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
BEST SPINACH DIP EVER
This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.
Provided by Shawna
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
- Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g
HOT ARTICHOKE AND SPINACH DIP II
This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?
Provided by TIFFANY BRENNAN
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g
THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN)
Make and share this The Best Spinach Artichoke Dip Ever (The Pioneer Woman) recipe from Food.com.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 tablespoons butter in a skillet over medium heat.
- Add the minced garlic and cook for a couple of minutes.
- Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
- Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
- Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
- In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low for a minute or two, then pour in milk. Stir and cook until slightly thickened and splash in more milk if needed.
- Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese is melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
- Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes or until cheese is melted and bubbly.
- Serve with pita wedges, chips, or crackers.
Nutrition Facts : Calories 174.9, Fat 13.6, SaturatedFat 8.2, Cholesterol 41, Sodium 254.4, Carbohydrate 8.1, Fiber 3.1, Sugar 2.3, Protein 6.4
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
THE VERY BEST SPINACH ARTICHOKE DIP EVER
This recipe is mayonnaise-free, fresh, and delicious. I've taken it as an appetizer to every party and it is the first thing gone, and everyone raves.
Provided by brookesdrenik
Categories Spreads
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a deep fry pan, melt butter over medium heat.
- Add cream cheese and garlic, stir 3-4 minutes or until the cream cheese melts.
- Add artichokes, sour cream, and 1 1/2 cup of mozzarella (save 1/2 cup for the topping).
- Fold in spinach approximately 1 cup at a time and let the spinach reduce (this takes patience -- but it's worth it!).
- Optional for heat: mix in jalepenos (1-3 tblsp chopped, canned or fresh) and/or crushed red pepper flakes (1 tsp).
- Transfer the mixture into a baking dish and sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake at 350 degrees F for 15 minutes or until top is lightly browned.
- Let cool 5 minutes, serve with pita chips for dipping or as a spread.
Nutrition Facts : Calories 384.6, Fat 25.2, SaturatedFat 15.8, Cholesterol 88.9, Sodium 768.8, Carbohydrate 14.9, Fiber 5.2, Sugar 1.9, Protein 27.3
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