Rachs Take On Spinach Artichoke Dip Is The Easiest Version Ever Recipes
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.
RACH'S TAKE ON SPINACH ARTICHOKE DIP IS THE EASIEST VERSION EVER
Rach's quick & easy spinach-artichoke dip is made with cream cheese, yogurt + cheese.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- Turn on broiler for dip or preheat oven to 400˚F for pizzas
- Heat a medium cast-iron skillet over medium heat with olive oil, add garlic and stir a minute
- Add spinach and season with salt and pepper, red pepper flakes, nutmeg (Rach uses her multi-grater), lemon zest, add artichokes and heat, add cheeses, yogurt and lemon juice and melt ingredients into a uniform thick but even mixture, broil to brown, or top bread or chicken and add more cheeses, bake to brown and bubbly at 400˚F
- To serve, spread finished dip on focaccia, flatbreads or cooked chicken breast cutlets, or use pita crisps, potato chips or red pepper planks for dipping
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