Savory Parmesan 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.

SAVORY PARMESAN SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through.

SAVORY SPINACH ARTICHOKE DIP

Steps:

• 1) in a medium-large pot, melt butter over med-high heat.
• 2) add onions to butter and saute.
• 3) reduce heat to medium.
• *** mixing continuously, add ingredients in the following order:.
• a) thawed spinach.
• b) cream cheese.
• c) sour cream.
• d) monterey jack.
• e) chopped artichoke hearts.
• f) red pepper.
• 4) remove from heat and slide dip into a serving crock.
• 5) top with parmesan cheese and a spinkle of red pepper flakes.
• 6) serve with hot tortilla bread or chips.
• (my personal preference is the tortilla bread).

SAVORY SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350°F.
• Mix ingredients until blended.
• Spoon into 9-inch quiche dish or pie plate sprayed with cooking spray.
• Bake 20 min. or until lightly browned.

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

SAVORY ARTICHOKE & SPINACH DIP

Steps:

• Preheat oven to 375°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
• Add cooking crème, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
• Spoon dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.

SPINACH ARTICHOKE BABKA

Steps:

• For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
• For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
• For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
• For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
• Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
• Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.

SAVORY PARMESAN SPINACH & ARTICHOKE DIP

Steps:

• Heat oven to 350.
• Mix ingredients until well blended.
• Spoon into shallow ovenproof dish.
• Bake 20 minutes.