Spinach Artichoke Dip Potato Salad Recipe 415

AMAZING ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

SPINACH ARTICHOKE DIP POTATO SALAD RECIPE - (4.1/5)

Steps:

• Cook potatoes in boiling water 20 to 25 minutes or just until tender. Drain; cool 15 minutes. Cut into cubes. Cook spinach according to package directions, and press between paper towels. Whisk together cream cheese and next 8 ingredients in a large bowl. Stir in artichoke hearts, next 2 ingredients, and spinach; gently stir in potatoes. Sprinkle with potato chips; serve immediately.

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 AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

SPINACH & ARTICHOKE MASHED POTATOES

Steps:

• Cover potatoes in cold, salted water in a large saucepan. Bring to a boil, reduce heat to medium and simmer for 20 minutes or until soft.
• Meanwhile, puree half of the artichoke hearts in a food processor. Set aside.
• Roughly chop remaining artichokes. Set aside.
• Defrost spinach. Thoroughly squeeze dry and season to taste with salt and pepper. Set aside.
• Drain potatoes. Return to the saucepan. Add the pureed artichokes, margarine, parmesan cheese, sour cream, milk, and garlic to the potatoes. Blend with a hand mixer until creamy.
• Fold in chopped artichokes and spinach. Season to taste with salt and pepper.