Best Stovetop Spinach And Artichoke Dip Recipes

Stovetop Spinach and Artichoke Dip image

Provided by Rachael Ray : Food Network

Time 18m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

Steps:

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

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.

Stove Top Spinach and Artichoke Dip image

Provided by TishT

Categories Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 tablespoon butter
3 garlic cloves, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or 1 cup vegetable stock
1/2 cup half-and-half or 1/2 cup heavy cream
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
2 (10 ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded italian four cheese blend (10 oz, provolone, Parmesan, mozzarella and asiago)
salt & freshly ground black pepper
1 loaf crusty round bread
1 loaf multigrain bread or 1 loaf wheat baguette, sliced

Steps:

To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
Add butter to oil.
When butter melts, add garlic and onions to the pot.
Sprinkle in thyme leaves.
Saute 2 minutes, add chopped red pepper.
Saute mixture a minute more.
Sprinkle in flour, stir to coat vegetables.
Cook flour a minute.
Whisk in wine and reduce by half.
Whisk in stock and thicken sauce 1 minute.
Stir in half-and-half or cream.
When sauce returns to a bubble, add artichokes, spinach and cheeses.
Keep stirring until cheeses melt and sauce is well combined.
Add salt and pepper and adjust seasonings to your taste.
Remove the top from the round loaf and cube.
Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
Reserve extra dip to warm and refill as necessary.
Cut up bread bowl when baguette slices are gone.
The bowl is the best part as it absorbs juices from the dip.