Earls Warm Spinach And Artichoke Dip Recipes

HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
• Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.

WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
• Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

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.

HOT ARTICHOKE SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
• In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

3 CHEESE WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350°F. Meanwhile, in a frying pan over medium heat, add oil and onions, sauté until onions begin to become translucent (do not brown), then add garlic and cook for an additional 1 minute. Remove from heat and let cool.
• Put thawed spinach into paper towels or a clean dish towel and ring out the water. Continue until the spinach is dry and very little water remains.
• Add spinach, cream cheese, mozzarella, sour cream, mayonnaise, heavy cream, hot sauce, Worcestershire sauce, lemon juice, salt, pepper, cooled onions and garlic to a food processor. Pulse until everything is well combined and mixture is green in colour. Add artichokes and pulse until desired consistency is achieved. If you like your dip chunky, then only a few pulses are needed, if you like your dip smooth then you may want to just turn the food processor on to puree the mixture.
• Add mixture to a baking dish and place into oven. Bake for 15 minutes or until dip is hot. Remove and top with crumbled feta. Place back into oven for around 5 minutes, or until the dip is bubbling and the feta is warm. Serve with toasted baguettes or tortilla chips!

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.

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.

EARL'S WARM SPINACH AND ARTICHOKE DIP

Steps:

• Purée spinach and artichokes (drained) in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage.
• Remove from blender and stir in feta, mozzarella, and herbs to taste.
• Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way.
• To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.

HOT ARTICHOKE-SPINACH DIP

Steps:

• In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.

WARM CREAMY SPINACH AND ARTICHOKE DIP

Steps:

• Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. Mixed well with the fat.
• Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
• Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
• Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
• If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
• To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.