Creamy Spinach And Artichoke Dip Recipe Recipe For Banana

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CREAMY SPINACH ARTICHOKE DIP



Creamy Spinach Artichoke Dip image

This hot and creamy spinach artichoke dip is the ULTIMATE comfort food! This super delicious recipe is easy to make with basic ingredients. Recipe as written yields 2 cups (enough for 4 to 6 snack servings). This recipe is easily doubled for a crowd (cook it in a medium skillet).

Provided by Cookie and Kate

Categories     Dip

Time 20m

Number Of Ingredients 11

8 ounces (about 1 cup) frozen spinach
1 tablespoon extra virgin olive oil
1 cup chopped green onions (3 to 4 green onions), both green and white parts
1 chopped poblano pepper (for some spice) or red bell pepper (for mild flavor)
½ teaspoon red pepper flakes (scale down or omit for mild flavor)
¼ teaspoon fine salt, to taste
8 ounces cream cheese, sliced into 4 even pieces
½ cup (4 ounces) sour cream
½ cup (4 ounces) chopped artichoke, canned or marinated
Freshly ground black pepper, to taste
Serving suggestions: Tortilla chips, toasted pita wedges or pita chips, crostini, strips of bell pepper, carrot or celery sticks...

Steps:

  • To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
  • In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
  • Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
  • Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.

Nutrition Facts : ServingSize 1 of 4 side servings, Calories 327 calories, Sugar 5.2 g, Sodium 397.9 mg, Fat 29.1 g, SaturatedFat 15 g, TransFat 0.2 g, Carbohydrate 12.8 g, Fiber 3.9 g, Protein 7.2 g, Cholesterol 74.2 mg

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.

UNBELIEVABLY CREAMY SPINACH AND ARTICHOKE DIP RECIPE



Unbelievably Creamy Spinach and Artichoke Dip Recipe image

This dip is unbelievably creamy - it's practically addictive. We love serving alongside vegetables, pita wedges, bread or chips. This dip should be served warm. You can make this up to 3 days in advance, just store covered tightly in the refrigerator and reheat before serving. If making ahead, reserve the extra cheese for the top of the dip until you are ready to heat and serve. We use artichokes from cans. You can find frozen artichokes. If using frozen artichokes, thaw before making recipe. Also available are jarred artichokes packed in oil. You can use these without rinsing, just omit the oil.

Provided by Adam and Joanne Gallagher

Time 35m

Yield Makes approximately 6 servings

Number Of Ingredients 14

1 1/2 cups drained artichoke hearts, roughly chopped (from two 14-ounce cans)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
4 cups fresh baby spinach leaves
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups (355 ml) milk, plus more as needed
4 ounces cream cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
4 ounces feta cheese, crumbled (about 1/2 cup)
4 ounces mozzarella cheese, coarsely grated (about 1 cup)
1 scallion, thinly sliced
Salt and fresh ground black pepper, to taste

Steps:

  • Heat oven to 350 degrees F. Butter or spray a small baking dish with non-stick cooking spray. (The pan should hold 4 to 5 cups. An 8-inch round pan, 8-inch x 4-inch loaf pan, 8-inch square pan or small oval baking dish will work).
  • Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add the artichokes and cook 2 to 3 minutes until warmed through and beginning to brown around the edges. Add the spinach and season lightly with salt and pepper. Cook, tossing occasionally, until the spinach wilts down, about 2 minutes. Transfer garlic, artichokes, and spinach to a bowl and set aside.
  • Place the skillet back onto medium heat then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown. While whisking, slowly pour the milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
  • Remove pan from the heat. Stir in the cream cheese, cayenne pepper, and oregano. When the cream cheese has melted into the sauce, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier.
  • Transfer the dip to baking dish and top with remaining mozzarella cheese (1/2 cup). Bake the dip until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browed on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP



Absolutely Wonderful Cheesy, Creamy Spinach Artichoke Dip image

This cheesy, creamy spinach artichoke dip couldn't be simpler - just mix together and bake! Serve with French or sourdough bread. Recipe created by Amie Knudson.

Provided by Shamrock Farms

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 8

Number Of Ingredients 9

½ cup Shamrock Farms® Premium Sour Cream
½ cup Shamrock Farms® Heavy Whipping Cream
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (6.5 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 clove garlic, minced, or more to taste
¼ teaspoon salt
1 (8 ounce) loaf French bread, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
  • Pour into a greased 8-inch or 9-inch pie plate or baking dish.
  • Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

Nutrition Facts : Calories 244.4 calories, Carbohydrate 22.2 g, Cholesterol 42.9 mg, Fat 13 g, Fiber 2.5 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 546.4 mg, Sugar 1.2 g

WARM CREAMY SPINACH AND ARTICHOKE DIP



Warm Creamy Spinach and Artichoke Dip image

This is always a huge hit, whenever/wherever I serve this appetizer. Too many people have asked me for the recipe, so I decided to post it and share with everybody.

Provided by RuizA

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 garlic cloves, minced
2 tablespoons onions or 2 tablespoons shallots, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup flour
1 cup cream or 1 cup half-and-half cream
1 cup whole milk or 1 cup 2% low-fat milk
1/4 cup chicken broth
2/3 cup parmesan cheese, grated
2 teaspoons lemon juice
1/2 teaspoon hot sauce (or more)
1/4 cup sour cream
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) jar water-packed artichoke hearts, drained and coasrely chopped
1/2 cup white cheddar cheese, shredded

Steps:

  • Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
  • Stir in flour and cook for 2 minutes. Mixed well with the fat.
  • Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
  • Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
  • Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
  • If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
  • To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.

Nutrition Facts : Calories 408.8, Fat 31.7, SaturatedFat 17.3, Cholesterol 84, Sodium 440.2, Carbohydrate 19.3, Fiber 6.2, Sugar 4, Protein 16.1

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