Baked Artichoke And Spinach Dip Recipes

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BAKED SPINACH AND ARTICHOKE DIP



Baked Spinach and Artichoke Dip image

Who can resist a cheesy hot artichoke dip?? Not I, said the pregnant lady! ;) This recipe is so easy to assemble and is the perfect party food; always a crowd pleaser! Keep this one in mind when you're thinking about what to make for your next party.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 5

14 oz can (un-marinated artichoke hearts, drained and coarsely chopped)
10 oz frozen chopped spinach (thawed)
1 cup HELLMANN'S real mayo (p.s. the original recipe calls for Light mayo to cut calories)
1 cup grated parmesan cheese
1 garlic clove (pressed)

Steps:

  • Thaw frozen spinach then squeeze it dry with your hands.
  • Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, 3/4 cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining 1/4 cup parmesan cheese.
  • Bake uncovered for 25 minutes at 350˚F or until heated through. Serve with your favorite crostini, chips, or crackers. Yum!

BAKED ARTICHOKE AND SPINACH DIP



Baked Artichoke and Spinach Dip image

Your guests will never want to leave when they get a taste of this dip! Remove any tough outer skins from the artichoke hearts before using in the recipe, I just use the whole small jar of pimento for this, 1 small finely diced and seeded red bell pepper can be used in place of the pimento. This makes a lot of dip so you might want to cut the recipe in half! You can prepare the complete dip up to 24 hours in advance and refrigerate, just bake as directed. Serve this with thin baguette slices.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups mayonnaise (use only mayonnaise not salad dressing)
2 cups grated parmesan cheese
1 small onion (very finely chopped, about 1/3 cup)
2 teaspoons fresh minced garlic (optional)
2 (14 ounce) cans artichoke hearts (drained and coarsley chopped)
1/4 cup finely chopped pimiento (well drained and patted dry with paper towel)
2 (10 ounce) packages frozen chopped spinach (thawed and hand-squeeze dry to remove moisture)
1 1/2 cups grated mozzarella cheese (or to taste)

Steps:

  • Heat oven to 350 degrees F.
  • Lightly spray a 2-quart casserole dish.
  • In a bowl mix all ingredients except the mozzeralla cheese.
  • Transfer to the baking dish.
  • Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).

Nutrition Facts : Calories 317.7, Fat 21.5, SaturatedFat 6.8, Cholesterol 35.9, Sodium 875.8, Carbohydrate 20.6, Fiber 5.2, Sugar 4.2, Protein 14.1

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.

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.

Provided by Kathy Berliner

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 32

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon ground white pepper
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
  • Bake for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

BAKED ARTICHOKE AND SPINACH DIP



Baked Artichoke and Spinach Dip image

Make and share this Baked Artichoke and Spinach Dip recipe from Food.com.

Provided by Libby1

Categories     Vegetable

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1/2 cup parmesan cheese, Grated
1 1/2 teaspoons Dijon mustard
14 ounces artichoke hearts, chop coarse
1/2 cup red onion, chopped fine
1/2 cup sour cream
1/2 cup mozzarella cheese, shredded
white pepper
1 cup spinach, chopped
1/4 cup mozzarella cheese, shredded

Steps:

  • Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper.
  • Stir in artichoke hearts, spinach leaves and onion.
  • Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours
  • Bake at 350 for 50 to 60 minutes or till heated through.
  • Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.

Nutrition Facts : Calories 39.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.1, Sodium 72.2, Carbohydrate 2.6, Fiber 1.5, Sugar 0.5, Protein 2.2

EASY SPINACH ARTICHOKE DIP



Easy Spinach Artichoke Dip image

Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 5

2 cups mayonnaise
2 cups grated Parmesan cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced

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.

Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

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CHEESY BAKED SPINACH ARTICHOKE DIP RECIPE - AVERIE COOKS
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Top Asked Questions

What is spinach and artichoke dip made of?
Our recipe contains the perfect proportion of spinach and artichokes, and uses a trifecta of cream cheese, mayo, and sour cream to create ultimate creaminess. Read on for more tips on making the ultimate baked spinach and artichoke dip. If you’re looking for more party food inspiration, check out some more of our favorite appetizers.
What is a good recipe for spinach and artichoke salad?
Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, 3/4 cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining 1/4 cup parmesan cheese.
How do you make spinach Parmesan cheese dip?
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.
How do you cook spinach and artichoke for lasagna?
Add the spinach and artichoke to the pan and cook for 1 minute, using your spatula to break up any hunks of spinach. Remove the skillet from the heat and add the sour cream, feta and two-thirds of the mozzarella (about 1 cup).

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