Best Spinach Artichoke Dip Ever Recipes

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THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN)



The Best Spinach Artichoke Dip Ever (The Pioneer Woman) image

Make and share this The Best Spinach Artichoke Dip Ever (The Pioneer Woman) recipe from Food.com.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 16 serving(s)

Number Of Ingredients 16

3 tablespoons butter
4 tablespoons garlic, minced
10 ounces spinach
salt, to taste
pepper, to taste
17 ounces artichoke hearts
3 tablespoons butter (additiona)
3 tablespoons flour
1 1/2 cups whole milk
8 ounces softened cream cheese
1/2 cup crumbled feta
1/2 cup grated parmesan cheese
3/4 cup grated monterey jack pepper cheese
1/4 teaspoon cayenne pepper
extra grated monterey jack pepper cheese
pita bread, wedges tortilla chips or cracker, for serving

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.

Nutrition Facts : Calories 174.9, Fat 13.6, SaturatedFat 8.2, Cholesterol 41, Sodium 254.4, Carbohydrate 8.1, Fiber 3.1, Sugar 2.3, Protein 6.4

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP



Almost-Famous Spinach-Artichoke Dip image

Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 10-ounce bags spinach, stems removed
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated Parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded white sharp cheddar cheese
1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
Tortilla chips and salsa, for serving

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)



Spinach Artichoke Dip (like Houston' s) image

I found this recipe online at Robbie's Recipe collection. She later changed the recipe she had listed, but I like this version much better.

Provided by The Giggle Box

Categories     Spreads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs fresh spinach (frozen works well too)
1/4 cup butter not margarine
1 tablespoon minced garlic, preferably fresh
2 tablespoons minced onions
1/4 cup flour
1 pint heavy cream
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
2/3 cup grated fresh parmesan cheese
1/3 cup sour cream, low fat okay
1/2 cup shredded monterey jack cheese
1 jar artichoke heart, coarsely chopped (Use canned, not marinated artichokes, about 5 or 6 in can)

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.

Nutrition Facts : Calories 509.4, Fat 46.3, SaturatedFat 25.1, Cholesterol 132.5, Sodium 662.4, Carbohydrate 13.8, Fiber 3.6, Sugar 1.1, Protein 13.7

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories     easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

Steps:

  • Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
  • Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
  • Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

SPINACH AND ARTICHOKE DIP



Spinach and Artichoke Dip image

This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.

Provided by Simmi G

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 6

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 ½ cups shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g

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.

FAVORITE HOT ARTICHOKE SPINACH DIP



Favorite Hot Artichoke Spinach Dip image

No one will ever suspect that this creamy party classic is lower in fat than the much loved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor. The best part is, when its a healthy spinach artichoke dip, you can get seconds! -Michelle Wentz of Fort Polk, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 18 servings.

Number Of Ingredients 11

1 small onion, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) fat-free cream cheese, cubed
1 cup reduced-fat sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup shredded reduced-fat cheddar cheese
Assorted reduced-fat melba toast or pita chips

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through., Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips.

Nutrition Facts : Calories 71 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 342mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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