Spinach Artichoke Dip Recipe Like Houstons Recipe Foodcom

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:

• 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:

• In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
• -Stir in flour and cook for 1 minute.
• -Slowly whisk in cream and broth and continue cooking until boiling.
• -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
• -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• -Sprinkle cheddar evenly over top(s).
• -At this point, the dip can be refrigerated until ready to serve, if desired.
• -Microwave dip on 50% power just until cheese has melted.

Steps:

• 1. Cook and drain spinach; squeezing well until all water is completely removed.
• 2. Melt butter in large skillet; saute onion until tender.
• 3. Add garlic to onion mixture.
• 4. Stir spinach and artichokes into sauted onion mixture, mixing well.
• 5. Beat cream cheese with mixer, gradually adding whipping cream, until smooth.
• 6. In large bowl, stir all ingredients (except parmesan cheese) together until well blended.
• 7. Put in microwave safe baking dish or oven safe baking dish.
• 8. Refrigerate at least two hours.
• 9. Top with parmesan and microwave until warm or bake at 350 F until bubbly (20 minutes or so).
• 10. Serve with baked pita, tortilla chips, or corn chips. For low carb or Keto dieters, this is delicious served with crudités such as cauliflower, celery and carrot discs.
• 11. The dip can be microwaved or baked. I prefer baking, as the edges get golden and the cheese gets a slightly crisp edge. If you microwave, I suggest cooking at 80% and in 5 minute increments.
• 12. Make ahead: This dip is super easy to prep a day or two before a party. Simply make the dip up to the point of cooking (but do not cook). Place the mixture into an airtight container and refrigerate. Just before the party, spread the dip into one medium or several smaller dishes to heat before serving.

Steps:

• Steam spinach (or defrost if frozen).
• Strain and squeeze through cheesecloth.
• Must be very dry.
• Chop finely and set aside.
• In heavy saucepan, melt butter.
• Add garlic and onions and sauté about 3-5 minutes.
• Add flour to make a roux.
• Stir and cook about 1 minute.
• Slowly add heavy cream, stirring with a whisk to prevent lumping.
• Mixture will thicken at the boiling point.
• When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
• Remove from heat and let stand for 5 minutes.
• Stir in sour cream.
• Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
• Stir until cheese is melted.
• Serve immediately.
• OR: Preheat oven to 350 degrees.
• Put dip in oven safe container and sprinkle with Parmesan cheese.
• Heat for 10 minutes, or until cheese on top is melted.
• This is a good way to reheat the dip.
• Notes: Serve with salsa, sour cream, and tortilla chips for dipping.

Steps:

• Preheat oven to 375°F.
• Place Romano cheese in a food processor.
• While running, drop garlic in the feed tube.
• Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
• Turn into a casserole dish and fold in Mozzarela.
• Bake 20-25 minutes or until heated through.

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:

• In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 to 1 1/2 minutes. In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 to 25 minutes at 350 degrees F until mixture is bubbly and cheese melted through. Remove from oven and serve with tortilla chips, sour cream and salsa.