Creamy Artichoke And Spinach Dip Paula Deen Recipes

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THREE CHEESE HOT ARTICHOKE DIP (PAULA DEEN) RECIPE - (4.1/5)



Three Cheese Hot Artichoke Dip (Paula Deen) Recipe - (4.1/5) image

Provided by Neenee

Number Of Ingredients 9

1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper

Steps:

  • Directions Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

CREAMY SPINACH ARTICHOKE DIP



Creamy Spinach Artichoke Dip image

I love spinach and cheese, and this version of spinach artichoke dip is easy enough for anyone to make.

Provided by karen

Categories     Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 small onion, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon flour
10 ounces frozen chopped spinach, thawed (do not drain)
6 ounces marinated artichoke hearts, drained and chopped
8 ounces monterey jack cheese, shredded (or other mild white cheese)
3 ounces asiago cheese, shredded
1/2 teaspoon black pepper

Steps:

  • Microwave the spinach for 4-5 minutes until completly thawed but do not drain liquid.
  • In a large skillet over medium-high heat, cook onion and garlic in oil. Stir frequently until translucent, approximately 5 minutes.
  • Stir in flour and cook 1 minute.
  • Stir in spinach, artichoke hearts, cheeses and pepper. Stir constantly until cheeses melt.
  • Serve warm with raw vegetables or tortilla chips.
  • To keep warm, transfer to oven safe serving dish and place in 250 degree oven until ready to serve.

Nutrition Facts : Calories 158.1, Fat 11.1, SaturatedFat 6, Cholesterol 26.8, Sodium 201.1, Carbohydrate 6.3, Fiber 3.1, Sugar 1, Protein 9.6

PAULA'S HOT SPINACH AND ARTICHOKE DIP



Paula's Hot Spinach and Artichoke Dip image

My husband and I love spinach and artichoke dip and we usually ordered it every time we ate dinner out. I wanted to be able to make it at home. After several trials and many altered recipes later, this dip is just like the one's we had in the restaurants.

Provided by PaulaCS

Categories     Cheese

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 (16 ounce) can artichoke hearts, drained and cut into small pieces
1 (10 ounce) package frozen chopped spinach, defrost and squeeze drain the spinach
1 cup mayonnaise (can use reduced fat - do not use fat free)
1 cup shredded parmesan cheese
1 cup shredded colby-monterey jack cheese
1/4 cup chopped green onion

Steps:

  • Mix mayonnaise and cheese together.
  • Then add the remaining ingredients and mix well.
  • Heat oven to 350ºF.
  • Bake covered for 25-30 minutes.
  • Bake uncovered for 5 minutes.
  • Serve with wheat crackers, tortillas, or rye bread.

PAULA DEEN'S SPINACH ARTICHOKE DIP



Paula Deen's Spinach Artichoke Dip image

Make and share this Paula Deen's Spinach Artichoke Dip recipe from Food.com.

Provided by Court817

Categories     Vegetable

Time 40m

Yield 4 cups, 8-12 serving(s)

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach
2 (13 3/4 ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated parmesan cheese
1 cup grated monterey jack pepper cheese

Steps:

  • Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
  • Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
  • Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.

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.

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