Costco Spinach Artichoke Dip Recipes

SPINACH ARTICHOKE DIP STUFFED CHICKEN

Steps:

• Chicken: Place each chicken breast on a flat surface; season both sides of each breast with the Italian seasoning and paprika. Cut a slit so that the it opens like a book or cut a pocket about 3/4 quarters of the way through, being careful not to cut all the way through. Dip Filling: Squeeze all excess liquid from the spinach, discarding the water released. In a medium-sized bowl, combine spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine. Fill chicken pockets with 1-2 T. of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the optional cream sauce. There should have about half of it left over. Seal with 2-3 wooden toothpicks near the opening, to keep the dip inside while cooking. Heat 1 T. oil in a skillet over medium-high heat; add chicken; fry until golden. Flip; fry on the other side, covering pan with a lid, until cooked through, about 6 - 7 minutes per side. Transfer chicken to a warm plate while making the cream sauce, if using. Cream Sauce: Pour milk into the skillet; bring to a simmer; add in the remaining dip filling; stir until sauce is combined and thickened. Add chicken back into the pan. Serve immediately. 4 servings.

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.

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
• Bake in preheated oven until the edges turn golden brown, about 30 minutes.

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl, mix together cream cheese, sour cream, garlic, and garlic herb blend. Stir in artichoke hearts, spinach, and shredded cheese.
• Transfer dip to an 8x8 inch (or equivalent size) baking dish. Bake until bubbly and lightly browned, about 30 minutes.
• Serve hot with crackers or sliced bread.

PANKO CRUSTED SPINACH AND ARTICHOKE DIP

Steps:

• 1. Start by defrosting and straining the spinach by squeezing as much of the water out of the spinach. Combine the drained spinach with the grated cheese and chopped artichoke hearts.
• 2. Place the beans, drained spinach and artichoke hearts in a food processor and pulse together until well combined, don't over mix! Then mix with the remaining ingredients except for the panko bread crumbs. Lightly grease or spray a 2 quart baking dish then fold in the mixture. Top with panko bread crumbs and bake in a pre-heated 375 degree oven uncovered for 25 minutes.
• 3. Serve immediately with pita chips, crackers or crostini, enjoy!! :)