Classic Spinach Artichoke Dip With Mozzarella And Parmesan Recipes

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CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Two kinds of melty cheese make this dip extra luxe.

Provided by Rhoda Boone

Categories     Appetizer     Super Bowl     Tailgating     Spinach     Artichoke     Dip     Mozzarella     Parmesan     snack     snack week     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Cheese Week

Yield Makes 3 1/2 cups

Number Of Ingredients 12



Classic Spinach-Artichoke Dip with Mozzarella and Parmesan image

Steps:

  • Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
  • Do Ahead
  • Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice

CLASSIC SPINACH AND ARTICHOKE DIP

Categories     Bake     Artichoke     Spinach

Yield makes 8 to 10 servings

Number Of Ingredients 10



Classic Spinach and Artichoke Dip image

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350°F.
  • Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.

10 ounces frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
Special equipment: 1- to 1 1/2-quart baking dish

ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA

I had this dip at my dad's house during Christmas. It was really delicious, and normally I don't even like mayo based dips! We ate it with crackers, bread, and tortilla chips. This is made in the microwave, but if you like all the crusty stuff on top, stick it under the broiler for a minute or two afterwards to brown it. Since I have not made this myself yet and the recipe as written does not have cooking times, the cooking time is a guess, but I would just cook it a minute or two at a time and keep a close watch on it. I did a search and looked through all the relevant matches here for artichoke dip, and did not find this one.

Provided by Vino Girl

Categories     Spreads

Time 20m

Yield 5 cups

Number Of Ingredients 9



Artichoke Dip With Parmesan and Mozzarella image

Steps:

  • Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
  • Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
  • Heat in microwave or oven until bubbly. Garnish with olives if desired.

1 (14 ounce) can artichoke hearts, drained and chopped
2 cups mozzarella cheese, shredded
1 cup light mayonnaise
1 cup parmesan cheese, shredded and divided
2 tablespoons onions, grated
Tabasco sauce, to taste
garlic salt, to taste
pepper, to taste
black olives (optional)

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