Unbelievably Creamy Spinach And Artichoke Dip Recipes

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

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.

CREAMY ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 375 °F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
• Blanch spinach. Squeeze excess water.
• In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1 cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Makes 3 1/2 cups. Serve hot or cold along 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.

WARM CREAMY SPINACH AND ARTICHOKE DIP

Steps:

• Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. Mixed well with the fat.
• Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
• Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
• Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
• If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
• To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.