Pico 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°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:

• 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:

• 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.

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.

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Steps:

• Blend together cream cheese, mayo, lemon-pepper, sourcream and horseradish sauce until smooth.
• Add 1/2 cup of parmesan, 1/2 cup asiago, spinach and artichokes and mix well.
• Pour into 9x9 baking dish and top with remaining 1/2 cup of parmesan.
• Bake at 350°F until lightly browned and bubbly. (about 30 min.).
• Serve warm with baguette slices, tortilla chips, crackers, or toasted pita. Or -- well you get the idea!

Steps:

• Preheat oven to 350*.
• Melt butter. Stir in onion, garlic and parsley.
• Cook till onion is tender.
• Add cream cheese, and colby jack cheese, and keep on low heat until creamy.
• Add other ingredients, except crab and shrimp, and mix well.
• Pour into large oven proof serving dish and fold in crab meat and baby shrimp.
• Top with colby jack cheese and sprinkle parmesan.
• Bake until bubbly and hot.
• Sprinkle with fresh parsley before serving.

Steps:

• Thaw and drain spinach.
• Be certain to get all the liquid out. Add the rest of the ingredients, mix.
• Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips.
• * Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs.
• Dash) Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer.
• If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning.
• If using cooking spray, sprinkle the pita wedges with seasoning, then spray.
• Bake at 350 degrees Fahrenheit until crisp, about 20 minutes.
• Pita chips may need to be turned half-way through in order to crisp on both sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with cooking spray.
• Mix both packages of cream cheese and mayonnaise together in a bowl until smooth. Fold in artichoke hearts, pico de gallo, spinach, Parmesan cheese, Romano cheese, and garlic.
• Spread cream cheese mixture in the prepared baking dish. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
• Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
• Bake until heated through and bubbly, about 25 minutes.

Steps:

• Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
• Drain in colander.
• Heat cream cheese in microwave until soft and creamy.
• Mash in spinach and artichokes and stir well.
• Add remaining ingredients and combine. No baking required!
• If desired, top with roma tomatoes but don't stir into dip.
• Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with cooking spray.
• Mix both packages of cream cheese and mayonnaise together in a bowl until smooth. Fold in artichoke hearts, pico de gallo, spinach, Parmesan cheese, Romano cheese, and garlic.
• Spread cream cheese mixture in the prepared baking dish. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

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.