AWESOME SHRIMP, SPINACH AND ARTICHOKE DIP
This recipe is something I used when I was in the restaurant business years ago and modified to my own tastes. It's thick and creamy and has become my family's most requested dish. It has a very mild Cayenne Pepper kick a second or two after you swallow, but it is not what I would consider spicy so don't be scared off. You can...
Provided by Vince Brotherton
Categories Spreads
Time 1h
Number Of Ingredients 15
Steps:
- 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
- 2. Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
- 3. In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
- 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
- 5. Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
- 6. Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
- 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
- 8. Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn't scorch.
- 9. Remove from heat and transfer to either one large shallow pan (2" deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
- 10. Cover and store in refrigerator overnight.
- 11. Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn't browned)
- 12. Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
- 13. Mangia!
ABSOLUTELY AWESOME SPINACH ARTICHOKE DIP
Everyone has at least one Spinach Artichoke Dip recipe, and most everyone has their favorite. This is my take on the Pioneer Woman's version, a little different and worth the extra effort. This one is really, really good! Lighten it up by using fat free or light cream cheese, sour cream, part-skim mozzarella, and low fat milk...
Provided by Donna Graffagnino
Categories Other Snacks
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Melt 3 tablespoons butter in a large skillet over medium high heat. Add the artichokes and cook for several minutes, until liquid is cooked off and they just start to get a little color.
- 2. Lower heat to medium and add minced garlic; cook for a couple of minutes until fragrant but don't brown the garlic.
- 3. Add the spinach and continue to stir for a few minutes until spinach wilts. Pour spinach mixture into a bowl and set aside.
- 4. In the same skillet melt 3 tablespoons of butter and whisk in the flour until a paste forms. Cook over medium-low heat for a couple of minutes to cook out the flour taste, then whisk in the milk. Continue to stir until smooth and sauce begins to thicken. Add more milk if needed. You want it to be a medium thickness that coats the back of a spoon. (Think Alfredo Sauce thickness.)
- 5. Add both cream cheeses, Parmigiana, Pepper Jack, and sour cream; stir until sauce is smooth and cheeses melted.
- 6. Return the artichoke and spinach mixture to the skillet and stir to combine. Taste and add salt, white pepper or cayenne, if needed.
- 7. Pour into buttered baking dish. Top with Mozzarella and bake at 375 for 15 minutes, or until cheese is melted and bubbly. If you want a golden cheesy crust bake it another 5-10 minutes.
- 8. Serve with my Garlic Parmesan Panetini, Melba rounds or tortilla or pita chips. Enjoy!
- 9. TIP: For an alternative appetizer stuff mushroom caps with this dip and bake for 10 minutes.
AWESOME SPINACH & ARTICHOKE DIP
I found this recipe on the internet and I must say it is the best dip I have found so far. It purports to be the dip from the restaurant Houston's. I can't say for sure whether it is or isn't but can only say how good it is.
Provided by Luby Luby Luby
Categories Spinach
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
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.
AWESOME SPINACH ARTICHOKE DIP
Everyone who has tasted this has said it is one of the best spinach artichoke dips they have ever had. It does not skimp on the calories, fat, or flavor. This recipe makes a large pan that will serve a gathering of people, but don't expect to have much left over. It can be eaten cold, but it is best served warm, with tortilla chips, or spread on bagels.
Provided by kurtcookie
Categories Spreads
Time 1h15m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Soften the cream cheese to room temperature. Preheat over to 350 degrees. Thaw and drain the frozen spinach. Squeeze out the excess water from the spinach. Drain the artichoke hearts and pulse them lightly in a food processor, or chop them by hand. Mix spinach and artichokes with mayonnaise, sour cream, cream cheese, parmesan cheese, granulated garlic, and tabasco sauce. Mix in kosher salt and fresh cracked black pepper.
- Mixture will be thick. Spread into 9x13 glass baking dish, and bake for 45 minutes, or until top starts to brown. Remove from oven. Allow dip to cool slightly before eating.
- Enjoy!
Nutrition Facts : Calories 10074.6, Fat 824.5, SaturatedFat 338.6, Cholesterol 1755.5, Sodium 18532, Carbohydrate 466.1, Fiber 120.4, Sugar 128.9, Protein 275.9
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