Best 4 Maggianos Spinach Artichoke Dip Recipes

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Indulge in the delectable flavors of Maggiano's Spinach Artichoke Dip, a classic appetizer that combines the creamy richness of artichoke hearts with the earthy goodness of spinach, all enveloped in a luscious cheese sauce. Perfectly seasoned and brimming with flavor, this dip is sure to tantalize your taste buds and leave you craving more. Whether you're hosting a party, gathering with friends, or simply looking for a delightful snack, Maggiano's Spinach Artichoke Dip is the ultimate crowd-pleaser. With our easy-to-follow recipe, you can recreate this beloved restaurant-style dip in the comfort of your own kitchen.

This article features two delectable variations of Maggiano's Spinach Artichoke Dip: the classic recipe and a lightened-up version for those seeking a healthier alternative. Both recipes offer step-by-step instructions, ensuring a hassle-free cooking experience. The classic recipe embraces the indulgent flavors of full-fat ingredients, while the lightened-up version utilizes Greek yogurt and skim milk to create a guilt-free indulgence. Both variations deliver the same creamy, cheesy goodness, making them perfect for any occasion.

Let's cook with our recipes!

MAGGIANO'S LITTLE ITALY SPINACH & ARTICHOKE AL FORNO RECIPE



Maggiano's Little Italy Spinach & Artichoke al Forno Recipe image

Make this Straight-From-the-Restaurant Maggiano's Little Italy Spinach & Artichoke al Forno Recipe at home and your Spinach & Artichoke al Forno will taste just like Maggiano's Little Italy.

Provided by Mark

Categories     Appetizer     Dip     Party Recipe

Time 40m

Number Of Ingredients 9

2 cups canned Artichokes (drained and rinsed)
2 cups sautéed Spinach (drained and chopped fine)
3 tablespoons Olive Oil
1/4 cup Sun-Dried Tomatoes (roughly chopped)
2 cups shredded Asiago Cheese
1/2 cup sliced Scallions
1 cup Heavy Cream
1 tablespoon grated Parmesan Cheese
Salt and freshly ground Black Pepper (to taste)

Steps:

  • Preheat oven to 350°F.
  • Place artichokes, tomatoes, spinach and scallions in a large mixing bowl. Mix well.
  • Add Asiago cheese, cream and olive oil. Mix gently but well with a spatula or large spoon until well combined.
  • Taste. Add salt and pepper, to taste.
  • Spread mixture evenly into a lightly greased oven-proof dish.
  • Sprinkle with Parmesan cheese.
  • Place dish in the center of preheated oven. Bake 20 minutes or until center reaches 165°F.
  • Serve with your choice of fired appetizers, bread, crackers, vegetables and/or chips.

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.

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories     easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

Steps:

  • Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
  • Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
  • Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

HOT ARTICHOKE AND SPINACH DIP II



Hot Artichoke and Spinach Dip II image

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

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

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

Tips:

  • Use fresh spinach for the best flavor. If using frozen spinach, be sure to thaw and squeeze out all the excess water before using.
  • For a creamier dip, use a combination of cream cheese and sour cream. You can also use all cream cheese or all sour cream, but the dip will be thicker and less creamy.
  • Add a variety of cheeses to your dip for a more complex flavor. Some good options include Parmesan, mozzarella, cheddar, and fontina.
  • If you like a bit of spice, add a pinch of cayenne pepper or red pepper flakes to the dip.
  • Serve the dip with a variety of dippers, such as tortilla chips, pita bread, crackers, or vegetables.

Conclusion:

Maggiano's Spinach Artichoke Dip is a delicious and easy appetizer that is perfect for any occasion. It is creamy, cheesy, and packed with flavor. With just a few simple ingredients, you can make this dip at home in no time. So next time you are looking for a crowd-pleasing appetizer, give Maggiano's Spinach Artichoke Dip a try. You won't be disappointed!

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