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.
RESTAURANT STYLE SPINACH ARTICHOKE DIP
This is absolutely the best recipe! I catered my own wedding and served this - it was the first dish to go & many guests asked for the recipe. You can also serve this as a side dish. Enjoy!!!!!!
Provided by Melissa Spangler
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix all of the ingredients together and pour into a greased 8 x 8 baking dish.
- Cover with foil and bake for about 30 minutes, or until cheeses are melted and bubbly.
ARTICHOKE AND SPINACH DIP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
- While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
- This dip can be served immediately or served chilled.
ARTICHOKE & SPINACH DIP RESTAURANT STYLE
Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.
Provided by TERRAD
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
- In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
- Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 5.2 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 484.8 mg, Sugar 1.1 g
SPINACH ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees F.
- Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
- Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.
Nutrition Facts : Calories 282 calorie, Fat 17 grams, SaturatedFat 11 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams
HOT ARTICHOKE-SPINACH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
- Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
- Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.
Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 19 milligrams, Sodium 338 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 6 grams
ALMOST-FAMOUS SPINACH-ARTICHOKE DIP
Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
- Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
- Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.
MY HOT SPINACH AND ARTICHOKE DIP
This is my take on the restaurant style dip. I have stuffed chicken with this. I some time heat this up in my mini crock pot instead of baking. This make enough for a big party. Serve with pita chips.
Provided by School Chef
Categories < 30 Mins
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
- Squeeze spinach dry and mix in all ingredients well.
- Place mixture in prepared baking dish.
- Bake 20 minutes or until bubbling and lightly browned.
CHEDDAR'S RESTAURANT SPINACH DIP
Make and share this Cheddar's Restaurant Spinach Dip recipe from Food.com.
Provided by abfarris
Categories Vegetable
Time 35m
Yield 1 appetizer, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients. Cook at 400 degrees F for 1/2 hour in serving dish.
- Serve with tortillas.
MILESTONE HOT ARTICHOKE-SPINACH DIP
This recipe is from a local restaurant chain (similar to Olive Garden) and they are known for their excellent hot artichoke dip. Serve with red, green or purple coloured corn chips.
Provided by Abby Girl
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine mozzarella cheese, parmesan cheese, mayonnaise, pepper, artichoke, garlic, cream cheese and thawed spinach in a oven proof dish.
- Bake in 325 oven for 20 minutes.
ARTICHOKE & SPINACH DIP RESTAURANT STYLE RECIPE - (4/5)
Provided by Beefman-2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
- Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
SPINACH AND ARTICHOKE DIP (ITALIAN STYLE)
Make and share this Spinach and Artichoke Dip (italian style) recipe from Food.com.
Provided by Steve_G
Categories Spreads
Time 45m
Yield 1 large batch, 12 serving(s)
Number Of Ingredients 16
Steps:
- heat oil and butter over medium heat.
- add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
- add artichoke, break into small pcs while browning.
- add spinach.
- continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
- add ricotta, mix well.
- add parmesian, mix well.
- create desired consistancey by adding cream or more parmesian.
- salt to taste (needs quite a bit).
- serve on crackers or chips.
Nutrition Facts : Calories 317, Fat 22.3, SaturatedFat 11.8, Cholesterol 60.5, Sodium 444.9, Carbohydrate 16.6, Fiber 5.8, Sugar 2.8, Protein 16
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