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.
SPINACH ARTICHOKE DIP (NO MAYO)
A fancy spinach artichoke dip without mayonnaise. I couldn't find a recipe that I liked that didn't use it, so I made my own. I like the "special something" that mayonnaise adds to a dip, but have been trying to cut it out of my family's diet - so I added ground mustard and paprika to mimic some of the spices found in mayonnaise. This is a good party or date-night-in dip!
Provided by MyHeartRejoices
Categories Spinach
Time 40m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine all ingredients in a medium bowl and mix thoroughly.
- Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
- Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
- Hint: Throw everything together in a stand mixer for quick and easy stirring!
- Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
- Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
- Hint: Can be doubled and placed in a 9x13'' pan.
ARTICHOKE DIP NO SPINACH
This is a really good Italian-like artichoke dip with no spinach. Refrigerate for a week or freeze for a month.
Provided by celestial_star03
Categories Vegetable
Time 25m
Yield 4 quarts
Number Of Ingredients 6
Steps:
- Juice the lemons and discard the rest (or keep for garnishing).
- Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
- Put the artichoke hearts in the blender and blend on high.
- Add the artichoke hearts to the mixture.
- Add cheese, garlic, and red pepper.
- Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
- To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.
Nutrition Facts : Calories 1759.1, Fat 126.8, SaturatedFat 24, Cholesterol 45.4, Sodium 2626.5, Carbohydrate 128.3, Fiber 41, Sugar 11.8, Protein 40.9
AMAZING NO COOK SPINACH ARTICHOKE DIP
This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.
Provided by Nomi Fredrick
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 20m
Yield 32
Number Of Ingredients 9
Steps:
- Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
- Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.4 g, Cholesterol 16.3 mg, Fat 6.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 0.8 g
BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO
This is an amazing recipe for a creamy, cheesy spinach-artichoke dip, without the excess oil! I made this recipe because I wanted the perfect combination. It has the perfect amount of spice without being too overpowering, and is made without mayonnaise, so you don't get the oiliness that some other dips may have. I love to serve this with toasted sourdough bread.
Provided by Lovley Food
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
- Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
- Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 3.9 g, Cholesterol 26.6 mg, Fat 9.7 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.1 g, Sodium 347 mg, Sugar 0.2 g
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20 ARTICHOKE RECIPES THAT AREN’T SPINACH-ARTICHOKE DIP
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- Crispy Roasted Artichokes. A half-hour in the oven takes artichokes from hard and fuzzy to crisp and golden brown. You’ll want to make a double batch of the lemon-garlic aioli, trust.
- Grilled Flatbread Pizza With Artichoke, Ricotta And Lemon. Feel free to marinate your own fresh artichokes in olive oil and various spices in advance.
- Salami, Artichoke And Ricotta Pasta Salad. Warning: If you make this side for a picnic once, expect to make it for every future picnic you ever host. Your guests will hold you to it.
- Lunch Kebabs With Mortadella, Artichoke And Sun-dried Tomatoes. Eight tiny sandwiches > one regular sandwich. It’s just a fact. Serve it with plenty of lemon pesto for dipping.
- Spinach Artichoke Squares. Just as cheesy and indulgent as your favorite party dip, but ten times more elegant. The store-bought frozen puff pastry will be our little secret.
- 15-minute Mezze Plate With Toasted Za’atar Pita Bread. A no-cook dinner that’s basically made of snacks? Yes, please. We’ll bring the Pinot Grigio.
- Goat Cheese Pasta With Spinach And Artichokes. Tangy, creamy goat cheese is just the match for earthy artichokes and robust spinach. Most importantly, it’s ready in 25 minutes.
- Our Family’s Favorite Salad. This starter boasts everything from roasted red peppers to toasted pine nuts, but the real star is the zesty red wine vinaigrette.
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- Pesto, Artichoke And Havarti Grilled Cheese. We have nothing against jarred pesto, but you won’t be disappointed if you go the extra mile by making spinach-basil pesto from scratch.
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