Adriennes Hot Spinach And Artichoke Dip Recipes

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HOT ARTICHOKE AND SPINACH DIP II



Hot Artichoke and Spinach Dip II image

This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?

Provided by TIFFANY BRENNAN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  • In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  • Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g

HOT ARTICHOKE-SPINACH DIP



Hot Artichoke-Spinach Dip image

"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

1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
Assorted crackers

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.

HOT SPINACH AND ARTICHOKE DIP



Hot Spinach and Artichoke Dip image

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 15m

Yield 1 batch

Number Of Ingredients 9

1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Steps:

  • Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

ADRIENNE'S HOT SPINACH AND ARTICHOKE DIP



Adrienne's Hot Spinach and Artichoke Dip image

This is the first artichoke and spinach dip I ever tried! I loved it fromt he start! Thanks to my friend Adrienne!

Provided by SPKLady

Categories     Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages cream cheese
3/4 cup parmesan cheese (grated)
1 cup mozzarella cheese (grated)
4 tablespoons mayonnaise
1/4 cup milk
1 teaspoon garlic salt
2 (10 ounce) packages frozen chopped spinach (thawed and patted dry)
1 (12 ounce) jar artichoke hearts (chopped)

Steps:

  • Preheat oven to 350.
  • put 1st 5 ingredients in microwave and heat until smooth to mix.
  • mix in garlic salt, spinach and hearts.
  • put in dish and bake for 45 minutes uncovered, then 15 minutes covered.

Nutrition Facts : Calories 238.1, Fat 19.3, SaturatedFat 11.1, Cholesterol 56.4, Sodium 432.2, Carbohydrate 8.1, Fiber 3, Sugar 1.2, Protein 10.4

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

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

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP



Chef John's Hot Spinach Artichoke Dip image

I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ cup green onions, white and light green parts only, thinly sliced
2 cloves garlic, minced
salt
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
8 ounces cream cheese
½ cup shredded Gruyere cheese
½ cup finely grated Parmigiano-Reggiano cheese
¼ teaspoon hot sauce
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
  • Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
  • Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
  • Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 8.8 g, Cholesterol 70.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 636.8 mg, Sugar 0.8 g

CHEESY SPINACH & ARTICHOKE DIP



Cheesy spinach & artichoke dip image

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

vegetable oil, for the dish
300g chopped frozen spinach, defrosted
250g soft cheese
150ml soured cream
100g mayonnaise
2 large garlic cloves, finely grated
75g vegetarian hard cheese, grated
100g grated mozzarella
100g grated vegetarian cheddar
2 x 280g jars artichokes, drained and roughly chopped
tortilla chips and crudités of your choice, to serve

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

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