Cold Spinach And Artichoke Dip Recipes

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COLD SPINACH AND ARTICHOKE DIP RECIPE



Cold Spinach and Artichoke Dip Recipe image

What makes this knorr spinach artichoke dip such a hit? The secret is in the spices!

Provided by cookingwithruthie

Categories     Appetizer

Time 15m

Number Of Ingredients 9

1 14-ounce can water-packed artichoke hearts, rinsed, drained and coarsley chopped (divided)
8 ounces reduced-fat cream cheese
1/4 cup grated parmesan cheese
1 8 ounce container low-fat sour cream
1 small garlic clove, minced or pressed
1 .4 ounce packet dry vegetable soup mix (I prefer Knorr's)
3 tablespoons water
2 scallions, sliced and chopped
1 10 ounce package frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a food processor, add half of the chopped artichokes, cream cheese, Parmesan, sour cream, garlic, soup mix, and 3 tablespoons water. Process until smooth and creamy.
  • Transfer to a mixing bowl and fold in the remaining artichokes, scallions, and spinach. Refrigerate for two hours prior to serving.
  • Store in an airtight container up to 2 days.

Nutrition Facts : Calories 136 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 357 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

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.

AMAZING NO COOK SPINACH ARTICHOKE DIP



Amazing No Cook Spinach Artichoke Dip image

This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.

Provided by Nomi Fredrick

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 20m

Yield 32

Number Of Ingredients 9

1 sweet onion, cut into quarters
8 cloves garlic, or more to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded Parmesan cheese
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup reduced-fat mayonnaise
1 (8 ounce) container reduced-fat sour cream

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.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.4 g, Cholesterol 16.3 mg, Fat 6.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 0.8 g

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories     easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

COLD SPINACH AND ARTICHOKE DIP



Cold Spinach and Artichoke Dip image

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

Provided by Semra22

Categories     Artichoke

Time 10m

Yield 4 cups

Number Of Ingredients 8

1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped
4 ounces reduced-fat cream cheese
1/4 cup plus 1 tablespoon grated parmesan cheese
1 tablespoon fresh lemon juice
1 small garlic clove, chopped
1/8 teaspoon cayenne pepper
2 scallions, sliced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

  • Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
  • Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.

Nutrition Facts : Calories 161.6, Fat 6.9, SaturatedFat 3.8, Cholesterol 20.8, Sodium 342.3, Carbohydrate 18.5, Fiber 10.8, Sugar 3.4, Protein 10.3

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

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

WHOLE FOODS SPINACH AND ARTICHOKE DIP



Whole Foods Spinach and Artichoke Dip image

I found this recipe online somewhere. It's supposed to be a copy of the cold, Whole Foods Spinach and Artichoke Dip that they sell for $10/tub. I think it's pretty close, but not exactly like it tastes from the store. In any event, this is an easy, quick, and far cheaper way to make a very good spinach and artichoke dip. You'll love this.

Provided by Lateshow9

Categories     Spinach

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen spinach, all moisture removed
1 (14 1/2 ounce) can artichoke hearts, drained
1/2 cup roasted red pepper, from a jar, drained
1 bunch green onion, white and green parts
3/4 cup Hellmann's light mayonnaise
3 tablespoons parmesan cheese, grated
2 jalapenos, chopped
1/2 lemon, juice of
1 pinch sea salt
pepper

Steps:

  • Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapeños, and green onions to a food processor and chop until desired texture. If you like your dips chunky, you can skip the processor and chop by hand.
  • In a large bowl, mix all ingredients together thoroughly.
  • How easy is that? Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving.
  • Note: Feel free to play with the ingredient quantities. I like more spice, so I typically use 4 jalapeños. Adding more red peppers adds more color and flavor as well.

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