Shrimpspinach Artichoke Dip Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Steps:

• 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
• 2. Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
• 3. In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
• 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
• 5. Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
• 6. Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
• 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
• 8. Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn't scorch.
• 9. Remove from heat and transfer to either one large shallow pan (2" deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
• 10. Cover and store in refrigerator overnight.
• 11. Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn't browned)
• 12. Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
• 13. Mangia!

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.

Steps:

• Preheat oven to 350 degrees.
• Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
• In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
• Add flour and cook for 3 minutes.
• Slowly whisk in cream and stock and bring to a boil, stirring constantly.
• Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
• Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
• Transfer to a baking dish and sprinkle cheddar on top.
• Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.

Steps:

• Heat oven to 350.
• Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
• Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
• Meanwhile, squeeze spinach dry.
• Pat shrimp dry with paper towel.
• Stir shrimp, spinach& artichoke hearts into cheese mixture.
• Bake 30 minutes.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips