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.
BAKED SPINACH ARTICHOKE DIP
Wow your friends with an easy but elegant hot dip you can make ahead.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
- Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
- Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg
SPINACH ARTICHOKE DIP - COOKING LIGHT 09/07
This dip is featured in Cooking Light's Sept 2007 issue. I wanted to post it in Zaar so I can reference it later without having to sift through a pile of magazines. Yum yum yum! Used baked tortilla chips to ensure you're snacking healthy. I'm not sure the nutrition counter will translate some of the ingredients properly because of their descriptions. Serving size 1/4 cup w/ 6 tortilla chips = 5g fat, 148 calories.
Provided by pewpew1982
Categories High In...
Time 40m
Yield 22 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl.
- Stir until well blended.
- Spoon mixture in a 1 1/2 quart baking dish.
- Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.
- Bake at 350°F for 30 minutes or until golden brown.
SPINACH AND ARTICHOKE DIP (LIGHT)
Make and share this Spinach and Artichoke Dip (Light) recipe from Food.com.
Provided by Oreochic68
Categories High In...
Time 50m
Yield 5 1/2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Combine 1 1/2 cups mozzarella, sour cream, 2 tbs Parmesan and next ingredients (through spinach) in a large bowl, and stir until well blended. Spoon mixture into a 1/2 qt baking dish. Sprinkle with 1/2 c mozzarella and 2 tbs Parmesan. Bake for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or veggies. Use as a spread with turkey or chicken sandwiches.
LOW-FAT CHEESY SPINACH-ARTICHOKE DIP
This slow-cooker spinach-artichoke dip is so rich and satisfying, you won't even know that it's low in fat and calories, too!
Provided by Cooking Light
Time 3h20m
Yield Serves 20 (serving size: about 1⁄4 cup dip and about 6 pita wedges)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350°F for 10 minutes or until toasted.
- 2. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
- 3. Place artichokes and next 11 ingredients in a 3 1⁄2-quart electric slow cooker; stir well. Cover and cook on low 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.
Nutrition Facts : Calories 161, Carbohydrate 23g, Fat 5g, Fiber 1g, Protein 7g, SaturatedFat 3g, Sodium 429mg, Sugar 4g
HOT ARTICHOKE AND SPINACH DIP II
This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?
Provided by TIFFANY BRENNAN
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g
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