Appetizer Essential Yummy Artichoke Spinach Dip Recipes

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

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.

APPETIZER ESSENTIAL: YUMMY ARTICHOKE & SPINACH DIP

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof dish to make this recipe. Something you can bake in and take directly to the table. Just make sure everyone knows that it will hot, hot, hot.
• 3. This dip is a bit thicker than most, so I would not suggest just dipping a chip into it because you will wind up with a lot of broken chips. Instead, have each guest spoon off a bit onto their plates, break it up slightly, and then proceed to scoop it up.
• 4. Gather your ingredients (mise en place).
• 5. Drain and chop the artichokes, and defrost the chopped spinach, then allow them to drain on a couple of paper towels. Place a rack in the middle position, and preheat the oven to 355f (180c) In a mixing bowl, combine the cream cheese, sour cream, parmesan cheese, 1/4 cup of the mozzarella, minced garlic, and some salt and pepper, to taste
• 6. Make sure that the cream cheese is softened.
• 7. With all the cheese, this dish is already going to be a bit salty, so take care with the salt.
• 8. Carefully fold in the artichoke hearts and spinach. Lightly oil or butter a small baking dish. Place into the baking dish and sprinkle the top with the remaining 1/4 cup of shredded mozzarella. Place in the preheated oven and bake until the dish is bubbly, and the top begins to brown, about 20 - 25 minutes.
• 9. Once it begins to brown, it is a quick step from brown-to-black, so keep an eye on it.
• 10. PLATE/PRESENT
• 11. Serve hot with chips, toasted bread, whatever you fancy. Enjoy.
• 12. Keep the faith, and keep cooking.