ARTICHOKE-AND-SPINACH DIP WITH SPICED PITA CHIPS
Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary). When the weather is very cold, he likes to reheat this creamy, slightly spicy dip in a skillet on a portable grill.
Categories artichoke dip spinach dip Ken Oringer chips and dip party dip
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano, and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes.
- Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.
SPINACH & ARTICHOKE DIP WITH HOMEMADE PITA CHIPS
Creamy and delcious Spinach & Artichoke Dip baked to perfection and served with crispy, homemade Pita Chips.
Provided by June
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl combine all of the dip ingredients and mix until it is well combined. Pour dip into a greased pie plate or 8x8 square pan and bake for 20 minutes or until bubbly and golden brown on top. Serve with Pita Chips or vegetables. Store in covered in refrigerator.
- Preheat oven to 400 degrees. Lay the cut triangles of pita bread onto a baking sheet that you have sprayed with non-stick spray. Drizzle olive oil over the top of each pita triangle and spread oil out with a pastry brush {or I used the tips of my fingers}, sprinkle with kosher salt. Bake for 8-12 minutes, depending on how crispy you like them. Serve with dip. Store in air tight container at room temperature.
SPINACH & ARTICHOKE DIP WITH PITA CHIPS
Here's the best spinach & artichoke dip recipe I've found. Tastes wonderful with homemade pita chips (recipe included). Guten Appetit!
Provided by Douglas J. Renze
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain spinach.
- Be certain to get all the liquid out. Add the rest of the ingredients, mix.
- Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n.
- - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips.
- * Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs.
- Dash) Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer.
- If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning.
- If using cooking spray, sprinkle the pita wedges with seasoning, then spray.
- Bake at 350 degrees Fahrenheit until crisp, about 20 minutes.
- Pita chips may need to be turned half-way through in order to crisp on both sides.
Nutrition Facts : Calories 396.4, Fat 26, SaturatedFat 15.9, Cholesterol 75.6, Sodium 765.1, Carbohydrate 14.7, Fiber 3.7, Sugar 6.5, Protein 29.1
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.
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
INDIVIDUAL SPINACH ARTICHOKE DIPS
Yield 5 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Set aside half of the mozzarella and parmesan cheeses. In a large bowl, stir together all remaining ingredients, except for the red bell pepper and Stacy's® Simply Naked® Pita Chips. Spoon mixture into non-stick sprayed 1-1/2 quart baking dish. Bake for 20-30 minutes until bubbly. Transfer to individual serving cups of your choice with 1 or 2 Stacy's® Simply Naked® Pita Chips dipped slightly in.
HOT SPINACH SPREAD WITH PITA CHIPS
Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. -Teresa Emanuel, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 16 servings (4 cups spread).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.
Nutrition Facts : Calories 231 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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
CREAMY & SPICY ARTICHOKE DIP WITH PITA CHIPS
This is the hit of any party I bring it to. Not your average artichoke dip! Your guests will love it!(*Can be made 1 day ahead and stored in fridge.)
Provided by MadzMom
Categories Spicy
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using electric mixer, beat first 8 ingredients in large bowl to blend.
- Fold in artichokes, mozzarella, green onions and jalapeno.
- Transfer to 11x7x2-inch glass baking dish.
- Preheat oven to 400 degrees F.
- Place pita triangles in single layer on baking sheet.
- Brush with oil and sprinkle with salt.
- Bake until crisp, about 10 minutes.
- Remove from oven& keep the oven on.
- Bake dip until bubbling and brown on top, about 20 minutes.
- Serve hot.
SPINACH DIP WITH CAJUN PITA CHIPS
I learned to make Cajun Pita Chips while working for a caterer. They're deliciously different dippers for my rich and creamy spinach dip. -Julia Morgan, Flatwoods, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2-1/3 cups dip (6-1/2 dozen pita chips).
Number Of Ingredients 12
Steps:
- In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour., Meanwhile, for chips, cut each pita half into four wedges. Combine the butter, Cajun seasoning and cumin; brush over rough side of pita wedges. Place on ungreased baking sheets. Bake at 400° for 8-10 minutes or until chips are golden brown and crisp. Serve with dip.
Nutrition Facts :
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