Sarahs Spinach Artichoke Dip Recipes

THE BEST SPINACH ARTICHOKE DIP

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.

AMAZING NO COOK SPINACH ARTICHOKE DIP

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.

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

SMOKY SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
• Chop the artichokes into bite-size chunks.
• In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
• Allow the dip to cool slightly before serving with tortilla chips.
• *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.

BAKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
• Bake for 15 to 20 minutes, or until hot and bubbly.

ANJA'S FAMOUS SPINACH AND ARTICHOKE DIP RECIPE - (4/5)

Steps:

• Preheat over to 350 degrees F. Place first 5 ingredients in a microwave in an ovenproof dish with a lid. Heat in microwave for one minute or until all ingredients are easily incorporated. Mix the garlic, spinach, and artichoke heart pieces into the cheese mixture. Bake ro4 50 minutes covered, then 10 minutes uncovered. As a final touch, squirt lemon juice over the top.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP

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.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP

Steps:

• Lightly grease a large baking dish.
• Mix all ingredients.
• Place in baking dish and bake at 350 degrees 35-45 minutes.
• Serve with wheat crackers or chips.

SARAH'S SPINACH ARTICHOKE DIP

Steps:

• Chop artichoke quarters into bite sized pieces.
• Mix all ingredients together & place in quiche dish or pie plate (I have also used a small pyrex casserole dish).
• Bake at 350 degrees for 25 minutes or until bubbly and lightly browned. I personally do not cover when baking.
• I like to thinly slice french bread & toast them in the broiler for a couple minutes to enjoy with the dip. Can also be served with crackers. It is a must try!