Panko Crusted Spinach And Artichoke Dip Recipes

PANKO CRUSTED SPINACH AND ARTICHOKE DIP

Steps:

• 1. Start by defrosting and straining the spinach by squeezing as much of the water out of the spinach. Combine the drained spinach with the grated cheese and chopped artichoke hearts.
• 2. Place the beans, drained spinach and artichoke hearts in a food processor and pulse together until well combined, don't over mix! Then mix with the remaining ingredients except for the panko bread crumbs. Lightly grease or spray a 2 quart baking dish then fold in the mixture. Top with panko bread crumbs and bake in a pre-heated 375 degree oven uncovered for 25 minutes.
• 3. Serve immediately with pita chips, crackers or crostini, enjoy!! :)

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.

SPANAKOPITA SPINACH AND ARTICHOKE DIP

Steps:

• Pre-heat the oven to 350F/175°C.
• Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
• In a lightly oiled pan, sautee the garlic for about 30 seconds.
• Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
• Remove from pan and drain any excess liquid.
• In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
• Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
• Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.