Warm And Toasty Spinach And Artichoke Dip Recipes
CHEF JOHN'S HOT SPINACH ARTICHOKE DIP
I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
- Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
- Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
- Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 8.8 g, Cholesterol 70.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 636.8 mg, Sugar 0.8 g
HOT SPINACH AND ARTICHOKE DIP
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
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 ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HOT SPINACH ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees In a large bowl, combine the cream cheese, sour cream, and mayonnaise in a bowl. Fold in cheeses, garlic, salt, and pepper. Combine with artichokes and spinach. Fold in Roma tomatoes. Place in an 8×8 baking dish. Bake for about 30 minutes - or until bubbly
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 473 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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HOT SPINACH ARTICHOKE DIP RECIPE - A TABLE FULL OF JOY
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- Drain and chop the artichoke hearts. Thaw and drain/squeeze out excess water from spinach. (10 oz spinach, 1 can artichoke hearts)
- In a medium bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, salt,pepper, and red pepper flakes. If the cream cheese is still cold it will be hard to mix everything together. However, you can use a hand mixer or stand mixer to combine everything if need be! (8 oz cream cheese, ½ cup sour cream, ½ cup mayo, 2 tbs garlic powder, ½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes)
- Add in the spinach, chopped artichoke hearts, mozzarella, and parmesan- stirring until well combined. (1 ½ cups shredded mozzarella, 1 ½ cups shredded parmesan)
THE ULTIMATE WARM SPINACH AND ARTICHOKE DIP
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- Heat the olive oil in a large skillet over medium heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until tender and light golden, about 3 to 4 minutes. Stir in the garlic, and cook, stirring, until fragrant, about 1 minute. Add about half of the spinach and cook until wilted, then add the remaining spinach. Cook until all of the spinach is wilted (it will take about 4 to 5 minutes total). Season with salt and pepper. Scrape the mixture into a large strainer or colander and let cool slightly. Using paper towels, press firmly on the spinach to remove any excess liquid.
- Transfer the spinach mixture to a large bowl, and add the artichoke hearts, cream cheese, creme fraiche, Worcestershire sauce, red pepper flakes, grated nutmeg and half of the Comté. Season with salt and pepper to taste. Transfer the mixture to the baking dish. Sprinkle the remaining Comté over top (at this point, the dish can be covered and refrigerated for up to a day). Bake until golden brown and bubbly, about 20 minutes. Let cool slightly before serving. Serve warm with baguette slices and/or crackers.
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