The Best Spinach Artichoke Dip Recipes

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:

• Melt 3 tablespoons butter in a skillet over medium heat.
• Add the minced garlic and cook for a couple of minutes.
• Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
• Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
• Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
• In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low for a minute or two, then pour in milk. Stir and cook until slightly thickened and splash in more milk if needed.
• Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese is melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
• Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes or until cheese is melted and bubbly.
• Serve with pita wedges, chips, or crackers.

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:

• Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
• Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
• In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
• Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
• Preheat the oven to 375 degrees F.
• Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.

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:

• Preheat oven to 350 degrees.
• Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
• In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
• Add flour and cook for 3 minutes.
• Slowly whisk in cream and stock and bring to a boil, stirring constantly.
• Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
• Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
• Transfer to a baking dish and sprinkle cheddar on top.
• Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.

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 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.

Steps:

• Preheat Oven to 350f Degrees.
• Over low heat Combine Galic, Cheeses, and cream and stir until melted.
• Add in Artichokes and Spinach and mix well. Put mixture in shallow oven safe dish.
• Bake at 350f degrees for 10 - 15 minutes or until top becomes slightly golden in color.
• Serve Hot with tortilla chips, bagel chips, or your favorite crusty bread bites.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
• Bake for 15 to 20 minutes, or until hot and bubbly.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
• Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
• Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
• Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.