Weeknight Spinach Artichoke Dip Food
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
SLOW COOKER SPINACH ARTICHOKE DIP
Need a great, cheesy dip for your appetizer spread? This Slow Cooker Spinach Artichoke Dip is the. Perfect. One! The special blend of cheeses, plus a touch of color and sweetness from roasted red peppers, takes already-delicious spinach artichoke dip up to a whole new level!
Provided by Katerina | Easy Weeknight Recipes
Categories Appetizer
Time 2h45m
Number Of Ingredients 10
Steps:
- Grease the insert of a 3-quart slow cooker with cooking spray.
- Remove peppers from liquid and chop the peppers; transfer to the slow cooker insert.
- Drain the artichokes, reserving 1/3 cup of the liquid. Chop the artichokes and transfer to the slow cooker.
- To the slow cooker, add chopped spinach, cream cheese, mozzarella, feta, mayonnaise, and garlic.
- Stir in reserved liquid; mix until everything is combined.
- Cover and cook on HIGH for 2 hours.
- Stir and continue to cook for 30 minutes, and up to 1 hour longer.
- Remove cover and stir well.
- Let stand several minutes.
- Serve with crackers.
Nutrition Facts : Calories 189 kcal, Carbohydrate 4 g, Protein 9 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 419 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH ARTICHOKE DIP
Make and share this Spinach Artichoke Dip recipe from Food.com.
Provided by Juli9251
Categories Cheese
Time 30m
Yield 4 1/2 cups, 15 serving(s)
Number Of Ingredients 7
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.
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