STOVETOP SPINACH AND ARTICHOKE DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 8 servings
Number Of Ingredients 16
Steps:
- To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
- Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.
QUICK STOVE TOP SPINACH ARTICHOKE DIP
This dip is so quick and easy, but to make it even easier, you can make it ahead of time and then re-heat or bake it the day that you want to serve it. We've also made large batches of this dip and placed them in baking dishes and chilled them in the fridge. When the party day arrives, take out the dip and allow it to come to room temperature, then bake it at 350°F for about 20 minutes or until all the cheese is completely melted and hot.
Provided by Diane
Time 30m
Number Of Ingredients 12
Steps:
- Heat a large saucepan over medium-high heat, add oil. When oil is hot, add the onions and garlic. Cook until they are light brown but not burnt, about 2 minutes.
- Add spinach and chopped artichoke hearts. Cook until ingredients are combined well, about 3 minutes
- In this order: Add milk first, then stir. Add cream cheese, parmesan cheese and mayonnaise. When mixture begins to melt, turn heat to low.Season with salt and pepper. Slowly stir and simmer ingredients until all cheese is completely melted and dip becomes creamy and well combined. Cook for about another 2-3 minutes to blend flavors together.
- Serve immediately when it's warm with bread, crackers or tortilla chips.
Nutrition Facts : Calories 340 kcal, Carbohydrate 10 g, Protein 12 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 63 mg, Sodium 1116 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SIMPLE ARTICHOKE DIP
Serve with sliced baguettes or pita chips.
Provided by Dawn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 7
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g
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.
STOVE TOP SPINACH AND ARTICHOKE DIP
This sounds more complicated than it is. Got this recipe off Good Morning America. The dip is WONDERFUL!!!!
Provided by TishT
Categories Spinach
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
- Add butter to oil.
- When butter melts, add garlic and onions to the pot.
- Sprinkle in thyme leaves.
- Saute 2 minutes, add chopped red pepper.
- Saute mixture a minute more.
- Sprinkle in flour, stir to coat vegetables.
- Cook flour a minute.
- Whisk in wine and reduce by half.
- Whisk in stock and thicken sauce 1 minute.
- Stir in half-and-half or cream.
- When sauce returns to a bubble, add artichokes, spinach and cheeses.
- Keep stirring until cheeses melt and sauce is well combined.
- Add salt and pepper and adjust seasonings to your taste.
- Remove the top from the round loaf and cube.
- Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
- Reserve extra dip to warm and refill as necessary.
- Cut up bread bowl when baguette slices are gone.
- The bowl is the best part as it absorbs juices from the dip.
More about "stove easy artichoke dip recipes"
STOVETOP SPINACH-ARTICHOKE DIP RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (27)Estimated Reading Time 2 minsServings 5
- Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with salt. Coat inside of bread bowl with remaining 2 Tbsp. oil.
- Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.
- Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes. (It’s okay if the bottom of the pot isn’t completely dry. It just shouldn’t be swimming in liquid.) Add cream cheese and cook, stirring constantly, until melted. Add 3½ oz. Parmesan and 1 tsp. pepper and stir until melted and creamy. Taste and season with salt if needed.
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