Spinach Artichoke Party Dip Recipes

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

Ingredients

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.

PARTY SPINACH AND ARTICHOKE DIP

Party Spinach and Artichoke Dip image

The recipe used what I had on hand in my kitchen after buying the spinach, marinated artichoke quarters, and cream cheese blindly without checking recipe for guidance first.

Provided by babyfacenc

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 1h

Yield 10

Number Of Ingredients 14

Ingredients

4 thin slices soppressata ham
2 cloves garlic, minced
¾ cup dry white wine, such as Chardonnay
2 tablespoons butter
1 (8 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) jar marinated artichoke hearts, drained and chopped
1 ½ cups grated Parmesan cheese
¼ cup light olive oil
1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh basil
½ teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon ground black pepper
1 ½ cups milk, at room temperature

Steps:

Cook and stir soppressata and garlic in a saucepan over medium heat until soppressata is crisp, about 5 minutes. Transfer soppressata to a plate, leaving garlic in the saucepan. Chop soppressata into small pieces.
Pour white wine into the saucepan and bring to a simmer, stirring to scrape up the browned bits from the bottom, about 5 minutes. Add butter; stir until melted, about 1 minute. Stir in spinach, artichoke hearts, and Parmesan cheese. Reduce heat to medium-low and cook, stirring occasionally, until mixture is heated through, 4 to 5 minutes. Stir in olive oil.
Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
Stir cream cheese mixture into the saucepan. Stir in milk until evenly blended and simmering, about 5 minutes. Remove from heat and let cool, stirring a few times to ensure bottom doesn't scorch, about 20 minutes. Transfer to a bowl and chill until serving.

Nutrition Facts : Calories 270 calories, Carbohydrate 7 g, Cholesterol 46.5 mg, Fat 21.8 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 9.9 g, Sodium 435.6 mg, Sugar 2.2 g

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

Ingredients

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.