Best Ninja Spinach Artichoke Dip Recipes

DUMP SPINACH AND ARTICHOKE DIP FROM FROZEN

Dump Spinach and Artichoke Dip from Frozen image

This is the easiest spinach artichoke dip you'll ever make! Everything goes into a baking dish and straight into the oven all at once-even the frozen spinach and artichokes. We like to finish the dish with a sprinkle of panko and a quick run under the broiler for a crispy top. But you can skip it if you're short on time. Serve this with sturdy chips or baguette slices for dipping.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 heaping cups frozen artichoke quarters
One 8-ounce block cream cheese
2 heaping cups chopped frozen spinach
1 cup grated Havarti cheese
1 cup grated low-moisture mozzarella
1/4 cup heavy cream
1/3 cup mayonnaise
1 clove garlic, grated
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs

Steps:

Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.

NINJA SPINACH ARTICHOKE DIP

Ninja Spinach Artichoke Dip image

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

Provided by mightyro_cooking4u

Categories High In...

Time 3m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
8 ounces cream cheese, reduced-fat
4 ounces parmesan cheese
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup artichoke heart, canned, drained
10 ounces spinach, frozen, thawed

Steps:

Place all ingreedients in the Mini Master Prep Bowl, artichokes and spinach on top. Secure the top and pulse 5-7 times until combined, but chunky.
Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
Serve as hot dip for tortilla chips, granished with a whole artichoke heart and grated or shredded Parmesan cheese.
BOB'S TIPS:Make your own flour tortilla chips for dipping by frying fresh tortillas in a lightly buttered pan until golden brown. While traditionally served hot, this dop works just fine cold as well -- simply skip the microwave.

Nutrition Facts : Calories 241.7, Fat 20.1, SaturatedFat 12.5, Cholesterol 56.3, Sodium 559, Carbohydrate 6.5, Fiber 2, Sugar 0.6, Protein 10.3

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

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

Ingredients

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.

MIMI'S CAFE SPINACH ARTICHOKE DIP

Mimi's Cafe Spinach Artichoke Dip image

Make and share this Mimi's Cafe Spinach Artichoke Dip recipe from Food.com.

Provided by cookin_nurse

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces monterey jack cheese (grated)
2 ounces swiss cheese (grated)
8 ounces parmesan cheese (shredded)
3/4 cup artichoke heart (quartered)
1 bunch fresh spinach
1/2 cup mayonnaise
1/2 cup prepared alfredo sauce
2 teaspoons garlic (chopped, approx. 2 cloves)
1/2 teaspoon black pepper
1/2 cup sun-dried tomato

Steps:

Combine Jack, Swiss and Parmesan cheeses in a mixing bowl.
Drain artichokes and dice into small pieces. Wash and cut spinach into 1-inch pieces and add to cheese mix.
In a separate mixing bowl combine the mayonnaise, alfredo sauce, garlic and pepper. Mix until well combined.
Pour the mayonnaise mixture into the cheese mix and stir until well mixed.
Drain sun-dried tomatoes of any oil or liquid and dice into small pieces and add to the mixture.
Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread.