No Spinach Lillys Artichoke Dip Recipes

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AMAZING NO COOK SPINACH ARTICHOKE DIP



Amazing No Cook Spinach Artichoke Dip image

This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.

Provided by Nomi Fredrick

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 20m

Yield 32

Number Of Ingredients 9

1 sweet onion, cut into quarters
8 cloves garlic, or more to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded Parmesan cheese
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup reduced-fat mayonnaise
1 (8 ounce) container reduced-fat sour cream

Steps:

  • Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
  • Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.4 g, Cholesterol 16.3 mg, Fat 6.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 0.8 g

ARTICHOKE DIP NO SPINACH



Artichoke Dip No Spinach image

This is a really good Italian-like artichoke dip with no spinach. Refrigerate for a week or freeze for a month.

Provided by celestial_star03

Categories     Vegetable

Time 25m

Yield 4 quarts

Number Of Ingredients 6

15 ounces seasoned bread crumbs
4 (14 ounce) cans artichoke hearts
2 cups olive oil
4 lemons
2 cups grated romano cheese
4 garlic cloves

Steps:

  • Juice the lemons and discard the rest (or keep for garnishing).
  • Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
  • Put the artichoke hearts in the blender and blend on high.
  • Add the artichoke hearts to the mixture.
  • Add cheese, garlic, and red pepper.
  • Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
  • To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.

Nutrition Facts : Calories 1759.1, Fat 126.8, SaturatedFat 24, Cholesterol 45.4, Sodium 2626.5, Carbohydrate 128.3, Fiber 41, Sugar 11.8, Protein 40.9

NO SPINACH - LILLY'S ARTICHOKE DIP



No Spinach - Lilly's Artichoke Dip image

One of my close friends introduced me to this fabulous dip. I added the optional ingredients, but it was first Lilly's recipe. This is also considered by my sister to be one giant heart attack waiting to happen, but well worth it. Serve with tortilla chips and be prepared to take home an empty bowl. Enjoy!

Provided by Baklava

Categories     Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans canned artichoke bottoms in water
2 (8 ounce) bricks of softened cream cheese
2 (4 ounce) cans diced green chilies
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 roma tomatoes, chopped (for garnish) (optional)
4 green onions, sliced (for garnish) (optional)
tortilla chips

Steps:

  • Heat oven to 400.
  • Drain and chop artichoke bottoms.
  • Combine first 6 ingredients in oven proof dish. I use a stoneware dish.
  • Bake for 15 minutes.
  • After 15 minutes, stir to combine melting ingredients.
  • Bake another 15 minutes.
  • Meanwhile chop fresh roma tomatoes in a large dice. Set aside.
  • Thinly slice green onions. Set aside.
  • Check dip to make sure all ingredients are thoroughly incorporated and bubbling.
  • Garnish with tomatoes and green onions.
  • Special note: this can be made in the crockpot as well, and even in the microwave with good results. I do prefer the oven method. What matters most is that it is bubbling hot.

Nutrition Facts : Calories 239, Fat 19.4, SaturatedFat 9.8, Cholesterol 48.7, Sodium 603.1, Carbohydrate 10.7, Fiber 2.9, Sugar 2, Protein 7.6

SPINACH ARTICHOKE DIP RECIPE BY TASTY



Spinach Artichoke Dip Recipe by Tasty image

Here's what you need: whipped cream cheese, Classico 4-cheese Alfredo sauce, onion powder, garlic, grated parmesan cheese, shredded italian cheese blend, shredded mozzarella cheese, frozen spinach, artichoke heart

Provided by Jami Kester

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 9

12 oz whipped cream cheese, container
1 jar Classico 4-cheese Alfredo sauce
2 tablespoons onion powder
2 tablespoons garlic, from a jar, minced
½ cup grated parmesan cheese
2 cups shredded italian cheese blend
1 cup shredded mozzarella cheese
1 box frozen spinach, thawed and squeezed dry
1 can artichoke heart, quartered, drained and chopped

Steps:

  • Lightly spray an 8 x 8 (20 x 20) baking dish with cooking spray. Heat oven to 375°F.
  • In a large bowl, warm the cream cheese in the microwave for 30 seconds. Pour in Alfredo sauce and whisk until well combined.
  • Add spices and Parmesan cheese; whisk again. Fold in both types of shredded cheese, then add spinach and artichoke hearts. Mix until thoroughly combined.
  • Pour into the prepared dish; sprinkle with additional grated Parmesan cheese. Bake for 30 minutes, until lightly browned and bubbly.
  • Serve with tortilla chips.

HEALTHY SPINACH ARTICHOKE DIP



Healthy Spinach Artichoke Dip image

I love this recipe because you get all of the deliciousness of spinach artichoke dip without the heaviness of too much cheese and cream! It's great with cut up whole wheat pitas for dipping. -Kristyne Mcdougle, Lorain, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 7

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 tablespoon Italian seasoning
3 tablespoons grated Parmesan and Romano cheese blend
1 teaspoon extra virgin olive oil
Carrot and celery sticks

Steps:

  • Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.

Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 182mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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