HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF
This uses the small oval baker and suggests serving with baked pita chips. I didn't include thaw time in the prep time.
Provided by Chef by Chance
Categories Cheese
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
- Spoon mixture into the small oval baker.
- Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
PAMPERED CHEF SPINACH & ARTICHOKE DIP
Make and share this Pampered Chef Spinach & Artichoke Dip recipe from Food.com.
Provided by Kassy Gardner
Categories Low Protein
Time 40m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Coarsly chop artichokes and place in a small batter bowl.
- Add spinach, mayonnaise, sour cream, garlic and cheese.
- Mix well.
- Spoon into baking dish.
- Bake 20-25 minutes or until heated throughout.
- Garnish with bell pepper if desired.
- Serve with Tosidos or pita chips.
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.
CHEF JOHN'S HOT SPINACH ARTICHOKE DIP
I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Provided by Chef John
Categories Appetizers and Snacks
Dips and Spreads Recipes
Spinach Dip Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
- Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
- Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
- Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 8.8 g, Cholesterol 70.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 636.8 mg, Sugar 0.8 g
PAMPERED CHEF BUTTERSCOTCH DIP
From Pampered Chef using the Bamboo Spoon Set (which I love to use to make everything, great to use on non-stick cookware).
Provided by Smilyn
Categories Dessert
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all in small bowl and mix until smooth.
- Chill.
- Serve with fresh fruit.
Nutrition Facts : Calories 849.8, Fat 63.3, SaturatedFat 39.9, Cholesterol 200.2, Sodium 770.6, Carbohydrate 59.2, Fiber 0.6, Sugar 11.4, Protein 14.7
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
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PRESSURE COOKER SPINACH & ARTICHOKE DIP - RECIPES - PAMPERED CHEF
This a creamy, cheesy restaurant favorite is easy to make at home in a pressure cooker. It’s super delicious served warm or cold. Ingredients 1 jar (12 oz/340 g) artichoke hearts, drained and chopped 1 pkg (10 oz./283 g) frozen spinach 8 oz. (250 g) cream cheese ½ cup (125 mL) vegetable stock 1 tbsp (15 mL) Greek Rub, plus more for serving
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Hot Artichoke & Spinach Dip This updated classic uses creamed spinach to create the tastiest, creamiest hot dip ever! Ingredients 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped 1 package (9-11 ounces) frozen creamed spinach, thawed 1/4 cup mayonnaise 1/4 cup sour cream 1 small garlic clove, pressed
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PAMPERED CHEF SPINACH ARTICHOKE DIP - YOGITRITION
11 oz Spinach. Frozen creamed ,thawed ½ cup Mayonnaise. ¼ cup Sour Cream. 1 Garlic clove. pressed ½ cup Parmesan cheese. Fresh, grated Red bell pepper. Optional Instructions Preheat oven to 375°F. Coarsely chop artichoke hearts and put them in a bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
From yogitrition.com
Cuisine GermanTotal Time 30 minsCategory AppetizerCalories 37 per serving
BEST SPINACH ARTICHOKE DIP EVER - HOUSE OF HEPWORTHS
tortilla chips. Mix together chopped artichoke hearts, creamed spinach, mayo, sour cream, garlic, and Parmesan. Put in small baker (about 8×8 or use small round stoneware baker from pampered chef) and bake at 375 degrees for 20-25 minutes. Top with finely chopped tomato. Serve with tortilla chips or bagel crisps.
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In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper. Mix will. 2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with grated parmesan cheese. Bake 2-30 minutes or until golden brown. Recipe submitted by SparkPeople user JUS911.
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Directions Preheat oven to 375°F (190°C). In Classic Batter Bowl, combine artichokes, spinach, garlic, sour cream, mayonnaise and cheese; mix well. Place mixture in Mini-Baker, spreading evenly. Bake 20-25 minutes or until heated through. With All-Purpose Spreader, spread on bread slices or serve as a dip for vegetables, if desired. Yield:
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A classic appetizer made in just minutes in the Instant Pot®. This has all of the creamy and cheesy goodness you'd expect in a spinach dip without the hassle. Provided by Soup Loving Nicole. Categories Spinach Dips. Total Time 30 minutes. Prep Time 10 minutes. Cook Time 15 minutes. Yield 8 servings. Number Of Ingredients 11
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In Classic Batter Bowl, combine artichokes, spinach, garlic, sour cream, mayonnaise and cheese; mix well. Place mixture in Mini-Baker, spreading evenly. Bake 20-25 minutes or until heated through. With All-Purpose Spreader, spread on bread slices or serve as a dip for vegetables, if desired. More Info At www.pamperedchef.ca ››
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PAULA DEEN: CREAMY ARTICHOKE & SPINACH DIP RECIPE - SERVINGS 10
Squeeze excess water. In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1 cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Makes 3 1/2 cups.
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PAMPERED CHEF SPINACH ARTICHOKE DIP FOOD- WIKIFOODHUB
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