Best Baked Artichoke And Spinach Dip Recipes

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BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

Just mix in 5 minutes and bake, this warm spread will be popular at any party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Yield 15

Number Of Ingredients 7

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Steps:

  • Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
  • Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
  • Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 320 mg

BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.

Provided by OceanLuvinGranny

Categories     Crab

Time 25m

Yield 1 Dip, 8-10 serving(s)

Number Of Ingredients 7

1 1/3 cups deli spinach dip
14 ounces artichoke hearts, drained and chopped
8 ounces imitation crabmeat, chunks
1/3 cup grated parmesan cheese
1/8 teaspoon ground cayenne pepper
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 375.
  • Mix all ingredients except cheeses in med. bowl until well blended.
  • Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
  • Sprinkle with the two cheeses.
  • Bake uncovered 15-20 minutes or until hot and bubbly.
  • Serve with Ritz crackers or any cracker you like. Can also be served with tortilla chips.

Nutrition Facts : Calories 98.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 16.1, Sodium 359.9, Carbohydrate 10.6, Fiber 4.4, Sugar 2.4, Protein 7

THREE-CHEESE BAKED SPINACH AND ARTICHOKE DIP



Three-Cheese Baked Spinach and Artichoke Dip image

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 25 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Mayo with Olive Oil
1/4 cup KRAFT Grated Parmesan Cheese
3 cloves garlic, minced
1 pkg. (16 oz.) frozen spinach, thawed, squeezed dry
1 jar (12 oz.) marinated artichoke hearts, drained, patted dry and chopped
3/4 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Mix first 4 ingredients in medium bowl until blended.
  • Add spinach and artichokes; mix well.
  • Spoon into shallow baking dish spayed with cooking spray; top with cheddar.
  • Bake 23-25 min. or until heated through.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 3 g

BAKED ARTICHOKE AND SPINACH DIP



Baked Artichoke and Spinach Dip image

Your guests will never want to leave when they get a taste of this dip! Remove any tough outer skins from the artichoke hearts before using in the recipe, I just use the whole small jar of pimento for this, 1 small finely diced and seeded red bell pepper can be used in place of the pimento. This makes a lot of dip so you might want to cut the recipe in half! You can prepare the complete dip up to 24 hours in advance and refrigerate, just bake as directed. Serve this with thin baguette slices.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups mayonnaise (use only mayonnaise not salad dressing)
2 cups grated parmesan cheese
1 small onion (very finely chopped, about 1/3 cup)
2 teaspoons fresh minced garlic (optional)
2 (14 ounce) cans artichoke hearts (drained and coarsley chopped)
1/4 cup finely chopped pimiento (well drained and patted dry with paper towel)
2 (10 ounce) packages frozen chopped spinach (thawed and hand-squeeze dry to remove moisture)
1 1/2 cups grated mozzarella cheese (or to taste)

Steps:

  • Heat oven to 350 degrees F.
  • Lightly spray a 2-quart casserole dish.
  • In a bowl mix all ingredients except the mozzeralla cheese.
  • Transfer to the baking dish.
  • Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).

Nutrition Facts : Calories 317.7, Fat 21.5, SaturatedFat 6.8, Cholesterol 35.9, Sodium 875.8, Carbohydrate 20.6, Fiber 5.2, Sugar 4.2, Protein 14.1

BAKED ARTICHOKE AND SPINACH DIP



Baked Artichoke and Spinach Dip image

Make and share this Baked Artichoke and Spinach Dip recipe from Food.com.

Provided by Libby1

Categories     Vegetable

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1/2 cup parmesan cheese, Grated
1 1/2 teaspoons Dijon mustard
14 ounces artichoke hearts, chop coarse
1/2 cup red onion, chopped fine
1/2 cup sour cream
1/2 cup mozzarella cheese, shredded
white pepper
1 cup spinach, chopped
1/4 cup mozzarella cheese, shredded

Steps:

  • Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper.
  • Stir in artichoke hearts, spinach leaves and onion.
  • Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours
  • Bake at 350 for 50 to 60 minutes or till heated through.
  • Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.

Nutrition Facts : Calories 39.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.1, Sodium 72.2, Carbohydrate 2.6, Fiber 1.5, Sugar 0.5, Protein 2.2

BAKED SPINACH AND ARTICHOKE DIP



BAKED SPINACH AND ARTICHOKE DIP image

Categories     Condiment/Spread     Appetizer

Yield 11 servings

Number Of Ingredients 7

2 6oz pkg. fresh baby spinach
1 tbsp. butter
1 8 oz. pkg. cream cheese
1 garlic clove, chopped
1 14 oz. can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup shredded mozzarella cheese, divided

Steps:

  • 1. microwave spinach in a a large, microwave-safe bowl at hi 3 minutes or unitl wilted. drain spinach well, pressing between paper towels. chop spinach. 2. melt butter in nonstick skilet over medium-hi heat. add cream cheese and garlic; cook 3-4 minutes, stirring occasionall until cream cheese melts. fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts. 3. transfer mixture to a 1 qt. shallow baking dish. sprinkle with remaining 1/4 cup mozzarrella cheese. 4. bake at 350 for 15 minutes or until hot and bubbly.

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