Four Cheese Spinach Artichoke Dip Recipes

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.

4-CHEESE SPINACH-ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Chop all veggies.
• Mix all cheese with sour cream.
• Mix veggies into cheese mixture.
• Spread mixture in a 7" x 11" baking dish.
• Bake covered for 20 minutes at 350 degrees. Remove cover and contiue baking for 5 minutes or til lightly browned.

FOUR CHEESE SPINACH ARTICHOKE DIP

Steps:

• Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.
• Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.
• Preheat your oven to 350°. Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.
• In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.
• Then in a small, separate bowl measure a 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.
• Next add the remaining mozzarella, asiago, parmesan and Romano cheese. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir to combine.
• Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheeses before sliding it onto the middle rack of you preheated oven.
• Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.
• Serve with corn tortilla chips, baked pita chips or pumpernickel bread.

FIVE-CHEESE SPINACH & ARTICHOKE DIP

Steps:

• Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. , In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours., Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.,

CHEESY SPINACH & ARTICHOKE DIP

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.