Hot Artichoke Spinach Dip Pampered Chef Recipes

PAMPERED CHEF SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Coarsly chop artichokes and place in a small batter bowl.
• Add spinach, mayonnaise, sour cream, garlic and cheese.
• Mix well.
• Spoon into baking dish.
• Bake 20-25 minutes or until heated throughout.
• Garnish with bell pepper if desired.
• Serve with Tosidos or pita chips.

HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF

Steps:

• Preheat oven to 375°F.
• Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
• Spoon mixture into the small oval baker.
• Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.

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.

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 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.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
• Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
• Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

HOT ARTICHOKE SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
• In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

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.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
• Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
• Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
• Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.