Artichoke Dip With Fresh Spinach Recipes

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

ARTICHOKE DIP WITH FRESH SPINACH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
• Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
• Bake in the preheated oven until bubbly, about 45 minutes.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

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.

HOT ARTICHOKE-SPINACH DIP

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.

FRESH SPINACH & ARTICHOKE DIP (AKA SHEEP DIP)

Steps:

• Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
• Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
• Serve with pita triangles as dippers, or whatever you prefer.

FRESH ARTICHOKE DIP

Steps:

• 1. BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf- Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water. ( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife. If needing tips on how to clean, prep and boil fresh artichoke go to the link below http://www.oceanmist.com/products/how-to-prepare/how-to-boil-an-artichoke.aspx To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe. If skipping fresh boiling step just chop 14 oz jar of prepared artichoke set aside
• 2. Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft Pre heat oven at 400
• 3. In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
• 4. bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted ( I serve with french bread and or chips & crackers )

SLOW-COOKER SPINACH AND ARTICHOKE DIP

Steps:

• Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through., Stir to blend. Serve with whole wheat baguette slices and chunks of rainbow carrots and celery.