Best Best Spinach Artichoke Dip Ever Recipes

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THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN)



The Best Spinach Artichoke Dip Ever (The Pioneer Woman) image

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

3 tablespoons butter
4 tablespoons garlic, minced
10 ounces spinach
salt, to taste
pepper, to taste
17 ounces artichoke hearts
3 tablespoons butter (additiona)
3 tablespoons flour
1 1/2 cups whole milk
8 ounces softened cream cheese
1/2 cup crumbled feta
1/2 cup grated parmesan cheese
3/4 cup grated monterey jack pepper cheese
1/4 teaspoon cayenne pepper
extra grated monterey jack pepper cheese
pita bread, wedges tortilla chips or cracker, for serving

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

BEST EVER SPINACH ARTICHOKE DIP



Best Ever Spinach Artichoke Dip image

This dip is very rich, chunky, and cheesy! Try serving it in a bread bowl.

Provided by Dawn Fronius

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 16

Number Of Ingredients 5

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
½ cup mayonnaise
1 cup Alfredo sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
  • Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.

Nutrition Facts : Calories 137.6 calories, Carbohydrate 4.6 g, Cholesterol 14.4 mg, Fat 12 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 412 mg, Sugar 0.7 g

THE VERY BEST SPINACH ARTICHOKE DIP EVER



The Very Best Spinach Artichoke Dip Ever image

This recipe is mayonnaise-free, fresh, and delicious. I've taken it as an appetizer to every party and it is the first thing gone, and everyone raves.

Provided by brookesdrenik

Categories     Spreads

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 7

16 ounces fresh Baby Spinach
14 ounces canned artichoke hearts (chop up into smaller pieces for use, or a couple of pulses in the processor)
1 tablespoon butter
8 ounces low-fat cream cheese
1/2 cup light sour cream
2 cups part-skim mozzarella cheese, shredded
1 -3 garlic clove, chopped (depending on your garlic preference)

Steps:

  • Preheat oven to 350 degrees F.
  • In a deep fry pan, melt butter over medium heat.
  • Add cream cheese and garlic, stir 3-4 minutes or until the cream cheese melts.
  • Add artichokes, sour cream, and 1 1/2 cup of mozzarella (save 1/2 cup for the topping).
  • Fold in spinach approximately 1 cup at a time and let the spinach reduce (this takes patience -- but it's worth it!).
  • Optional for heat: mix in jalepenos (1-3 tblsp chopped, canned or fresh) and/or crushed red pepper flakes (1 tsp).
  • Transfer the mixture into a baking dish and sprinkle the remaining 1/2 cup mozzarella over the top.
  • Bake at 350 degrees F for 15 minutes or until top is lightly browned.
  • Let cool 5 minutes, serve with pita chips for dipping or as a spread.

Nutrition Facts : Calories 384.6, Fat 25.2, SaturatedFat 15.8, Cholesterol 88.9, Sodium 768.8, Carbohydrate 14.9, Fiber 5.2, Sugar 1.9, Protein 27.3

BEST SPINACH ARTICHOKE DIP EVER



BEST SPINACH ARTICHOKE DIP EVER image

Categories     Cheese     Appetizer     Side     Bake     Cocktail Party     Buffet     Casserole/Gratin

Yield 16

Number Of Ingredients 15

3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-½ cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
½ cups Crumbled Feta
½ cups Grated Parmesan
¾ cups Grated Pepper Jack Cheese
¼ teaspoons Cayenne
Extra Grated Pepper Jack
Pita Wedges, Tortilla Chips, Crackers

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 YOU'LL EVER TASTE



THE BEST SPINACH ARTICHOKE DIP YOU'LL EVER TASTE image

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices (you can substitute artichoke hearts)
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco Sauce
Blue and white corn tortilla chips

Steps:

  • In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

BEST SPINACH-ARTICHOKE DIP EVER!!!!



Best Spinach-Artichoke Dip Ever!!!! image

This dip is demanded at every family function, and the recipe is requested by everyone who attends! My sister has me make it and freeze it in individual portions so she can have it on hand all the time!

Provided by hotdish

Categories     Cheese

Time 20m

Yield 5 cups

Number Of Ingredients 11

1/4 cup butter
1/4 cup flour
1/2 cup chopped onion
1 tablespoon minced fresh garlic
1 cup milk
1 cup heavy cream
8 ounces monterey jack cheese, grated
8 ounces softened cream cheese
10 ounces frozen spinach, thawed and drained
1 (12 ounce) jar marinated artichoke hearts, drained and rinsed well
1/2 cup fresh grated parmesan cheese

Steps:

  • After rinsing artichoke hearts, trim so that just the leaves remain.
  • Melt butter in a pot, cook onions over medium heat until softened.
  • Add garlic,cook for about a minute.
  • Add flour, cook for 2-3 minutes, stirring constantly.
  • Slowly whisk in milk and cream. Cook over medium heat, whisking constantly until it begins to thicken.
  • Add cream cheese and monterey jack and parm ,stir until melted.
  • Stir in spinach and artichokes,heat through.
  • To serve, pour into a greased baking dish and bake at 350 until bubbly, or pour into crock pot set on "warm.".
  • Serve with tortilla or pita chips.

Nutrition Facts : Calories 743.4, Fat 62.5, SaturatedFat 39, Cholesterol 197.9, Sodium 764.5, Carbohydrate 22.9, Fiber 6.1, Sugar 2.4, Protein 27.5

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