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.
ARTICHOKE SPINACH SOUP
A soupalicious spin-off of everyone's favorite party dip! Chunky artichoke hearts in a rich, velvety base of pureed spinach and artichoke hearts, accented by cheese and bacon (optional).
Provided by Marla Swoffer
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
- Add garlic and saute for one minute.
- Add chicken broth, spinach, and half the artichoke hearts.
- Increase heat to medium-high and simmer for 5 minutes.
- Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
- Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
- Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
- Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.
SPINACH ARTICHOKE SOUP
This come from a Cuisine At Home Soups, Stews and Chilies book I picked up at Costco. I took this soup to a dinner at church and everyone seemed to enjoy it. I don't cook with wine so I just substituted with chicken broth and a splash of white wine vinegar but I left it in the recipe because I'm sure it's delicious for those of you who do.
Provided by Keolani
Categories < 30 Mins
Time 20m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
- Saute 2 min., then stir in flour and cook for 1 minute
- Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
- Stir in broth, milk, and cream, and bring to a boil.
- Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
- Season with salt and pepper before serving.
Nutrition Facts : Calories 233.7, Fat 11.8, SaturatedFat 6.2, Cholesterol 56.7, Sodium 453.1, Carbohydrate 13.2, Fiber 3.5, Sugar 3.9, Protein 17.3
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
CREAMY SPINACH & ARTICHOKE SOUP
This spinach and artichoke soup gets its creamy, cheesy goodness from the PHILADELPHIA Neufchatel Cheese and KRAFT Grated Parmesan Cheese. Slurping encouraged.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
- Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
- Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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