Best 8 Hot Artichoke Spinach Dip Pampered Chef Recipes

PAMPERED CHEF SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Coarsly chop artichokes and place in a small batter bowl.
• Add spinach, mayonnaise, sour cream, garlic and cheese.
• Mix well.
• Spoon into baking dish.
• Bake 20-25 minutes or until heated throughout.
• Garnish with bell pepper if desired.
• Serve with Tosidos or pita chips.

HOT ARTICHOKE AND SPINACH DIP II

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.

HOT ARTICHOKE-SPINACH DIP

Steps:

• In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.

HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF

Steps:

• Preheat oven to 375°F.
• Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
• Spoon mixture into the small oval baker.
• Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

HOT ARTICHOKE-SPINACH DIP

Steps:

• Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
• Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
• Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

CHEF JOHN'S HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
• Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
• Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
• Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

HOT ARTICHOKE SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
• In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.