Baked Spinach Artichoke Dip Recipes

BAKED SPINACH AND ARTICHOKE DIP

Baked Spinach and Artichoke Dip image

Who can resist a cheesy hot artichoke dip?? Not I, said the pregnant lady! ;) This recipe is so easy to assemble and is the perfect party food; always a crowd pleaser! Keep this one in mind when you're thinking about what to make for your next party.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 30m

Number Of Ingredients 5

Ingredients

14 oz can (un-marinated artichoke hearts, drained and coarsely chopped)
10 oz frozen chopped spinach (thawed)
1 cup HELLMANN'S real mayo (p.s. the original recipe calls for Light mayo to cut calories)
1 cup grated parmesan cheese
1 garlic clove (pressed)

Steps:

Thaw frozen spinach then squeeze it dry with your hands.
Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, 3/4 cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining 1/4 cup parmesan cheese.
Bake uncovered for 25 minutes at 350˚F or until heated through. Serve with your favorite crostini, chips, or crackers. Yum!

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

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

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

BAKED SPINACH & ARTICHOKE DIP

Baked Spinach & Artichoke Dip image

Awesome dip for any gathering! Great color for the holidays! So simple to make. You could make this lighter by using light mayo and Neufchatel Cheese...I, of course, opt for the full-throttle version! Perfect with crostini, crackers and fresh veggies! Enjoy!

Provided by KPD123

Categories Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen spinach, chopped, thawed and drained
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
2/3 cup mayonnaise
1/3 cup sour cream
4 ounces cream cheese, softened
2 cups parmesan cheese, grated
2 garlic cloves, minced
1 small onion, finely chopped
1/4 cup roasted red pepper, chopped and divided (optional)

Steps:

Mix spinach, artichokes, mayo, sour cream, cheeses, garlic, onion and 2 tablespoons bell pepper in a bowl until combined.
Spoon mixture into a 2 quart casserole dish.
Bake for 20 minutes at 350 degrees.
Sprinkle with remaining peppers and serve!

Nutrition Facts : Calories 295.8, Fat 21, SaturatedFat 9.8, Cholesterol 46.9, Sodium 645, Carbohydrate 14.8, Fiber 4, Sugar 2.7, Protein 14.6

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

Baked Spinach-Artichoke Dip without Mayo image

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

Ingredients

olive oil cooking spray
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons green hot pepper sauce
1 teaspoon chopped garlic
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese, or more to taste
¼ cup shredded Parmesan cheese, or more to taste

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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