Best 9 Asagio Spinach And Artichoke Dip For Game Day Recipes

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Indulge in the ultimate party pleaser - the Asagio Spinach and Artichoke Dip! This delectable creation is a symphony of flavors and textures, featuring a creamy blend of three cheeses, tender spinach, savory artichoke hearts, and a hint of garlic and lemon. Served with warm, crispy pita bread or tortilla chips, this dip is guaranteed to be a hit at your next game day gathering or casual get-together.

But that's not all! This article offers a treasure trove of dip recipes to tantalize your taste buds and cater to various dietary preferences. Dive into the Vegan Spinach and Artichoke Dip, a plant-based delight made with creamy cashews, tangy nutritional yeast, and a touch of sun-dried tomatoes. Experience the richness of the Smoked Salmon and Artichoke Dip, where smoked salmon adds a smoky, briny flavor to the classic combination. And for those with a penchant for spice, the Spicy Poblano and Artichoke Dip delivers a zesty kick with roasted poblano peppers and a blend of flavorful spices.

Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success even for novice cooks. Whether you prefer a classic or a more adventurous dip, this article has something for everyone. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of dips!

Check out the recipes below so you can choose the best recipe for yourself!

ASIAGO SPINACH ARTICHOKE DIP



Asiago Spinach Artichoke Dip image

This classic baked spinach artichoke dip gets an upgrade with the addition of buttery asiago cheese! Make it for a party and watch everyone grab seconds!

Provided by The Chunky Chef

Categories     Appetizer

Time 45m

Number Of Ingredients 12

4 slices bacon, sliced into short, thin strips
1/4 cup diced yellow onion
1 cup fresh spinach, chopped
3 cloves garlic, minced
14 oz jar of artichoke hearts, drained and rinsed
8 oz sour cream
3 Tbsp all-purpose flour
1/2 cup mayo
1/2 cup roasted red peppers, drained, patted dry, and chopped
1/2 cup mozzarella cheese
3/4 cup shredded asiago cheese, (divided)
1/4 tsp black pepper

Steps:

  • Preheat oven to 350 F degrees. Spray a 9" pie plate or 9" cast iron skillet with non-stick cooking spray and set aside.
  • Add artichoke hearts to a mesh sieve and lay a few paper towels on top. Press down to remove any excess liquid. Transfer artichokes to a cutting board and chop. Set aside.
  • To a small skillet, add bacon strips and cook over MED to MED-LOW heat until bacon is crisp and brown. Remove to a plate, reserving drippings, and add diced onion to the skillet with the reserved bacon drippings. Raise heat to MED-HIGH and cook 3-5 minutes, until soft and starting to brown. Add spinach and garlic to the skillet and cook another minute, until spinach is wilted. Set aside.
  • To a large mixing bowl, add sour cream and flour. Stir together, then add in mayo, chopped artichoke hearts, roasted red peppers, bacon, and cooked spinach and onion mixture. Stir together, then add in mozzarella cheese, 1/2 cup asiago cheese, and black pepper. Stir to combine.
  • Transfer mixture to prepared baking dish/skillet and top with remaining 1/4 cup asiago cheese. Bake, uncovered, for 30 minutes, until heated through and lightly browned.
  • Serve with toasted baguette slices, pita chips, sturdy tortilla chips or veggies.

Nutrition Facts : Calories 197 kcal, ServingSize 1 serving

ASAGIO SPINACH AND ARTICHOKE DIP FOR GAME DAY



Asagio Spinach and Artichoke Dip for Game Day image

This is a fave at all parties. I serve it up in a nice bread bowl, surrounded with the chunks of bread left over from the bowl and with some tasty sesame and wheat crackers! The asagio cheese totally makes this dip a winner! You can serve this chilled or warm its a matter of preference. I have included directions for both.

Provided by Deneece Gursky

Categories     Other Appetizers

Number Of Ingredients 10

8 oz cream cheese
1/2 c mayonaise
1/2 c sour cream
1 tsp lemon juice
1 1/2 tablespoons horseradish sauce
3/4 c parmesan cheese
3/4 c asagio cheese shredded
10 oz frozen spinach (chopped in blender)
8 oz jar of artichoke hearts, chopped
salt and pepper and garlic powder

Steps:

  • 1. Mix first five ingredients together in a medium bowl.
  • 2. Add remaining ingredients and mix all together well.
  • 3. Season with salt and pepper and garlic powder. Add a pinch of cayenne pepper if you like a bit of heat. (I like to make this the day before the party and refrigerate so the flavors have time to combine) FOR a hot version: Pour into a 9 x 9 baking dish and bake in preheated 350 degree oven for about 30 minutes. Serve warm
  • 4. Serve with crackers, tortilla chips, pita chips and/or in a bread bowl

HOT ASIAGO AND SPINACH DIP



Hot Asiago and Spinach Dip image

This cheesy and creamy hot dip is perfect for entertaining and can also be served as an appetizer. Serve with pita bread, baguette, tortilla chips, or veggies.

Provided by A. Lawlor

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 24

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
½ cup sour cream
2 teaspoons minced garlic
2 cups grated Asiago cheese
½ cup minced fresh parsley
1 ½ cups frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
  • Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 1.2 g, Cholesterol 22.2 mg, Fat 10.5 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 0.2 g

ASIAGO CHEESE AND ARTICHOKE DIP



Asiago Cheese and Artichoke Dip image

Looking for a distinctive appetizer? Then check out this great dip made using Asiago cheese and artichoke. Serve with breadsticks for a delicious snack.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 16

Number Of Ingredients 9

1 package (8 oz) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free half-and-half or evaporated fat-free milk
1/4 teaspoon salt
3/4 cup shredded Asiago cheese (3 oz)
1 can (14 oz) artichoke hearts, drained, chopped
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh parsley
Crisp breadsticks or crackers

Steps:

  • Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
  • Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

SPINACH ARTICHOKE ASIAGO DIP



Spinach Artichoke Asiago Dip image

A creamy, cheesy, flavorful dip. As it is a dip, most of the ingredients aren't an exact science and can be changed according to taste. Other cheese can be substituted for the Asiago cheese, or mixed together with Asiago, such as Parmesan or Cheddar cheese.

Provided by joeyarmstrong

Categories     Spreads

Time 15m

Yield 1 bowl, 5-10 serving(s)

Number Of Ingredients 7

1 (14 ounce) can artichokes, quartered
1 cup spinach, blanched or frozen
100 g cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Steps:

  • shred or chop blanched or frozen spinach in a blender or food processor.
  • chop artichoke hearts into quarters if they are larger than a thumb.
  • mix everything together in a medium sized bowl.
  • add salt, pepper to your taste.
  • add more shredded cheese to your taste.
  • best made a day ahead of time to let flavors meld together.

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.

STOVETOP SPINACH AND ARTICHOKE DIP



Stovetop Spinach and Artichoke Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

Steps:

  • To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
  • Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

FIVE-CHEESE SPINACH & ARTICHOKE DIP



Five-Cheese Spinach & Artichoke Dip image

Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience- I serve it straight from the slow cooker, so set-up and clean-up are a breeze! -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 2h50m

Yield 16 servings

Number Of Ingredients 13

1 jar (12 ounces) roasted sweet red peppers
1 jar (6-1/2 ounces) marinated quartered artichoke hearts
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces fresh mozzarella cheese, cubed
1-1/2 cups shredded Asiago cheese
6 ounces cream cheese, softened and cubed
1 cup crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 tablespoons mayonnaise
2 garlic cloves, minced
Assorted crackers

Steps:

  • Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. , In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours., Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.,

Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

ASIAGO ARTICHOKE DIP



Asiago Artichoke Dip image

My husband and I were buying this expensive little treat at our grocery store for a while until I looked and saw that it only had a handful of ingredients. After a few tests, voila! Homemade dip!

Provided by Julie_Rushton

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups grated asiago cheese
1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup plain yogurt
1/2 teaspoon salt
2 garlic cloves
6 -8 ounces marinated artichoke hearts
1/2 teaspoon lemon juice

Steps:

  • Mash up the artichoke hearts in a bowl along with the minced garlic.
  • Add the other ingredients.
  • Mix it all together and refrigerate until using.
  • All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

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Tips for Making the Best Spinach and Artichoke Dip:

- **Fresh ingredients:** Use fresh spinach, artichoke hearts, and herbs for the best flavor. - **Quality cheese:** Choose a good quality Parmesan cheese and cream cheese for a rich and creamy dip. - **Don't overcook the spinach:** Wilt the spinach just until it is softened, but not mushy. - **Use a variety of spices:** Add a blend of spices, such as garlic powder, onion powder, and paprika, for a flavorful dip. - **Bake until golden brown:** Bake the dip until the top is golden brown and bubbly. - **Serve with your favorite dippers:** Serve the dip with tortilla chips, pita bread, or crackers. ###

Conclusion:

Asagio Spinach and Artichoke Dip is a delicious and easy-to-make appetizer or snack that is perfect for game day or any other occasion. With its creamy texture, cheesy flavor, and spinach and artichoke filling, this dip is sure to be a hit. Follow the recipe and tips above to make the best spinach and artichoke dip that your friends and family will love.

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