Healthy Spinach Artichoke Dip Recipes

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 375 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
• Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

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.

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.

Steps:

• Preheat oven to 375°F.
• Mix together Parmesan cheese, spinach, and artichoke hearts.
• Combine remaining ingredients and mix with spinach mixture.
• Bake for 20-30 minutes.
• Serve with crackers or toasted bread.

Steps:

• Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.

Steps:

• Add all ingredients into a slow cooker and stir until combined
• Cook on high for 4 hours, or until all cheese is melted
• Enjoy!

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
• Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
• Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.

Steps:

• Chop artichoke hearts and combine with spinach, sauce, and 2/3 of cheese in a microwave-safe baking dish.
• Cook on high power about 4-6 minutes, (heated through well), depending on your microwave.
• Stir mixture and add remaining cheese to top and cook about 2-3 minutes longer, until hot and bubbly.
• Add chopped tomato to top and serve with celery, sliced crusty baguette, tortilla chips, or whatever you prefer.

Steps:

• 1. Preheat oven to 350.
• 2. Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender (You may want to food process this depending on your desired texture).
• 3. In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.
• 4. Combine all ingredients in a baking dish and bake for 20 minutes until hot.
• Add extra vegetable broth during cooking to give it a silky, bubbling texture.
• (this batch is for a large party, make 1/2 if under 10 people).

Steps:

• Drain any liquid that may be sitting on top of the sour cream.
• Mix everything together well.
• Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes).
• If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)
• Serve with tortilla chips or pita.