Artichoke Spinach Dip Slimmed Recipes

SPINACH ARTICHOKE DIP

Steps:

• Roughly chop the artichokes.
• Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
• Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
• Add remaining ingredients. Mix until just combined (don't overmix vigorously, otherwise you'll smush the artichokes and spinach).
• Warm in microwave to your taste. Adjust salt and pepper to taste.
• Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.

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.

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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.

SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
• Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
• In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
• Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
• Preheat the oven to 375 degrees F.
• Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.

DUMP SPINACH AND ARTICHOKE DIP FROM FROZEN

Steps:

• Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
• Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.

HOT ARTICHOKE-SPINACH DIP

Steps:

• Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
• Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
• Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

SMOKY SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
• Chop the artichokes into bite-size chunks.
• In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
• Allow the dip to cool slightly before serving with tortilla chips.
• *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.

CHEESY SPINACH & ARTICHOKE DIP

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.

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.