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.
SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, frozen chopped spinach, artichoke heart, cream cheese, sour cream, shredded mozzarella cheese, grated parmesan cheese, salt, black pepper, sourdough bread boule
Provided by Kiano Moju
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- Stir in the spinach and artichokes.
- Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
- Season with salt and pepper. Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
- Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
- Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
- Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
- Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
- Bake for 15-20 minutes.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 39 grams, Fat 38 grams, Fiber 4 grams, Protein 22 grams, Sugar 5 grams
SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 12
Steps:
- Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.
ARTICHOKE SPREAD WITH GARLIC BREAD
I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: puff pastry, cream cheese, artichoke heart, fresh spinach, sour cream, grated parmesan cheese, shredded mozzarella cheese, garlic powder, salt, pepper, red pepper flakes, egg
Provided by Merle O'Neal
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
- Preheat oven to 400ºF (200ºC).
- Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
- Remove the top sheet.
- On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
- Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
- Take each strip and twist then brush with beaten egg.
- Bake at 400°F (200°C) for 30 minutes, or until golden.
- Enjoy!
Nutrition Facts : Calories 769 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 17 grams, Sugar 3 grams
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