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.
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.
ABSOLUTELY WONDERFUL CHEESY CREAMY SPINACH ARTICHOKE DIP
I actually won a local contest with this recipe. Our favorite restaurant who served the best dip closed down...and we could not find another that was even close, so I came up with this home-made replica, which is just as delicious!
Provided by Amie in Arizona
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
- Pour into a greased or oiled 8" or 9" pie plate or other baking dish.
- Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
- Let stand to cool down it will be very hot.
- *Hint!
- Slice bread 1/4" to 1/2" and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.
Nutrition Facts : Calories 254.6, Fat 19.4, SaturatedFat 11.4, Cholesterol 59.3, Sodium 600.2, Carbohydrate 6.5, Fiber 2.1, Sugar 1.9, Protein 15.1
ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP
This cheesy, creamy spinach artichoke dip couldn't be simpler - just mix together and bake! Serve with French or sourdough bread. Recipe created by Amie Knudson.
Provided by Shamrock Farms
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
- Pour into a greased 8-inch or 9-inch pie plate or baking dish.
- Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 22.2 g, Cholesterol 42.9 mg, Fat 13 g, Fiber 2.5 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 546.4 mg, Sugar 1.2 g
SKINNY SPINACH AND ARTICHOKE DIP
Tangy and delicious, this dip is always a hit with our guests, and no one ever suspects that we saved them quite a few calories. Serve with tortilla chips, pita chips, crackers, or toasted french bread. Well complemented by red wine.
Provided by Bethany Hunt
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
- Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 7 g, Cholesterol 27.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 319.9 mg, Sugar 1.9 g
EASY SPINACH ARTICHOKE DIP
Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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- Wilt the spinach in a large nonstick skillet over low heat for about 5 minutes, or until completely wilted. (Do not use a pot; it will trap moisture and the spinach will be watery!)
- Drain the artichokes. Press them between paper towels to remove moisture, then repeat one more time with fresh paper towels to remove any remaining moisture. Add the artichokes to the skillet.
- Add the cheddar and stir until it melts completely. Add the parmesan, salt, red pepper flakes, and garlic powder. Stir thoroughly, breaking up the artichokes as you stir.
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