Stove Top Spinach And Artichoke Dip Recipes

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ARTICHOKE SPINACH DIP



Artichoke Spinach Dip image

This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired.

Provided by CINDYJ60

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 56

Number Of Ingredients 7

¼ cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
  • Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 1.6 g, Cholesterol 19.4 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 89.7 mg, Sugar 0.1 g

QUICK STOVE TOP SPINACH ARTICHOKE DIP



Quick Stove Top Spinach Artichoke Dip image

This dip is so quick and easy, but to make it even easier, you can make it ahead of time and then re-heat or bake it the day that you want to serve it. We've also made large batches of this dip and placed them in baking dishes and chilled them in the fridge. When the party day arrives, take out the dip and allow it to come to room temperature, then bake it at 350°F for about 20 minutes or until all the cheese is completely melted and hot.

Provided by Diane

Categories     Appetizer     Dips

Time 30m

Number Of Ingredients 12

1 Tablespoon (15ml) vegetable oil
1 clove garlic (, minced)
1 onion (, diced)
10 oz. (284g) chopped frozen spinach ( (thawed & drained of excess water))
14 oz. (395g) artichoke hearts (, drained and chopped)
3/4 cup (180ml) milk
8 oz. (226g) cream cheese ((1 package))
1 cup (240ml) parmesan cheese (, grated)
1/4 cup (60ml) mayonnaise
lots of fresh cracked black pepper (, to taste)
1 teaspoon kosher salt (, or to taste)
chips (, crackers, or vegetables for dipping)

Steps:

  • Heat a large saucepan over medium-high heat, add oil. When oil is hot, add the onions and garlic. Cook until they are light brown but not burnt, about 2 minutes.
  • Add spinach and chopped artichoke hearts. Cook until ingredients are combined well, about 3 minutes
  • In this order: Add milk first, then stir. Add cream cheese, parmesan cheese and mayonnaise. When mixture begins to melt, turn heat to low.Season with salt and pepper. Slowly stir and simmer ingredients until all cheese is completely melted and dip becomes creamy and well combined. Cook for about another 2-3 minutes to blend flavors together.
  • Serve immediately when it's warm with bread, crackers or tortilla chips.

Nutrition Facts : Calories 340 kcal, Carbohydrate 10 g, Protein 12 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 63 mg, Sodium 1116 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

STOVETOP SPINACH AND ARTICHOKE DIP



Stovetop Spinach and Artichoke Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

Steps:

  • To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
  • Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

STOVE TOP SPINACH AND ARTICHOKE DIP



Stove Top Spinach and Artichoke Dip image

This sounds more complicated than it is. Got this recipe off Good Morning America. The dip is WONDERFUL!!!!

Provided by TishT

Categories     Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 tablespoon butter
3 garlic cloves, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or 1 cup vegetable stock
1/2 cup half-and-half or 1/2 cup heavy cream
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
2 (10 ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded italian four cheese blend (10 oz, provolone, Parmesan, mozzarella and asiago)
salt & freshly ground black pepper
1 loaf crusty round bread
1 loaf multigrain bread or 1 loaf wheat baguette, sliced

Steps:

  • To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
  • Add butter to oil.
  • When butter melts, add garlic and onions to the pot.
  • Sprinkle in thyme leaves.
  • Saute 2 minutes, add chopped red pepper.
  • Saute mixture a minute more.
  • Sprinkle in flour, stir to coat vegetables.
  • Cook flour a minute.
  • Whisk in wine and reduce by half.
  • Whisk in stock and thicken sauce 1 minute.
  • Stir in half-and-half or cream.
  • When sauce returns to a bubble, add artichokes, spinach and cheeses.
  • Keep stirring until cheeses melt and sauce is well combined.
  • Add salt and pepper and adjust seasonings to your taste.
  • Remove the top from the round loaf and cube.
  • Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
  • Reserve extra dip to warm and refill as necessary.
  • Cut up bread bowl when baguette slices are gone.
  • The bowl is the best part as it absorbs juices from the dip.

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