HOT SPINACH ARTICHOKE DIP
Steps:
- Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
- Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.
Nutrition Facts : Calories 167 kcal, Carbohydrate 2 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH & ARTICHOKE DIP WITH SMOKED MOZZARELLA
Warm, creamy, spinach and artichoke dip with a kick! It is very tasty and so simple to prepare. It comes from a co-worker who modified it down from the bulk recipe given to her by Molly's Restaurant in Hanover NH.
Provided by Teri G.
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all in saucepan and cook over low-medium heat until warm and bubbly, its that easy!
- Serve with crusty bread or nacho chips.
Nutrition Facts : Calories 515.5, Fat 34.9, SaturatedFat 13.9, Cholesterol 77.7, Sodium 1431.4, Carbohydrate 26.8, Fiber 7, Sugar 5, Protein 28
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.
CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN
Two kinds of melty cheese make this dip extra luxe.
Provided by Rhoda Boone
Categories Appetizer Super Bowl Tailgating Spinach Artichoke Dip Mozzarella Parmesan snack snack week Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week
Yield Makes 3 1/2 cups
Number Of Ingredients 12
Steps:
- Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
- Do Ahead
- Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
SMOKY SPINACH ARTICHOKE DIP
Provided by Aarti Sequeira
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
- Chop the artichokes into bite-size chunks.
- In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
- Allow the dip to cool slightly before serving with tortilla chips.
- *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.
FABULOUS SPINACH AND ARTICHOKE DIP
If you love Applebee's® spinach and artichoke dip, this is the one for you. Serve with chips or bread and enjoy.
Provided by canderson09
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 5.1 g, Cholesterol 28.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 523.8 mg, Sugar 1 g
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
FIVE-CHEESE SPINACH & ARTICHOKE DIP
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience- I serve it straight from the slow cooker, so set-up and clean-up are a breeze! -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 2h50m
Yield 16 servings
Number Of Ingredients 13
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.,
Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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.
CHEESY SPINACH & ARTICHOKE DIP
Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
WHOLE FOODS SPINACH AND ARTICHOKE DIP
I found this recipe online somewhere. It's supposed to be a copy of the cold, Whole Foods Spinach and Artichoke Dip that they sell for $10/tub. I think it's pretty close, but not exactly like it tastes from the store. In any event, this is an easy, quick, and far cheaper way to make a very good spinach and artichoke dip. You'll love this.
Provided by Lateshow9
Categories Spinach
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapeños, and green onions to a food processor and chop until desired texture. If you like your dips chunky, you can skip the processor and chop by hand.
- In a large bowl, mix all ingredients together thoroughly.
- How easy is that? Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving.
- Note: Feel free to play with the ingredient quantities. I like more spice, so I typically use 4 jalapeños. Adding more red peppers adds more color and flavor as well.
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3.5/5 (21)Category Appetizer, DipCuisine AmericanCalories 143 per serving
- Put the spinach in a colander or mesh strainer and press firmly with the back of a large spoon to remove any excess moisture. Add it to the processor along with the garlic, cheeses, mayonnaise, and sour cream. Pulse, scraping down the sides of the bowl if necessary, until everything is uniformly processed to a slightly chunky texture.
- Season the mixture to taste with the salt, pepper, and lemon juice. Spread into an oval baking dish such as a gratin dish, or a 10 inch cast iron skillet. Bake for about 45-50 minutes, until hot through, bubbly, and beginning to brown on top. Serve immediately with chips or a thinly sliced baguette.
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