Mold And Mildew Dip Aka Spinach Artichoke Dip Recipes

SPINACH ARTICHOKE DIP

Steps:

• Roughly chop the artichokes.
• Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
• Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
• Add remaining ingredients. Mix until just combined (don't overmix vigorously, otherwise you'll smush the artichokes and spinach).
• Warm in microwave to your taste. Adjust salt and pepper to taste.
• Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.

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 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.

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl, mix together cream cheese, sour cream, garlic, and garlic herb blend. Stir in artichoke hearts, spinach, and shredded cheese.
• Transfer dip to an 8x8 inch (or equivalent size) baking dish. Bake until bubbly and lightly browned, about 30 minutes.
• Serve hot with crackers or sliced bread.

COLD SPINACH AND ARTICHOKE DIP

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.

COLD SPINACH AND ARTICHOKE DIP RECIPE

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.

MOLD AND MILDEW DIP AKA SPINACH ARTICHOKE DIP

Steps:

• Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish.
• Add the mayonnaise, scallions, spinach, grated cheese, and spices.
• Add as much green food coloring as desired. Bake at 350°F for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.