ALMOST-FAMOUS SPINACH-ARTICHOKE DIP
Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
- Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
- Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.
THE BEST SPINACH ARTICHOKE DIP
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
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.
HOT SPINACH AND ARTICHOKE DIP
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!
Provided by MRS. SEALS
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
- Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
- Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 128.4 mg, Sugar 0.1 g
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.
SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
- Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
INA GARTEN SPINACH ARTICHOKE DIP
Ina Garten Spinach Artichoke Dip is The best Dipping to serve with Fries, Crackers, chips, or toasted bread. This Spinach Artichoke dip recipe token from Barefoot contessa cookbooks Modern Comfort Food, which is full of delicious and easy-to-make recipes. You can simply make Spinach Artichoke Dip in less than 40 min and enjoy it with your family.
Provided by Emily Hill
Time 40m
Number Of Ingredients 11
Steps:
- Preheat The Oven To 350°F. like Ina recommended positioning a rack in the upper third of the oven while preheating.
- Spray The baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl.
- Mix vigorously manually until combined and smooth. I recommend using an electric mixer.
- Squeeze the water from the spinach.
- Add the spinach to the cream cheese mixture, breaking it up as you add it.
- Add the artichokes, mozzarella, and about 1/2 cup of the Parmesan, mixing to combine.
- Season with salt and pepper. You can add lemon zest if you want to.
- Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan until covering all the top.
- Place in the oven, and Bake for about 20 to 25 minutes, or until the dip begins to bubble.
- 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, it will take about 5 to 7 minutes.
- Serve warm with crackers, chips, or your favorite side dish.
Nutrition Facts : Calories 425 cal
SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, baby spinach, artichoke hearts, garlic, tahini sauce, lemon juice, salt, black pepper, extra virgin olive oil
Provided by Jordan Kenna
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams
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