No Spinach Lillys Artichoke Dip Recipes
AMAZING NO COOK SPINACH ARTICHOKE DIP
This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.
Provided by Nomi Fredrick
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 20m
Yield 32
Number Of Ingredients 9
Steps:
- Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
- Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.4 g, Cholesterol 16.3 mg, Fat 6.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 0.8 g
ARTICHOKE DIP NO SPINACH
This is a really good Italian-like artichoke dip with no spinach. Refrigerate for a week or freeze for a month.
Provided by celestial_star03
Categories Vegetable
Time 25m
Yield 4 quarts
Number Of Ingredients 6
Steps:
- Juice the lemons and discard the rest (or keep for garnishing).
- Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
- Put the artichoke hearts in the blender and blend on high.
- Add the artichoke hearts to the mixture.
- Add cheese, garlic, and red pepper.
- Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
- To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.
Nutrition Facts : Calories 1759.1, Fat 126.8, SaturatedFat 24, Cholesterol 45.4, Sodium 2626.5, Carbohydrate 128.3, Fiber 41, Sugar 11.8, Protein 40.9
NO SPINACH - LILLY'S ARTICHOKE DIP
One of my close friends introduced me to this fabulous dip. I added the optional ingredients, but it was first Lilly's recipe. This is also considered by my sister to be one giant heart attack waiting to happen, but well worth it. Serve with tortilla chips and be prepared to take home an empty bowl. Enjoy!
Provided by Baklava
Categories Cheese
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Drain and chop artichoke bottoms.
- Combine first 6 ingredients in oven proof dish. I use a stoneware dish.
- Bake for 15 minutes.
- After 15 minutes, stir to combine melting ingredients.
- Bake another 15 minutes.
- Meanwhile chop fresh roma tomatoes in a large dice. Set aside.
- Thinly slice green onions. Set aside.
- Check dip to make sure all ingredients are thoroughly incorporated and bubbling.
- Garnish with tomatoes and green onions.
- Special note: this can be made in the crockpot as well, and even in the microwave with good results. I do prefer the oven method. What matters most is that it is bubbling hot.
Nutrition Facts : Calories 239, Fat 19.4, SaturatedFat 9.8, Cholesterol 48.7, Sodium 603.1, Carbohydrate 10.7, Fiber 2.9, Sugar 2, Protein 7.6
SPINACH ARTICHOKE DIP (NO MAYO)
A fancy spinach artichoke dip without mayonnaise. I couldn't find a recipe that I liked that didn't use it, so I made my own. I like the "special something" that mayonnaise adds to a dip, but have been trying to cut it out of my family's diet - so I added ground mustard and paprika to mimic some of the spices found in mayonnaise. This is a good party or date-night-in dip!
Provided by MyHeartRejoices
Categories Spinach
Time 40m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine all ingredients in a medium bowl and mix thoroughly.
- Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
- Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
- Hint: Throw everything together in a stand mixer for quick and easy stirring!
- Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
- Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
- Hint: Can be doubled and placed in a 9x13'' pan.
BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO
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
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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