Spinach Blue Cheese Artichoke Dip Food

BLUE CHEESE ARTICHOKE DIP

Steps:

• Preheat oven 350°F. Place all ingredients in food processor container; cover. Process just until blended, but not completely smooth.
• Spoon into 9-inch pie plate.
• Bake 20 to 25 minutes or until lightly browned. Let stand 5 to 10 minutes before serving. Serve with crackers.

BLUE CHEESE SPINACH DIP

Steps:

• Preheat oven to 375°F.
• Add the olive oil to a large skillet over medium heat.
• Once warm, add the onions and sauté 4-5 minutes.
• Toss in the garlic and sauté for an additional minute.
• Add the baby spinach and cook until wilted.
• Add the sour cream, cream cheese, blue cheese crumbles, bacon, salt, pepper and chives to a large mixing bowl.
• Mix well then add the sauteed onions, garlic and spinach.
• Spoon the dip into an oven safe baking dish.
• Place in the oven and bake for 15 minutes.

SPINACH AND ARTICHOKE DIP

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.

DELICIOUS SPINACH ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In medium bowl, cream together cream cheese, mayo, lemon zest and juice. Cream with hand mixer for about 30 seconds, or until smooth. Add in seasoning, salt, pepper, and spinach.
• 3. Fold with rubber spatula. Incorporate artichoke and shredded cheese.
• 4. Fold until well incorporated.
• 5. Spray a baking dish (no larger than 9x9) lightly with cooking spray, then scoop dip into dish. Heat in oven for approximately 15-20 minutes, or until bubbly. *This is just as delicious cold! =)

GORGONZOLA SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
• Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

SPINACH BLUE CHEESE ARTICHOKE DIP

Steps:

• 1. Place cheeses, sour cream, and garlic in a heavy pot on medium heat, stiring to combine.
• 2. Stir in spinach and artichokes and put in a casserole dish and bake until hot and bubbly.

EASY SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

EASY SPINACH ARTICHOKE DIP

Steps:

• In a medium pan, combine cream cheese, Greek yogurt (or sour cream), Parmesan cheese, Mozzarella cheese, and stir, over medium heat, until cream cheese melts.
• Stir in cooked spinach and chopped artichokes and cook for 1-2 minutes over low-medium heat, until everything is well combined and creamy. Stir in minced garlic, and remove from heat.
• Season with Cayenne pepper and salt, to taste.

CHEESY HOT ARTICHOKE SPINACH DIP

Steps:

• In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges. , Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers.

BLUE CHEESE AND SPINACH DIP

Steps:

• In a large skillet, melt butter over medium heat; add onions and cook, stirring frequently, for 5 minutes or until onions are tender.
• Cover; reduce heat to low and cook, stirring occasionally, for 15 minutes or until golden brown.
• Increase heat to medium. Add spinach and stir for 2-3 minutes or until wilted; remove from heat.
• In a medium bowl, combine cheese, sour cream, and mayonnaise; mash with back of a wooden spoon until cheese pieces are of desired consistency.
• Stir in onion mixture, salt and pepper. Cover and refrigerate to allow flavors to blend for 1 hour or up to 1 day.
• VARIATON: Stir in 1/4 cup crumbled bacon just before serving.

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 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.

SPINACH, CRAB, AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• To a mixing bowl, add cream cheese, sour cream, mayonnaise, Old Bay, worcestershire, and all 3 cheeses. Mix well until fully combined. Squeeze as much liquid as possible out of the spinach and artichokes, then add them to the bowl along with the crab meat. Mix gently to fully combine.
• Transfer the mix to a 2 qt baking dish. Bake for 25-30 mins until golden and bubbly around the edges. Serve with toasted baguette, crackers, and veggies.