Not Your Typical Spinach 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

Amazing No Cook Spinach Artichoke Dip image

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

Ingredients

1 sweet onion, cut into quarters
8 cloves garlic, or more to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded Parmesan cheese
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup reduced-fat mayonnaise
1 (8 ounce) container reduced-fat sour cream

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

The Best Spinach Artichoke Dip image

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.

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

NOT YOUR TYPICAL SPINACH ARTICHOKE DIP

There are a ton of Spinach Artichoke Dip recipes...but this one is special. The ranch dressing and sour cream and dill give a flavor that is not typical. I once won a appetizer contest with this and when I serve it, people just devour it. I prefer to serve it with Wheat Thins. I once made it in a mini crockpot, and it worked wonderfully!

Provided by LizP5885

Categories Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Not Your Typical Spinach Artichoke Dip image

Steps:

Spray an 8 inch pyrex dish with Cooking Spray.
Combine Cream cheese, sour cream, Ranch dressing, 1 cup Parmesan cheese, and dill weed in a bowl until smooth.
Stir in spinach, then artichoke hearts.
Spoon into prepared dish and sprinkle with a little extra parmesan and Paprika.
Bake at 350 for 20-30 minutes until hot and bubbly.

Nutrition Facts : Calories 399, Fat 35.3, SaturatedFat 14.6, Cholesterol 63, Sodium 793.2, Carbohydrate 11.5, Fiber 4, Sugar 2.1, Protein 11.3

Ingredients

8 ounces cream cheese, softened
1 cup sour cream
1 cup ranch dressing
1 cup grated parmesan cheese, plus
extra grated parmesan cheese, for the top
1/4 teaspoon dried dill
1/4 teaspoon paprika
1 (16 ounce) can artichoke hearts, finely chopped
1 (10 ounce) package chopped spinach, thawed and drained

EASY SPINACH ARTICHOKE DIP

Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 5

Easy Spinach Artichoke Dip image

Steps:

In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

Ingredients

2 cups mayonnaise
2 cups grated Parmesan cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced

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

Baked Spinach-Artichoke Dip without Mayo image

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

Ingredients

olive oil cooking spray
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons green hot pepper sauce
1 teaspoon chopped garlic
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese, or more to taste
¼ cup shredded Parmesan cheese, or more to taste

More about "not your typical spinach artichoke dip recipes"

CREAMY SPINACH ARTICHOKE DIP RECIPE - COOKIE AND KATE

Web Dec 17, 2020 This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream cheese, sour cream, plus …
From cookieandkate.com
4.9/5 (14)
Total Time 20 mins
Category Dip
Calories 327 per serving

To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.

Not Your Typical Spinach Artichoke Dip Recipes

AMAZING NO COOK SPINACH ARTICHOKE DIP

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.

NOT YOUR TYPICAL SPINACH ARTICHOKE DIP

EASY SPINACH ARTICHOKE DIP

Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

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