Best 6 Awesome Spinach Artichoke Dip Recipes

AMAZING ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

AWESOME SPINACH ARTICHOKE DIP

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!

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:

• Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
• Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
• In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
• Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
• Preheat the oven to 375 degrees F.
• Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.

ABSOLUTELY AWESOME SPINACH ARTICHOKE DIP

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 SHRIMP, SPINACH AND ARTICHOKE DIP

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!