Individual Spinach Artichoke Dips Recipes

SPINACH ARTICHOKE INDIVIDUAL APPETIZERS

Spinach Artichoke Individual Appetizers image

Keep everybody happy with their own bowl! Spinach Artichoke Individual Appetizers are the perfect party food.

Provided by Lizotte

Time 45m

Number Of Ingredients 8

Ingredients

10 ounce Spinach (frozen, thawed)
14 ounce Artichoke Hearts
4 ounce Mushrooms
1 cup Onion
1/2 cup Sour Cream
1 cup Mozzarella Cheese
8 ounce Cream Cheese
1/2 cup Parmesan Cheese

Steps:

Preheat oven to 350 degrees Fahrenheit.
Thaw frozen spinach and squeeze out water.
Chop artichoke hearts and mushrooms.
Dice onion.
Combine all ingredients except Parmesan cheese.
Using a wooden spoon, stir until well mixed. Microwave for 30 seconds to help blend ingredients.
Divide dip mixture into one cup oven safe bowls.
Sprinkle Parmesan cheese over each bowl.
Bake at 350 degrees for 30 minutes.
Broil on High for 2 minutes.

INDIVIDUAL SPINACH ARTICHOKE DIPS

Individual Spinach Artichoke Dips image

Yield 5 1/2 cups

Number Of Ingredients 12

Ingredients

1 bag Stacy's® Simply Naked® Pita Chips
2 (14 ounce) cans Artichoke Hearts, drained and chopped
1 (10 ounce) package frozen Spinach, thawed, drained, squeezed dry
1 cup shredded part-skim Mozzarella Cheese
1/4 cup Parmesan Cheese, grated
1 cup low-fat Greek Yogurt
1 (8 ounce) less-fat Cream cheese, softened cubed
1 (8 ounce) fat-free Cream Cheese, softened cubed
4 cloves Garlic, minced (1 tablespoon)
1/2 teaspoon crushed Red Pepper flakes
1/2 teaspoon ground Black Pepper
1/2 Red Bell Pepper, diced

Steps:

Preheat oven to 350°F. Set aside half of the mozzarella and parmesan cheeses. In a large bowl, stir together all remaining ingredients, except for the red bell pepper and Stacy's® Simply Naked® Pita Chips. Spoon mixture into non-stick sprayed 1-1/2 quart baking dish. Bake for 20-30 minutes until bubbly. Transfer to individual serving cups of your choice with 1 or 2 Stacy's® Simply Naked® Pita Chips dipped slightly in.

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

Ingredients

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.

PARTY SPINACH AND ARTICHOKE DIP

Party Spinach and Artichoke Dip image

The recipe used what I had on hand in my kitchen after buying the spinach, marinated artichoke quarters, and cream cheese blindly without checking recipe for guidance first.

Provided by babyfacenc

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 1h

Yield 10

Number Of Ingredients 14

Ingredients

4 thin slices soppressata ham
2 cloves garlic, minced
¾ cup dry white wine, such as Chardonnay
2 tablespoons butter
1 (8 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) jar marinated artichoke hearts, drained and chopped
1 ½ cups grated Parmesan cheese
¼ cup light olive oil
1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh basil
½ teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon ground black pepper
1 ½ cups milk, at room temperature

Steps:

Cook and stir soppressata and garlic in a saucepan over medium heat until soppressata is crisp, about 5 minutes. Transfer soppressata to a plate, leaving garlic in the saucepan. Chop soppressata into small pieces.
Pour white wine into the saucepan and bring to a simmer, stirring to scrape up the browned bits from the bottom, about 5 minutes. Add butter; stir until melted, about 1 minute. Stir in spinach, artichoke hearts, and Parmesan cheese. Reduce heat to medium-low and cook, stirring occasionally, until mixture is heated through, 4 to 5 minutes. Stir in olive oil.
Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
Stir cream cheese mixture into the saucepan. Stir in milk until evenly blended and simmering, about 5 minutes. Remove from heat and let cool, stirring a few times to ensure bottom doesn't scorch, about 20 minutes. Transfer to a bowl and chill until serving.

Nutrition Facts : Calories 270 calories, Carbohydrate 7 g, Cholesterol 46.5 mg, Fat 21.8 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 9.9 g, Sodium 435.6 mg, Sugar 2.2 g

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