3 CHEESE WARM SPINACH AND ARTICHOKE DIP
3 different cheese and artichokes are added to make the spinach dip of your dreams! Bright green in color, due to the frozen spinach, and full of flavor, this spinach dip is served warm with the accompaniment of your choosing.
Provided by Amie
Categories Appetizer
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Meanwhile, in a frying pan over medium heat, add oil and onions, sauté until onions begin to become translucent (do not brown), then add garlic and cook for an additional 1 minute. Remove from heat and let cool.
- Put thawed spinach into paper towels or a clean dish towel and ring out the water. Continue until the spinach is dry and very little water remains.
- Add spinach, cream cheese, mozzarella, sour cream, mayonnaise, heavy cream, hot sauce, Worcestershire sauce, lemon juice, salt, pepper, cooled onions and garlic to a food processor. Pulse until everything is well combined and mixture is green in colour. Add artichokes and pulse until desired consistency is achieved. If you like your dip chunky, then only a few pulses are needed, if you like your dip smooth then you may want to just turn the food processor on to puree the mixture.
- Add mixture to a baking dish and place into oven. Bake for 15 minutes or until dip is hot. Remove and top with crumbled feta. Place back into oven for around 5 minutes, or until the dip is bubbling and the feta is warm. Serve with toasted baguettes or tortilla chips!
ARTICHOKE AND SPINACH DIP
Steps:
- Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
- Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
- In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
- Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.
WARM SPINACH AND ARTICHOKE DIP
Steps:
- Preheat oven to 375 degrees F.
- Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
- In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
- Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.
Nutrition Facts : Calories 100 calorie, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 211 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 4 grams
EARL'S WARM SPINACH AND ARTICHOKE DIP
So addictive we've nick-named it green crack. I reverse-engineered from the one served at earl's, I think it tastes the same, what do you think?
Provided by spiritussancto
Categories Spinach
Time 25m
Yield 3 cups dip, 8 serving(s)
Number Of Ingredients 13
Steps:
- Purée spinach and artichokes (drained) in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage.
- Remove from blender and stir in feta, mozzarella, and herbs to taste.
- Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way.
- To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.
WARM CREAMY SPINACH AND ARTICHOKE DIP
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
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
CHEF JOHN'S HOT SPINACH ARTICHOKE DIP
I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
- Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
- Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
- Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 8.8 g, Cholesterol 70.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 636.8 mg, Sugar 0.8 g
HOT SPINACH ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees In a large bowl, combine the cream cheese, sour cream, and mayonnaise in a bowl. Fold in cheeses, garlic, salt, and pepper. Combine with artichokes and spinach. Fold in Roma tomatoes. Place in an 8×8 baking dish. Bake for about 30 minutes - or until bubbly
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 473 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HOT ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HOT ARTICHOKE AND SPINACH DIP II
This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?
Provided by TIFFANY BRENNAN
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g
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