Mold And Mildew Dip Aka Spinach Artichoke Dip Recipes

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.

MOLD AND MILDEW DIP AKA SPINACH ARTICHOKE DIP

Mold and Mildew Dip Aka Spinach Artichoke Dip image

This is one of my favorite dips to serve for dinner or as a snack. I like using homemade mayonnaise, but you can use your favorite mayonnaise. Use Parmesan, Romano, or Asiago cheese in this dip, but make sure that it is freshly grated for the best flavor. The green color and odd consistency of this dip make it perfect for Halloween, especially with the addition of some green food coloring.

Provided by shawnajean

Categories Spreads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 frozen artichoke hearts, boxed, defrosted and drained
2 cups mayonnaise
1 bunch thinly sliced scallion
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups grated parmesan cheese
1 teaspoon white pepper
1 teaspoon Hungarian paprika
green food coloring

Steps:

Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish.
Add the mayonnaise, scallions, spinach, grated cheese, and spices.
Add as much green food coloring as desired. Bake at 350°F for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.

Nutrition Facts : Calories 349.5, Fat 27.1, SaturatedFat 7.3, Cholesterol 37.3, Sodium 826.3, Carbohydrate 16.9, Fiber 1.3, Sugar 4.3, Protein 11.6

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