THE BEST SPINACH ARTICHOKE DIP
This is my favorite Spinach Artichoke dip recipe!! It's easy to make and always a huge hit!
Provided by Holly Nilsson
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
- Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
- Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
- Bake 25-30 minutes or until bubbly and cheese is browned.
- Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
- Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.
Nutrition Facts : Calories 292 kcal, Carbohydrate 15 g, Protein 12 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 568 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE BEST SPINACH ARTICHOKE DIP EVER
Ree Drummond's hot spinach artichoke dip recipe is one for the books! It's so creamy, delicious, and only takes 30 minutes to make.
Categories appetizers comfort food main dish snack
Time 30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
- Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
- In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
- Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
- Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
- Serve with pita wedges, chips, or crackers!
THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN)
Make and share this The Best Spinach Artichoke Dip Ever (The Pioneer Woman) recipe from Food.com.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 tablespoons butter in a skillet over medium heat.
- Add the minced garlic and cook for a couple of minutes.
- Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
- Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
- Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
- In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low for a minute or two, then pour in milk. Stir and cook until slightly thickened and splash in more milk if needed.
- Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese is melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
- Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes or until cheese is melted and bubbly.
- Serve with pita wedges, chips, or crackers.
Nutrition Facts : Calories 174.9, Fat 13.6, SaturatedFat 8.2, Cholesterol 41, Sodium 254.4, Carbohydrate 8.1, Fiber 3.1, Sugar 2.3, Protein 6.4
ARTICHOKE AND SPINACH DIP
Steps:
- Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
- Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
- In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
- Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.
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 ARTICHOKE DIP (LIKE HOUSTON' S)
I found this recipe online at Robbie's Recipe collection. She later changed the recipe she had listed, but I like this version much better.
Provided by The Giggle Box
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Steam spinach (or defrost if frozen).
- Strain and squeeze through cheesecloth.
- Must be very dry.
- Chop finely and set aside.
- In heavy saucepan, melt butter.
- Add garlic and onions and sauté about 3-5 minutes.
- Add flour to make a roux.
- Stir and cook about 1 minute.
- Slowly add heavy cream, stirring with a whisk to prevent lumping.
- Mixture will thicken at the boiling point.
- When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
- Remove from heat and let stand for 5 minutes.
- Stir in sour cream.
- Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
- Stir until cheese is melted.
- Serve immediately.
- OR: Preheat oven to 350 degrees.
- Put dip in oven safe container and sprinkle with Parmesan cheese.
- Heat for 10 minutes, or until cheese on top is melted.
- This is a good way to reheat the dip.
- Notes: Serve with salsa, sour cream, and tortilla chips for dipping.
Nutrition Facts : Calories 509.4, Fat 46.3, SaturatedFat 25.1, Cholesterol 132.5, Sodium 662.4, Carbohydrate 13.8, Fiber 3.6, Sugar 1.1, Protein 13.7
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
PARTY SPINACH AND ARTICHOKE DIP
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
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
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