Artichoke Dip No Spinach Recipes

EASY SPINACH ARTICHOKE DIP - NO BAKE

Steps:

• Saute spinach: Remove the stems from the spinach. Weigh about 250 g/ 8.8 oz of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.
• If using frozen spinach, you will need about 140 g/ 5 oz of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
• Squeeze: In both cases, place the spinach in a colander and let cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand in order to remove as much moisture as possible. Chop the squeezed spinach finely and give it to a bowl.
• Artichokes: If using canned artichokes, drain, rinse well and drain again. Pat dry with kitchen paper. If using jarred artichokes in oil, drain them on kitchen paper and pat well to remove the excess oil. Chop finely and add to the spinach bowl.
• Add the grated garlic, cream cheese, crumbled feta, yogurt, and lemon juice. Add some salt and pepper. Stir well and adjust the taste with more lemon juice (if necessary), salt, and pepper.

AMAZING NO COOK SPINACH ARTICHOKE DIP

Steps:

• Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
• Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

THE BEST SPINACH ARTICHOKE DIP

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.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

AMAZING ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

ARTICHOKE DIP NO SPINACH

Steps:

• Juice the lemons and discard the rest (or keep for garnishing).
• Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
• Put the artichoke hearts in the blender and blend on high.
• Add the artichoke hearts to the mixture.
• Add cheese, garlic, and red pepper.
• Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
• To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.

HOT ARTICHOKE AND SPINACH DIP II

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.

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
• Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
• Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.

WEEKNIGHT SPINACH & ARTICHOKE DIP

Steps:

• In a greased 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices.

SPINACH ARTICHOKE DIP (NO MAYO)

Steps:

• Preheat oven to 350°.
• Combine all ingredients in a medium bowl and mix thoroughly.
• Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
• Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
• Hint: Throw everything together in a stand mixer for quick and easy stirring!
• Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
• Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
• Hint: Can be doubled and placed in a 9x13'' pan.

SLOW-COOKER SOUTHWEST ARTICHOKE AND SPINACH DIP

Steps:

• Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
• Cover; cook on Low heat setting 2 to 3 hours.
• Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.