Spinach Artichoke And Feta Dip Recipes

HOT SPINACH FETA DIP

Steps:

• Preheat oven to 350°. In a large bowl, combine cream cheese, sour cream, feta and lemon juice. Stir until the mixture is evenly combined and as smooth as possible. Stir in 1 1/2 cup mozzarella, spinach and most of the roasted red peppers (reserve some for topping) then season with salt and pepper.
• Transfer mixture to a small baking dish. Top with remaining mozzarella and roasted red peppers.
• Bake until bubbly, about 15 minutes. (If desired, broil 3 minutes.)
• Garnish with parsley and serve.

WARM FETA DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita 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.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.

CREAMY SPINACH ARTICHOKE DIP

Steps:

• To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
• In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
• Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
• Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.

FETA ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
• Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish.
• Bake in preheated oven until top is lightly brown, 20 to 25 minutes. Remove and garnish with tomatoes and green onions.

WARM SPINACH FETA CHEESE DIP

Steps:

• Heat up oil in your skillet and add spinach. Sauté until soft. If you can't fit all spinach in your skillet in one go simply add half and wait until it shrinks to add the rest of it.
• Add in minced garlic and sauté for a minute or 2. Turn off the heat and set aside.
• In a bowl combine cream cheese, crumbled feta and Greek yogurt (for best results mix with a mixer). Stir in sautéed spinach and pour everything back in the skillet.
• Bake at 400°F in a preheated oven for 15-20 minutes or until heated through.
• Serve with rolls, baguettes, crostini or anything you like.

SPINACH AND FETA DIP

Steps:

• Mix everything together very well.
• Transfer to a serving bowl and refrigerate for 1 or 2 hours.

SPINACH ARTICHOKE DIP RECIPE

Steps:

• Place Peeled Garlic, Oil, and Herbs into a small baking dish or small sauté pan. Oil should be enough to cover the garlic. Bake at 350° F / 175° C for 25-30 minutes.
• Once garlic has take on a light brown color, remove from oven and place on counter. Garlic will continue to cook and darken as it cools.
• After 5 minutes, remove herbs, and strain oil.
• Then turn garlic into a paste. Either use a mortal and pestle. Or smash with the side your chef's knife and then mince. Either works.
• Measure out the ingredients. Strain and quarter the artichokes lengthwise. Shred Monterey Jack and Crumble Feta. Zest Lemon with a fine grater.
• Place softened cream cheese and heavy cream in a stand mixer fitted with the paddle attachment. Mix on low to blend together.
• Next add the remaining ingredients and mix on low speed for a minute. Scrape down sides and then mix again until evenly dispersed.
• Taste for seasoning. Add additional Salt, Pepper, or Lemon Zest if needed.
• In the Oven: Preheat Oven to 350° F/ 175°C. Place Spinach Artichoke Dip in a Baking Dish or Cast Iron. Top with additional Shredded Monterey Jack and bake for 15-20 minutes or until center is warm and cheese has browned.
• In a Croc Pot. Add Spinach Artichoke Dip, set temperature to a medium heat. Allow 20 minutes to come up to temperature. Stir occasionally to redistribute and scrape sides. Once warm, reduce temperature to low.
• In a Microwave. Place a portion Spinach Artichoke Dip in a microwave safe container. Heat at 30-60 second intervals, stirring in between. Note: This is not desirable for the full recipe.