Best Fresh Spinach Artichoke Dip Aka Sheep Dip Recipes

Earl's Warm Spinach and Artichoke Dip image

Provided by spiritussancto

Categories Spinach

Time 25m

Yield 3 cups dip, 8 serving(s)

Number Of Ingredients 13

500 g frozen spinach, thawed (one package or box, about 1 1/4 cups once drained)
1/2 cup light cream cheese
170 ml marinated artichoke hearts, one small jar (about 2/3 cup once drained)
1 cup feta cheese, crumbled
1 cup pre-shredded mozzarella cheese
2 -3 tablespoons milk, if needed to help blend
1 teaspoon salt
1 teaspoon fresh black pepper
1/2 teaspoon garlic powder
1 teaspoon basil
6 pita breads (the pocket kind, not the soft pizza-shell kind)
olive oil, preferably in a spray bottle
salt and pepper

Steps:

Purée spinach and artichokes (drained) in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage.
Remove from blender and stir in feta, mozzarella, and herbs to taste.
Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way.
To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.

The Best Spinach Artichoke Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.