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.
ASIAGO SPINACH ARTICHOKE DIP
This classic baked spinach artichoke dip gets an upgrade with the addition of buttery asiago cheese! Make it for a party and watch everyone grab seconds!
Provided by The Chunky Chef
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees. Spray a 9" pie plate or 9" cast iron skillet with non-stick cooking spray and set aside.
- Add artichoke hearts to a mesh sieve and lay a few paper towels on top. Press down to remove any excess liquid. Transfer artichokes to a cutting board and chop. Set aside.
- To a small skillet, add bacon strips and cook over MED to MED-LOW heat until bacon is crisp and brown. Remove to a plate, reserving drippings, and add diced onion to the skillet with the reserved bacon drippings. Raise heat to MED-HIGH and cook 3-5 minutes, until soft and starting to brown. Add spinach and garlic to the skillet and cook another minute, until spinach is wilted. Set aside.
- To a large mixing bowl, add sour cream and flour. Stir together, then add in mayo, chopped artichoke hearts, roasted red peppers, bacon, and cooked spinach and onion mixture. Stir together, then add in mozzarella cheese, 1/2 cup asiago cheese, and black pepper. Stir to combine.
- Transfer mixture to prepared baking dish/skillet and top with remaining 1/4 cup asiago cheese. Bake, uncovered, for 30 minutes, until heated through and lightly browned.
- Serve with toasted baguette slices, pita chips, sturdy tortilla chips or veggies.
Nutrition Facts : Calories 197 kcal, ServingSize 1 serving
COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé
This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
Provided by Jonathan Melendez
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
- Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
- Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
- Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.
SPINACH ARTICHOKE ASIAGO DIP
A creamy, cheesy, flavorful dip. As it is a dip, most of the ingredients aren't an exact science and can be changed according to taste. Other cheese can be substituted for the Asiago cheese, or mixed together with Asiago, such as Parmesan or Cheddar cheese.
Provided by joeyarmstrong
Categories Spreads
Time 15m
Yield 1 bowl, 5-10 serving(s)
Number Of Ingredients 7
Steps:
- shred or chop blanched or frozen spinach in a blender or food processor.
- chop artichoke hearts into quarters if they are larger than a thumb.
- mix everything together in a medium sized bowl.
- add salt, pepper to your taste.
- add more shredded cheese to your taste.
- best made a day ahead of time to let flavors meld together.
ARTICHOKE, SPINACH & ASIAGO CASSEROLE
Make and share this Artichoke, Spinach & Asiago Casserole recipe from Food.com.
Provided by EdandTheresa
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a casserole dish add artichoke hearts, spinach, shallots and garlic.
- In a pan melt the butter,then add the flour, whisk for about 2 minutes.
- Then add the milk and cheese, continue stirring, (low heat).
- When cheese is melted pour over artichokes.
- Add pine nuts on top of cheese.
- Bake 20 minutes at approx 350°F.
Nutrition Facts : Calories 224.1, Fat 14, SaturatedFat 5.5, Cholesterol 23.8, Sodium 430.2, Carbohydrate 21, Fiber 6.3, Sugar 1.4, Protein 7.8
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
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.
HOT ASIAGO AND SPINACH DIP
This cheesy and creamy hot dip is perfect for entertaining and can also be served as an appetizer. Serve with pita bread, baguette, tortilla chips, or veggies.
Provided by A. Lawlor
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
- Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 1.2 g, Cholesterol 22.2 mg, Fat 10.5 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 0.2 g
More about "asiago artichoke spinach soufflé recipes"
SPINACH ASIAGO SOUFFLE CUPS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 9Total Time 30 minsEstimated Reading Time 4 mins
- Preheat the oven to 350 F. Spray a muffin pan with cooking spray, then gently push the wonton wrappers down into the cups, pushing them out towards the edges of the cup as much as possible. Put a slice of Asiago cheese in the bottom of each cup (try to flatten the cheese on the bottom of the cup).
- Now, measure out the spinach into a microwave-safe bowl and thaw it in the microwave for 1 – 2 minutes … it should break apart easily but not be too hot. Push a clean kitchen towel down on top of the spinach to soak up the excess water out of it. (Then put the towel in the laundry … the spinach juice does typically wash out in cold water, but make sure you don’t use Mom’s best kitchen towels for this purpose … just sayin’.)
- Separate the eggs into two small mixing bowls: yolks in one, the whites in the other. Add the spinach, garlic, Italian seasoning, and Red Robin seasoning to the yolks and stir.
- Get your electric mixer out and beat up the egg whites until when you stop the blender and pull it out of the egg whites, it makes stiff peaks that don’t soften as they stand. Sprinkle the cream of tartar over the egg whites, then beat a little longer.
SPINACH AND ASIAGO ARTICHOKE DIP - COOKING WITH …
From cookingwithmammac.com
Ratings 11Calories 284 per servingCategory Appetizer
- Preheat your oven to 375 degrees F. Thaw your frozen spinach in the microwave. (I can fit the contents of two packages in a glass 9x13 pan and use high heat for 5 minutes.)
- While the spinach is in the microwave, peel and chop 1/4 of a large red onion. Grate your cheeses in a blender or food processor.
- When the spinach is thawed, drain out the liquid in the sink by grabbing small handfuls of spinach and squeezing them over a strainer. Set your dried spinach in a large mixing bowl.
- Drain the artichoke hearts. (If using frozen ones, thaw them in the microwave and drain.) Roughly chop the artichoke hearts, leaving some chunks. Pat them dry with a paper towel and add them to your large mixing bowl.
MAKE-AHEAD SPINACH AND ARTICHOKE BAKED EGG SOUFFLéS …
From today.com
3.6/5 Category Brunch,EntréesCuisine FrenchTotal Time 1 hr 5 mins
HOT ASIAGO ARTICHOKE DIP WITH SPINACH RECIPE - THE …
From theparentspot.com
RECIPE FOR PANERA STYLE SPINACH ARTICHOKE SOUFFLE
From madebyaprincessparties.com
ARTICHOKE SOUFFLE W/ GOAT CHEESE AND THYME
From feastingathome.com
SPINACH-ARTICHOKE ASIAGO DIP | CANADIAN LIVING
From canadianliving.com
PANERA BREAD SPINACH ARTICHOKE BAKED EGG SOUFFLE
From topsecretrecipes.com
COPYCAT PANERA SPINACH AND ARTICHOKE EGG SOUFFLES
From tatertotsandjello.com
SPINACH AND ARTICHOKE EGG SOUFFLé - CINDY'S TABLE
From cindystable.com
CHEESE & SPINACH SOUFFLéS - EATINGWELL
From eatingwell.com
VEGAN "SOUFFLé" WITH SPINACH & ARTICHOKE - CLEAN GREEN SIMPLE
From cleangreensimple.com
ASIAGO, ARTICHOKE & SPINACH SOUFFLE | TYLER RICH | COPY ME THAT
From copymethat.com
ASIAGO, ARTICHOKE & SPINACH SOUFFLé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMED SPINACH-ARTICHOKE CASSEROLE - COOKING WITH MAMMA C
From cookingwithmammac.com
SPINACH SOUFFLé RECIPE (EASY, CLASSIC RECIPE) | THE KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love