THE BEST SPINACH ARTICHOKE DIP
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
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.
MONTEREY ARTICHOKE PANINI
Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, fresh spinach, artichoke heart, garlic powder, cream cheese, grated mozzarella cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
- Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
- Stir in the garlic powder and cream cheese, and cook for a minute or two.
- Sprinkle over the mozzarella and stir until melted.
- Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
- Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 51 grams, Sugar 1 gram
CHICKEN AND ARTICHOKE PANINI
An inspired Panini with slices of chicken breast, marinated artichokes and cream cheese spread. Grill until the bread is toasted.
Provided by Inspired Taste
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill or panini maker for 5 minutes.
- On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
- Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.
Nutrition Facts : ServingSize 1 Serving
SPINACH ARTICHOKE DIP
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
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
JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP
I first tasted this variation of the regular artichoke spinach dip at a local restaurant and have been trying to perfect it for over a year. I've finally done it and would like to share it with you.
Provided by JustineCosley
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
- Bake in preheated oven until the edges turn golden brown, about 30 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 8.6 g, Cholesterol 55.7 mg, Fat 30.6 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 7.2 g, Sodium 873.9 mg, Sugar 0.9 g
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