SPINACH ARTICHOKE DIP WITH WATER CHESTNUTS
This is a rich, delicious dip that can be served with tortilla chips or pieces of Hawaiian bread. It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey jack cheese, Parmesan cheese, sliced mushrooms, or bread crumbs.
Provided by missynmitchell
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until cooked through and bubbling, about 25 minutes.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 4.6 g, Cholesterol 13.9 mg, Fat 8.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 206.1 mg, Sugar 0.4 g
BAKED SPINACH DIP LOAF
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY SPINACH DIP WITH WATER CHESTNUTS
Classic creamy spinach dip with a water chestnut crunch, minus the veggie soup mix. Easy, super full of flavor, and with dairy-free and vegan options.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 11
Steps:
- To a medium bowl, add the sour cream, mayonnaise, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine.
- Squeeze the liquid out of the spinach and add to the bowl along with the water chestnuts and scallions. Mix well to combine. Taste and add additional salt and pepper if desired.
- To allow the flavors to develop, place dip in a lidded container and refrigerate for at least one hour, or up to 24 hours.
- When ready to serve, prepare the sourdough bowl. Use a serrated knife to slice off the top of the sourdough round, leaving enough of the bread to make a "bowl." Use your hands to pull out the soft center of the bread, leaving the crusty outside. Arrange on a platter along with sourdough baguette slices. Scoop dip into the sourdough "bowl" and use the reserved scallions for garnish. Serve!
SPINACH AND ARTICHOKE CASSEROLE
We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.
Provided by MSLIB5
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g
HG'S CRAZY-CREAMY SPINACH ARTICHOKE DIP
Low fat version of the restaurant dip. Serve with baked veggie or tortilla chips or vegetables. From Hungry Girl.
Provided by sarahr84
Categories < 60 Mins
Time 40m
Yield 8 1/3 Cup Portions, 8 serving(s)
Number Of Ingredients 11
Steps:
- If you want to serve this dish hot, preheat oven to 350 degrees.
- In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
- In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
- To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
- If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
Nutrition Facts : Calories 107, Fat 2, SaturatedFat 1, Cholesterol 6.5, Sodium 533.8, Carbohydrate 15.3, Fiber 4.4, Sugar 2.8, Protein 9.2
COLD SPINACH AND ARTICHOKE DIP
Make and share this Cold Spinach and Artichoke Dip recipe from Food.com.
Provided by Semra22
Categories Artichoke
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
- Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Nutrition Facts : Calories 161.6, Fat 6.9, SaturatedFat 3.8, Cholesterol 20.8, Sodium 342.3, Carbohydrate 18.5, Fiber 10.8, Sugar 3.4, Protein 10.3
STOVETOP SPINACH AND ARTICHOKE DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 8 servings
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 1 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.
KNORR SPINACH DIP (EASY RECIPE)
Steps:
- In a large bowl, stir together the spinach, sour cream, mayonnaise, vegetable mix, water chestnuts, and green onions until well-combined.
- Refrigerate the mixture for at least 2 hours. Serve the dip with chips, crackers, and crudites. Enjoy!
Nutrition Facts :
SPINACH DIP
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
Provided by Kathy Strickland
Categories Potluck
Time 10m
Yield 3-4 Cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain the spinach.
- Squeeze the spinach with paper towels to remove excess water.
- Mix all ingredients together in a bowl.
- Let set in the fridge for a couple hours before serving.
- I like to serve it inside a hollowed out round loaf of bread.
- Scoop out the loaf and place dip inside.
- I use what I scoop out for making croutons.
- Serve with fresh vegetables.
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Ratings 172Calories 208 per servingCategory Easy
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
- Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.
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