Restaurant Style Spinach Artichoke Dip Recipes

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ALMOST-FAMOUS SPINACH-ARTICHOKE DIP



Almost-Famous Spinach-Artichoke Dip image

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

Kosher salt
2 10-ounce bags spinach, stems removed
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated Parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded white sharp cheddar cheese
1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
Tortilla chips and salsa, for serving

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



The Best Spinach Artichoke Dip image

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

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

SPINACH AND ARTICHOKE DIP



Spinach and Artichoke Dip image

This spinach and artichoke dip is creamy, hot, full of flavor and always delicious!

Provided by Kate

Categories     Appetizer

Time 50m

Number Of Ingredients 10

8 ounce box cream cheese (softened)
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup grated Parmesan Cheese
1 1/2 cups shredded mozzarella cheese
14 ounce can artichoke hearts drained and chopped
10 ounces frozen spinach thawed (drained and chopped)
2 cloves garlic (minced)
1/2 cup grated asiago cheese (optional)
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees
  • Grease baking dish
  • Squeeze all water out of the thawed spinach. It is easiest to do this by squeezing small amounts at a time
  • Chop spinach into small pieces
  • Chop artichoke hearts into small pieces
  • In a medium bowl mix together the garlic, cream cheese, mayonnaise, sour cream, Parmesan, 1/2 cup mozzarella, artichoke hearts, spinach and black pepper, Then top with remaining shredded mozzarella and asiago cheese. Asiago cheese is optional. but it adds a lot to the dip
  • Spoon into baking dish, bake for 25-30 minutes and cheese is melted on top.
  • Broil for 1-3 minutes on top - stay near the oven so the dip doesn't burn on top
  • Serve with pita chips, tortilla chips or naan bread pieces

RESTAURANT STYLE SPINACH ARTICHOKE DIP



Restaurant Style Spinach Artichoke Dip image

This is absolutely the best recipe! I catered my own wedding and served this - it was the first dish to go & many guests asked for the recipe. You can also serve this as a side dish. Enjoy!!!!!!

Provided by Melissa Spangler

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

2 tablespoons garlic powder
1 (10 ounce) package frozen chopped spinach, thawed & drained
1 (14 ounce) can artichoke hearts, drained & chopped
1 (10 ounce) container alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
4 ounces cream cheese, softened

Steps:

  • Preheat oven to 350 degrees.
  • Mix all of the ingredients together and pour into a greased 8 x 8 baking dish.
  • Cover with foil and bake for about 30 minutes, or until cheeses are melted and bubbly.

ARTICHOKE & SPINACH DIP RESTAURANT STYLE



Artichoke & Spinach Dip Restaurant Style image

Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.

Provided by TERRAD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
½ (8 ounce) package cream cheese, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
  • In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
  • Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 5.2 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 484.8 mg, Sugar 1.1 g

FABULOUS SPINACH AND ARTICHOKE DIP



Fabulous Spinach and Artichoke Dip image

If you love Applebee's® spinach and artichoke dip, this is the one for you. Serve with chips or bread and enjoy.

Provided by canderson09

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan-Romano cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
1 teaspoon minced garlic
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
  • Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 5.1 g, Cholesterol 28.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 523.8 mg, Sugar 1 g

HOUSTON'S SPINACH AND ARTICHOKE DIP



Houston's Spinach and Artichoke Dip image

I try to avoid using "To Die For" as a description, but Houston Steak House's baked Spinach and Artichoke Dip is the best of the best! Houston's serves it hot with tortilla chips, veggies, sour cream and salsa. Recipe courtesy of Houston's Restaurant.

Provided by Lorac

Categories     Cheese

Time 35m

Yield 4 cups, 20 serving(s)

Number Of Ingredients 7

1/2 cup grated romano cheese (2 oz)
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Place Romano cheese in a food processor.
  • While running, drop garlic in the feed tube.
  • Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
  • Turn into a casserole dish and fold in Mozzarela.
  • Bake 20-25 minutes or until heated through.

ARTICHOKE & SPINACH DIP RESTAURANT STYLE RECIPE - (4/5)



artichoke & Spinach Dip Restaurant Style Recipe - (4/5) image

Provided by Beefman-2

Number Of Ingredients 7

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

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