread!
Provided by cruzzo
Categories Cheese
Time 50m
Yield 1 casserole
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together until well mixed.
- Spoon into greased 1 1/2 quart casserole.
- Bake 25-30 minutes until hot.
Nutrition Facts : Calories 2439.6, Fat 197.9, SaturatedFat 105.8, Cholesterol 521.1, Sodium 4365.8, Carbohydrate 67.3, Fiber 16.7, Sugar 5.5, Protein 102.7
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.
SPINACH AND ARTICHOKE DIP (LIGHT)
Make and share this Spinach and Artichoke Dip (Light) recipe from Food.com.
Provided by Oreochic68
Categories High In...
Time 50m
Yield 5 1/2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Combine 1 1/2 cups mozzarella, sour cream, 2 tbs Parmesan and next ingredients (through spinach) in a large bowl, and stir until well blended. Spoon mixture into a 1/2 qt baking dish. Sprinkle with 1/2 c mozzarella and 2 tbs Parmesan. Bake for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or veggies. Use as a spread with turkey or chicken sandwiches.
HOT SPINACH AND ARTICHOKE DIP
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!
Provided by MRS. SEALS
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
- Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
- Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 128.4 mg, Sugar 0.1 g
AMAZING NO COOK SPINACH ARTICHOKE DIP
This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.
Provided by Nomi Fredrick
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 20m
Yield 32
Number Of Ingredients 9
Steps:
- Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
- Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.4 g, Cholesterol 16.3 mg, Fat 6.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 0.8 g
FAMOUS HOT ARTICHOKE SPINACH DIP
I have never seen a recipe for spinach dip quite like this. No mayo, no sour cream, just cream cheese with a kick! Requested for every event. Serve with a baguette cut into thin slices and lightly toasted. Found on an Olive Garden copycat website about 3 years ago.
Provided by Hadice
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
- Drain in colander.
- Heat cream cheese in microwave until soft and creamy.
- Mash in spinach and artichokes and stir well.
- Add remaining ingredients and combine. No baking required!
- If desired, top with roma tomatoes but don't stir into dip.
- Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!
RACHAEL RAY SPINACH AND ARTICHOKE DIP (NO MAYO OR CREAM CHEESE)
This recipe features wine and fresh herbs, and offers a nice delicate flavor that works well for posh company, as well as Super Bowl parties in which everyone cheers for the New York team, rather than the New England team. Enjoy!
Provided by Adina Cappell
Categories Spinach
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves.
- Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings to your taste.
- Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone. The bowl is the best part as it absorbs juices from the dip.
Nutrition Facts : Calories 535.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 10.3, Sodium 849, Carbohydrate 90.7, Fiber 9.8, Sugar 5.5, Protein 21.2
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
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
- Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
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