Baked Spinach Artichoke Yogurt Dip Recipes

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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

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!

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

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

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories     easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

BAKED SPINACH ARTICHOKE YOGURT DIP



Baked Spinach Artichoke Yogurt Dip image

Serve with Toasted Bread or Whole Grain Crackers. 3-A-Day Of Dairy says Tofu may be used in place of yogurt and non-dairy veggie slices can be substituted for the mozzarella cheese. I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Cagair.

Provided by internetnut

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

14 ounces artichoke hearts, drained and chopped
10 ounces frozen chopped spinach, thawed and drained
8 ounces low-fat plain yogurt
1 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red peppers

Steps:

  • Combine all ingredients except red pepper and mix well.
  • Pour mixture into 1-quart casserole dish or 9-inch pie plate.
  • Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers.
  • Serve with toasted bread or whole grain crackers.

Nutrition Facts : Calories 67.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.1, Sodium 207.7, Carbohydrate 13, Fiber 3.9, Sugar 6.4, Protein 4.5

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