Cindys Artichoke Spinich Dip Recipes

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.

CINDY'S ARTICHOKE AND SPINACH BALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wrap thawed spinach in a paper towel and squeeze out water.
• Heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts; season with kosher salt and black pepper. Cook and stir until heated through, 3 to 4 minutes. Add shallot and garlic; cook until softened, about 5 minutes more. Remove from heat and allow to cool slightly, about 5 minutes.
• Transfer spinach mixture to a food processor; pulse until broken down into small pieces. Add eggs and pulse 3 to 4 more times. Transfer mixture to a bowl.
• Mix tapioca flour, almond meal, Italian seasoning, and red pepper flakes into the spinach mixture until well combined. Use an ice cream scoop to portion the mixture onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

GINA'S SPINACH DIP

Steps:

• Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
• Add the flour and cook while stirring until it becomes a light blonde color.
• Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
• Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.

CINDY'S ARTICHOKE SPINICH DIP

Steps:

• PLACE SPINICH IN COLANDER IN SINK AND RUN HOT WATER OVER IT TIL SOFT. DRAIN. MIX MAYONAISE AND SOUR CREAM IN BOWL AND MIX WELL
• ADD YOUR SPICES, MINCED GARLIC, GREEN ONIONS AND MIX WELL.
• ADD YOUR PARMESAN CHEESE, ARTICHOKE HEARTS AND CHOPPED SPINICH. MIX WELL CHILL TIL READY TO SERVE AND ENJOY

EASY SPINACH ARTICHOKE DIP

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
• Bake in preheated oven until the edges turn golden brown, about 30 minutes.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
• Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
• Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
• Bake 25-30 minutes or until bubbly and cheese is browned.
• Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
• Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

THE BEST SPINACH ARTICHOKE DIP EVER

Steps:

• Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
• Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
• In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
• Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
• Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
• Serve with pita wedges, chips, or crackers!

CINDY'S ARTICHOKE DIP

Steps:

• Heat over to 350°F.
• Mix all ingredients. Spoon into a pie plate or baking dish.
• Bake 20-25 minutes.
• Sprinkle with olives and tomatoes.

CINDY'S SPINICH DIP

Steps:

• PLACE FROZEN SPINICH IN COLINDER AND RUN HOT WATER OVER TIL SOFT DRAIN. MIX MAYONAISE AND SOURCREAM IN BOWL AND MIXED WELL.
• ADD ALL THE SPICES AND MIX WELL. ADD THE PARMASEAN CHEESE ,AND MINCED GARLIC MIX WELL.. ADD SPINICH AND CHILL TIL READY TO SERVE..
• ENJOY...