ARTICHOKE & SPINACH DIP RESTAURANT STYLE
Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.
Provided by TERRAD
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
- In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
- Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 5.2 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 484.8 mg, Sugar 1.1 g
GORGONZOLA-PEPPER-SPINACH DIP
My attempt to recreate the Loon Golden Ale Dip at Woodstock Inn Station & Brewery, Woodstock, NH . . . if you want to save time, you can buy roasted peppers and garlic instead of roasting them yourself, this cuts the total time down to about 45 minutes (15 prep, 30 cooking) from 90 minutes (15 prep, 75 cooking). This is a hearty dip, so make sure your dippers can stand up to it!
Provided by psycedmom
Categories Spreads
Time 1h30m
Yield 1 10 inch pie plate, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Line a baking sheet with foil and lightly spray with cooking spray.
- Cut the garlic head in half (so that you have two rain drop shaped halves) and remove any loose, papery skin.
- Place the garlic on the baking sheet, cut side down.
- Split peppers in half and remove seeds and stems.
- Place the peppers on the baking sheet, skin side up
- Roast garlic and peppers for 40-45 minutes.
- Reduce oven temp to 350.
- Immediately seal peppers in a baggie or other container for about 15 minutes to allow peppers to steam.
- Peel the charred skin from the peppers (the skin should come away easily).
- In a sauce pan over low heat, mix cream cheese, Gorgonzola, heavy cream, and sour cream until well-blended.
- Coarsely chop peppers and add to cheese mixture along with spinach and roasted garlic (gently squeeze the roasted halves to get the garlic out).
- Place mixture into a 10" pie plate and top with shredded mozzarella.
- Bake about 20 minutes until bubbly and golden brown on top.
- Serve with crusty bread, crackers, flat bread or other sturdy dippers.
Nutrition Facts : Calories 287.1, Fat 25.4, SaturatedFat 15, Cholesterol 77.1, Sodium 511.7, Carbohydrate 6.2, Fiber 1.1, Sugar 2.5, Protein 10.1
FRESH SPINACH & GORGONZOLA DIP RECIPE - (4/5)
Provided by ladygourmet
Number Of Ingredients 14
Steps:
- Spinach: Clean spinach and pat dry. Toss the garlic with the spinach. Heat a large frying pan with the olive oil and carefully add the spinach and garlic. dd the salt and red pepper flakes and toss until lightly wilted. Remove from the heat and place in a colander over a bowl to drain. Dip: Place all of the above in a food processor and process until desired consistency. Serve with your favorite crackers or veggies.
GATORBEK'S SPINACH ARTICHOKE DIP
Yes, another one - this is my version of all the other ones out there. This is perfected to my family's tastes.
Provided by Gatorbek
Categories Spreads
Time 45m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Thoroughly mix the mayonnaise, cream cheese, spinach, Parmesan, artichokes, mozzarella, garlic, and red pepper flakes.
- Pour mixture into a medium casserole dish.
- Bake about 30 minutes until browned and bubbly.
- Sprinkle with paprika and serve with pita chips, tortilla chips, or crisp toast.
Nutrition Facts : Calories 120.8, Fat 9.5, SaturatedFat 4.3, Cholesterol 23, Sodium 226.2, Carbohydrate 4.7, Fiber 0.9, Sugar 0.9, Protein 4.9
4-CHEESE SPINACH-ARTICHOKE DIP
This is my first submitted recipe. I have tried many other spinach dip recipes from this website, but felt like something was missing or they were too "Alfredo-ey." So I modified the recipes I found to eliminate the Alfredo sauce and substituted in the cheeses I had on hand. Voila! A delicious recipe that I felt proud to share with my fellow cooks. Serve with chips or veggies. I hope you enjoy!
Provided by JupiterReigns
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn't burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes.
- Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 5.1 g, Cholesterol 38.4 mg, Fat 13.2 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 7.9 g, Sodium 457.8 mg, Sugar 0.9 g
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