HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF
This uses the small oval baker and suggests serving with baked pita chips. I didn't include thaw time in the prep time.
Provided by Chef by Chance
Categories Cheese
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
- Spoon mixture into the small oval baker.
- Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
PAMPERED CHEF SPINACH & ARTICHOKE DIP
Make and share this Pampered Chef Spinach & Artichoke Dip recipe from Food.com.
Provided by Kassy Gardner
Categories Low Protein
Time 40m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Coarsly chop artichokes and place in a small batter bowl.
- Add spinach, mayonnaise, sour cream, garlic and cheese.
- Mix well.
- Spoon into baking dish.
- Bake 20-25 minutes or until heated throughout.
- Garnish with bell pepper if desired.
- Serve with Tosidos or pita chips.
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
INSTANT POT® SPINACH AND ARTICHOKE DIP
A classic appetizer made in just minutes in the Instant Pot®. This has all of the creamy and cheesy goodness you'd expect in a spinach dip without the hassle.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 9.4 g, Cholesterol 99.5 mg, Fat 34.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 21.5 g, Sodium 1059.3 mg, Sugar 1.3 g
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
PAMPERED CHEF MONTEREY SPINACH MELTS
This is from Pampered Chef using the Cheese Knife (which I love to use). It's not needed to make this recipe.
Provided by Smilyn
Categories Spinach
Time 27m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine all ingredients except bread and cheese in bowl.
- Spread spinach mixture onto bread rounds.
- Place on a large round baking stone.
- Slice 20 slices of cheese.
- Plcae on top of spinach mixture.
- Bake 10 - 12 minutes or until cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 46.1, Fat 3.5, SaturatedFat 1.7, Cholesterol 7.4, Sodium 65.9, Carbohydrate 1.9, Fiber 0.5, Sugar 0.5, Protein 2.1
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