Best Amazing No Cook Spinach Artichoke Dip Recipes

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

EASY SPINACH ARTICHOKE DIP - NO BAKE

Steps:

• Saute spinach: Remove the stems from the spinach. Weigh about 250 g/ 8.8 oz of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.
• If using frozen spinach, you will need about 140 g/ 5 oz of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
• Squeeze: In both cases, place the spinach in a colander and let cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand in order to remove as much moisture as possible. Chop the squeezed spinach finely and give it to a bowl.
• Artichokes: If using canned artichokes, drain, rinse well and drain again. Pat dry with kitchen paper. If using jarred artichokes in oil, drain them on kitchen paper and pat well to remove the excess oil. Chop finely and add to the spinach bowl.
• Add the grated garlic, cream cheese, crumbled feta, yogurt, and lemon juice. Add some salt and pepper. Stir well and adjust the taste with more lemon juice (if necessary), salt, and pepper.

THE BEST SPINACH ARTICHOKE DIP

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.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.