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.
AWESOME SPINACH ARTICHOKE DIP
Everyone who has tasted this has said it is one of the best spinach artichoke dips they have ever had. It does not skimp on the calories, fat, or flavor. This recipe makes a large pan that will serve a gathering of people, but don't expect to have much left over. It can be eaten cold, but it is best served warm, with tortilla chips, or spread on bagels.
Provided by kurtcookie
Categories Spreads
Time 1h15m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Soften the cream cheese to room temperature. Preheat over to 350 degrees. Thaw and drain the frozen spinach. Squeeze out the excess water from the spinach. Drain the artichoke hearts and pulse them lightly in a food processor, or chop them by hand. Mix spinach and artichokes with mayonnaise, sour cream, cream cheese, parmesan cheese, granulated garlic, and tabasco sauce. Mix in kosher salt and fresh cracked black pepper.
- Mixture will be thick. Spread into 9x13 glass baking dish, and bake for 45 minutes, or until top starts to brown. Remove from oven. Allow dip to cool slightly before eating.
- Enjoy!
Nutrition Facts : Calories 10074.6, Fat 824.5, SaturatedFat 338.6, Cholesterol 1755.5, Sodium 18532, Carbohydrate 466.1, Fiber 120.4, Sugar 128.9, Protein 275.9
ABSOLUTELY AWESOME SPINACH ARTICHOKE DIP
Everyone has at least one Spinach Artichoke Dip recipe, and most everyone has their favorite. This is my take on the Pioneer Woman's version, a little different and worth the extra effort. This one is really, really good! Lighten it up by using fat free or light cream cheese, sour cream, part-skim mozzarella, and low fat milk...
Provided by Donna Graffagnino
Categories Other Snacks
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Melt 3 tablespoons butter in a large skillet over medium high heat. Add the artichokes and cook for several minutes, until liquid is cooked off and they just start to get a little color.
- 2. Lower heat to medium and add minced garlic; cook for a couple of minutes until fragrant but don't brown the garlic.
- 3. Add the spinach and continue to stir for a few minutes until spinach wilts. Pour spinach mixture into a bowl and set aside.
- 4. In the same skillet melt 3 tablespoons of butter and whisk in the flour until a paste forms. Cook over medium-low heat for a couple of minutes to cook out the flour taste, then whisk in the milk. Continue to stir until smooth and sauce begins to thicken. Add more milk if needed. You want it to be a medium thickness that coats the back of a spoon. (Think Alfredo Sauce thickness.)
- 5. Add both cream cheeses, Parmigiana, Pepper Jack, and sour cream; stir until sauce is smooth and cheeses melted.
- 6. Return the artichoke and spinach mixture to the skillet and stir to combine. Taste and add salt, white pepper or cayenne, if needed.
- 7. Pour into buttered baking dish. Top with Mozzarella and bake at 375 for 15 minutes, or until cheese is melted and bubbly. If you want a golden cheesy crust bake it another 5-10 minutes.
- 8. Serve with my Garlic Parmesan Panetini, Melba rounds or tortilla or pita chips. Enjoy!
- 9. TIP: For an alternative appetizer stuff mushroom caps with this dip and bake for 10 minutes.
AMAZING ARTICHOKE AND SPINACH DIP
I created this recipe by taking my favorite feature from every spinach and/or artichoke dip I've tried. Everyone seems to love it. Serve with nacho chips, crackers, rye bread, pita, you name it!
Provided by WorkingWarden
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
- Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 9.4 g, Cholesterol 46 mg, Fat 34.6 g, Fiber 1.6 g, Protein 10.8 g, SaturatedFat 9.5 g, Sodium 624.1 mg, Sugar 4.5 g
AWESOME SPINACH & ARTICHOKE DIP
I found this recipe on the internet and I must say it is the best dip I have found so far. It purports to be the dip from the restaurant Houston's. I can't say for sure whether it is or isn't but can only say how good it is.
Provided by Luby Luby Luby
Categories Spinach
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
- In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
- Add flour and cook for 3 minutes.
- Slowly whisk in cream and stock and bring to a boil, stirring constantly.
- Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
- Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
- Transfer to a baking dish and sprinkle cheddar on top.
- Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.
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