Spicyspinachartichokedip Recipes

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.

Steps:

• Preheat oven to 350.
• Melt butter over medium heat in large saucepan or skillet.
• Add chopped onions and cook until tender, about 5 minutes.
• Add artichokes and spinach (thawed and drained), cream cheese, sour cream, Tabasco sauce, salt and cheeses.
• Cook until heated through.
• Pour into a ½ quart casserole dish.
• Sprinkle remaining cheese on top.
• Place in oven until cheese is melted and slightly brown.
• Remove and serve immediately with choice of chips (recommend Tostito Golds).

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:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

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.

Steps:

• Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Steps:

• Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on High, stirring occasionally to combine, for 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.