Best Savory Parmesan Spinach Artichoke Dip Recipes

SAVORY SPINACH ARTICHOKE DIP

Savory Spinach Artichoke Dip image

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

Provided by gooseygrl

Categories High In...

Time 26m

Yield 10-15 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen spinach, thawed
1 (6 ounce) jar marinated artichokes, chopped
1/2 onion, finely chopped
1/2 cup butter
8 ounces Philadelphia Cream Cheese
8 ounces sour cream
3/4 cup parmesan cheese, shredded
8 ounces monterey jack cheese, shredded
1 teaspoon red pepper flakes (or to taste)

Steps:

1) in a medium-large pot, melt butter over med-high heat.
2) add onions to butter and saute.
3) reduce heat to medium.
*** mixing continuously, add ingredients in the following order:.
a) thawed spinach.
b) cream cheese.
c) sour cream.
d) monterey jack.
e) chopped artichoke hearts.
f) red pepper.
4) remove from heat and slide dip into a serving crock.
5) top with parmesan cheese and a spinkle of red pepper flakes.
6) serve with hot tortilla bread or chips.
(my personal preference is the tortilla bread).

Nutrition Facts : Calories 354.8, Fat 31.9, SaturatedFat 19.9, Cholesterol 87.9, Sodium 468.4, Carbohydrate 6, Fiber 2, Sugar 1, Protein 13.2

HOT ARTICHOKE AND SPINACH DIP II

Hot Artichoke and Spinach Dip II image

This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?

Provided by TIFFANY BRENNAN

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g

SAVORY ARTICHOKE & SPINACH DIP

Savory Artichoke & Spinach Dip image

This classic crowd-pleasing dip gets an oven-baked twist. It's rich, savory, creamy and delicious! Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 26m

Yield 8

Number Of Ingredients 11

Ingredients

1 Reynolds® Oven Bag, Large Size
1 tub (10 oz.) cooking crème
2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 cup shredded Pepper Jack cheese
1 cup shredded Parmesan cheese
1/4 cup mayonnaise
1 tablespoon flour
1/2 teaspoon garlic powder
Smoked paprika (optional)
Pita chips, tortilla chips or crackers

Steps:

Preheat oven to 375°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
Add cooking crème, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.
Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
Spoon dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.

Nutrition Facts : ServingSize 1 Serving