Baked Spinach And Artichoke Dip Recipes

BAKED SPINACH ARTICHOKE DIP

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.

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.

BAKED SPINACH AND ARTICHOKE DIP

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 SPINACH ARTICHOKE DIP

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.

BAKED SPINACH AND ARTICHOKE TOASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
• Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
• Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
• Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
• Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
• Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

BAKED ARTICHOKE AND SPINACH DIP

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.

BAKED SPINACH & ARTICHOKE DIP

Steps:

• Mix spinach, artichokes, mayo, sour cream, cheeses, garlic, onion and 2 tablespoons bell pepper in a bowl until combined.
• Spoon mixture into a 2 quart casserole dish.
• Bake for 20 minutes at 350 degrees.
• Sprinkle with remaining peppers and serve!