Best Sunnys Spicy 5 Ingredient Spinach Artichoke Dip Recipes

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THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

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

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

SPICY ARTICHOKE DIP



Spicy Artichoke Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 6 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 red onion, cut in small dice
2 jalapenos, seeded, cut in small dice
1 teaspoon salt
Three 12-ounce jars artichoke hearts in water, drained
8 ounces cream cheese, cubed
1 cup sour cream
1 1/2 cups shredded jalapeno Jack cheese

Steps:

  • Melt the butter in a large skillet or saute pan over medium-high heat.
  • Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
  • Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
  • Reduce the heat to medium and add the cream cheese, stirring until melted.
  • Add the sour cream and Jack cheese and mix until well combined.
  • Transfer the dip to a warmer or slow cooker to hold for serving.

SPICY SPINACH ARTICHOKE DIP



Spicy Spinach Artichoke Dip image

Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a sexy makeover that takes this dip from classic to fantastic!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 16

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach
2 slices bacon, chopped
2 cups thinly sliced sweet onions
1 serrano chile, seeded, finely chopped (about 1 tablespoon)
1 package (8 oz) cream cheese, softened
1/4 cup chili garlic sauce
1/2 cup sour cream
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1/3 cup shredded Parmesan cheese
Crackers, crostini or vegetables, as desired

Steps:

  • Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
  • Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
  • Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
  • Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 4 g, TransFat 0 g

SUNNY'S BEST ARTICHOKE SPINACH DIP



Sunny's Best Artichoke Spinach Dip image

I created this after playing around with some leftovers, in an attempt to make a quick snack for unexpected guests. *In place of fresh spinach I have used leftover cooked spinach which I drained well then chopped. **Can be prepared the ngiht before and refridgerated for use the next day.

Provided by Sunny Rose

Categories     Spinach

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 8

1 cup chopped artichoke heart
1 cup chopped fresh spinach
1/2 cup heavy cream
1/2 cup parmesan cheese (Grated)
1/2 cup mozzarella cheese
6 fresh peeled garlic cloves (Chopped Fine)
1/2 teaspoon fresh ground black pepper
1/2 cup cream cheese

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.

Nutrition Facts : Calories 659.6, Fat 55.9, SaturatedFat 34.5, Cholesterol 189.4, Sodium 1043.8, Carbohydrate 18.1, Fiber 5.2, Sugar 1.7, Protein 25.4

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