SPICY SPINACH ARTICHOKE DIP
Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a sexy makeover that takes this dip from classic to fantastic!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
- Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
- Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
- Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.
Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 4 g, TransFat 0 g
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.
ANTHONY'S SPICY SPINACH AND ARTICHOKE DIP
I bought some Cara Mia artichoke bruschetta, and this recipe was on the back so I decided to try it. Sure glad I doubled the recipe. I'll post as written, but it's pretty delicious. Serving size is estimated.
Provided by AmyZoe
Categories Spinach
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a large bowl and stir until evenly combined. Spray a slow cooker evenly with cooking spray (I just use some olive oil because I don't use cooking spray) and transfer all ingredients to the slow cooker.
- Cook on low for 3 hours or until dip is completely warmed through and the cheese has melted.
- Serve warm with chips, bread, vegetables, or any dippers you prefer.
Nutrition Facts : Calories 227.9, Fat 17.9, SaturatedFat 10.3, Cholesterol 54.6, Sodium 495.4, Carbohydrate 8.3, Fiber 3.1, Sugar 2.4, Protein 10.5
SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP
Steps:
- Preheat the oven to 375 degrees F.
- Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
- Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
- Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
- Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.
SPICY BACON, SPINACH AND ARTICHOKE DIP
Make and share this Spicy Bacon, Spinach and Artichoke Dip recipe from Food.com.
Provided by rickoholic83
Categories Pork
Time 40m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Defrost the frozen spinach in the microwave for about 5 minutes. Carefully squeeze out as much water as possible and set aside.
- Microwave the cream cheese for a minute.
- Combine the cream cheese, mayonnaise, sour cream, cayenne and granulated garlic in a large bowl and mix well.
- Add the spinach, bacon, artichoke bottoms and cheese. Stir to combine.
- Spread in a pie plate or small casserole dish.
- Bake until bubbling and slightly browned on top, about 30 minutes.
- Serve hot with crackers, pita chips or cocktail bread.
Nutrition Facts : Calories 320.9, Fat 28.9, SaturatedFat 10.9, Cholesterol 54.1, Sodium 503.8, Carbohydrate 8.9, Fiber 2.7, Sugar 2.1, Protein 8
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