BAKED SPINACH ARTICHOKE DIP
This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.
Provided by Kathy Berliner
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
- Bake for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g
BAKED SPINACH & ARTICHOKE DIP
Awesome dip for any gathering! Great color for the holidays! So simple to make. You could make this lighter by using light mayo and Neufchatel Cheese...I, of course, opt for the full-throttle version! Perfect with crostini, crackers and fresh veggies! Enjoy!
Provided by KPD123
Categories Lunch/Snacks
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix spinach, artichokes, mayo, sour cream, cheeses, garlic, onion and 2 tablespoons bell pepper in a bowl until combined.
- Spoon mixture into a 2 quart casserole dish.
- Bake for 20 minutes at 350 degrees.
- Sprinkle with remaining peppers and serve!
Nutrition Facts : Calories 295.8, Fat 21, SaturatedFat 9.8, Cholesterol 46.9, Sodium 645, Carbohydrate 14.8, Fiber 4, Sugar 2.7, Protein 14.6
BAKED ARTICHOKE AND SPINACH DIP
Your guests will never want to leave when they get a taste of this dip! Remove any tough outer skins from the artichoke hearts before using in the recipe, I just use the whole small jar of pimento for this, 1 small finely diced and seeded red bell pepper can be used in place of the pimento. This makes a lot of dip so you might want to cut the recipe in half! You can prepare the complete dip up to 24 hours in advance and refrigerate, just bake as directed. Serve this with thin baguette slices.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Lightly spray a 2-quart casserole dish.
- In a bowl mix all ingredients except the mozzeralla cheese.
- Transfer to the baking dish.
- Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).
Nutrition Facts : Calories 317.7, Fat 21.5, SaturatedFat 6.8, Cholesterol 35.9, Sodium 875.8, Carbohydrate 20.6, Fiber 5.2, Sugar 4.2, Protein 14.1
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
ARTICHOKE AND SPINACH DIP
Steps:
- Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
- Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
- In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
- Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.
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.
HOT SPINACH AND ARTICHOKE DIP
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
BAKED SPINACH AND ARTICHOKE TOASTS
We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Provided by Chef John
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g
BAKED SPINACH ARTICHOKE DIP
Wow your friends with an easy but elegant hot dip you can make ahead.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
- Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
- Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg
BAKED ARTICHOKE AND SPINACH DIP
Make and share this Baked Artichoke and Spinach Dip recipe from Food.com.
Provided by Libby1
Categories Vegetable
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper.
- Stir in artichoke hearts, spinach leaves and onion.
- Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours
- Bake at 350 for 50 to 60 minutes or till heated through.
- Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.
Nutrition Facts : Calories 39.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.1, Sodium 72.2, Carbohydrate 2.6, Fiber 1.5, Sugar 0.5, Protein 2.2
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
HOUSTON'S SPINACH AND ARTICHOKE DIP
I try to avoid using "To Die For" as a description, but Houston Steak House's baked Spinach and Artichoke Dip is the best of the best! Houston's serves it hot with tortilla chips, veggies, sour cream and salsa. Recipe courtesy of Houston's Restaurant.
Provided by Lorac
Categories Cheese
Time 35m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place Romano cheese in a food processor.
- While running, drop garlic in the feed tube.
- Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
- Turn into a casserole dish and fold in Mozzarela.
- Bake 20-25 minutes or until heated through.
BAKED SPINACH, CRAB AND ARTICHOKE DIP
I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.
Provided by OceanLuvinGranny
Categories Crab
Time 25m
Yield 1 Dip, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Mix all ingredients except cheeses in med. bowl until well blended.
- Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
- Sprinkle with the two cheeses.
- Bake uncovered 15-20 minutes or until hot and bubbly.
- Serve with Ritz crackers or any cracker you like. Can also be served with tortilla chips.
Nutrition Facts : Calories 98.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 16.1, Sodium 359.9, Carbohydrate 10.6, Fiber 4.4, Sugar 2.4, Protein 7
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