Best Ever Spinach Artichoke Dip Recipes

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN)

Steps:

• Melt 3 tablespoons butter in a skillet over medium heat.
• Add the minced garlic and cook for a couple of minutes.
• Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
• Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
• Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
• In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low for a minute or two, then pour in milk. Stir and cook until slightly thickened and splash in more milk if needed.
• Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese is melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
• Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes or until cheese is melted and bubbly.
• Serve with pita wedges, chips, or crackers.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

SPINACH ARTICHOKE DIP (LIKE HOUSTON' S)

Steps:

• Steam spinach (or defrost if frozen).
• Strain and squeeze through cheesecloth.
• Must be very dry.
• Chop finely and set aside.
• In heavy saucepan, melt butter.
• Add garlic and onions and sauté about 3-5 minutes.
• Add flour to make a roux.
• Stir and cook about 1 minute.
• Slowly add heavy cream, stirring with a whisk to prevent lumping.
• Mixture will thicken at the boiling point.
• When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
• Remove from heat and let stand for 5 minutes.
• Stir in sour cream.
• Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
• Stir until cheese is melted.
• Serve immediately.
• OR: Preheat oven to 350 degrees.
• Put dip in oven safe container and sprinkle with Parmesan cheese.
• Heat for 10 minutes, or until cheese on top is melted.
• This is a good way to reheat the dip.
• Notes: Serve with salsa, sour cream, and tortilla chips for dipping.

EASY SPINACH ARTICHOKE DIP

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.