Spinach Artichoke Dip With Water Chestnuts Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and bubbling, about 25 minutes.

Steps:

• To a medium bowl, add the sour cream, mayonnaise, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine.
• Squeeze the liquid out of the spinach and add to the bowl along with the water chestnuts and scallions. Mix well to combine. Taste and add additional salt and pepper if desired.
• To allow the flavors to develop, place dip in a lidded container and refrigerate for at least one hour, or up to 24 hours.
• When ready to serve, prepare the sourdough bowl. Use a serrated knife to slice off the top of the sourdough round, leaving enough of the bread to make a "bowl." Use your hands to pull out the soft center of the bread, leaving the crusty outside. Arrange on a platter along with sourdough baguette slices. Scoop dip into the sourdough "bowl" and use the reserved scallions for garnish. Serve!

Steps:

• If you want to serve this dish hot, preheat oven to 350 degrees.
• In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
• In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
• To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
• If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).