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.
SUNNY'S SPICY RANCH DIPPING SAUCE
Steps:
- Combine the dressing, hot sauce and basil in a bowl and mix.
- Serving suggestion: Drizzle over pizza.
SUNNY'S SRIRACHA SWEET AND SPICY CHIPS
Provided by Sunny Anderson
Time 5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
- Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.
HOT ARTICHOKE-SPINACH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
- Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
- Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.
Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 19 milligrams, Sodium 338 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 6 grams
SPICY SPINACH ARTICHOKE DIP
Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a sexy makeover that takes this dip from classic to fantastic!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
- Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
- Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
- Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.
Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 4 g, TransFat 0 g
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
HOT ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUNNY'S BEST ARTICHOKE SPINACH DIP
I created this after playing around with some leftovers, in an attempt to make a quick snack for unexpected guests. *In place of fresh spinach I have used leftover cooked spinach which I drained well then chopped. **Can be prepared the ngiht before and refridgerated for use the next day.
Provided by Sunny Rose
Categories Spinach
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350f Degrees.
- Over low heat Combine Galic, Cheeses, and cream and stir until melted.
- Add in Artichokes and Spinach and mix well. Put mixture in shallow oven safe dish.
- Bake at 350f degrees for 10 - 15 minutes or until top becomes slightly golden in color.
- Serve Hot with tortilla chips, bagel chips, or your favorite crusty bread bites.
Nutrition Facts : Calories 659.6, Fat 55.9, SaturatedFat 34.5, Cholesterol 189.4, Sodium 1043.8, Carbohydrate 18.1, Fiber 5.2, Sugar 1.7, Protein 25.4
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