Best 2 Party Spinach And Artichoke Dip Recipes

Indulge in the ultimate party-pleaser – the delectable Spinach and Artichoke Dip! This classic dip, elevated to perfection, boasts a velvety smooth texture and a symphony of flavors that will tantalize your taste buds. Prepared with fresh spinach, tender artichoke hearts, a trio of melty cheeses, and a hint of zesty spices, this dip is a guaranteed crowd-favorite. Served warm and bubbly, it pairs perfectly with crispy tortilla chips, crostini, or vegetable crudités. Elevate your next gathering with this irresistible dip that promises to leave your guests craving more. This carefully curated collection of recipes offers a variety of options to suit every preference, from the classic version to tantalizing variations like the Bacon and Jalapeno Spinach Dip, the Creamy Sun-Dried Tomato Spinach Dip, and the indulgent Crab and Artichoke Dip. Each recipe is meticulously crafted to ensure an exceptional culinary experience, guaranteed to delight your palate and make your party an unforgettable event.

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

PARTY SPINACH AND ARTICHOKE DIP

Party Spinach and Artichoke Dip image

The recipe used what I had on hand in my kitchen after buying the spinach, marinated artichoke quarters, and cream cheese blindly without checking recipe for guidance first.

Provided by babyfacenc

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 1h

Yield 10

Number Of Ingredients 14

Ingredients

4 thin slices soppressata ham
2 cloves garlic, minced
¾ cup dry white wine, such as Chardonnay
2 tablespoons butter
1 (8 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) jar marinated artichoke hearts, drained and chopped
1 ½ cups grated Parmesan cheese
¼ cup light olive oil
1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh basil
½ teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon ground black pepper
1 ½ cups milk, at room temperature

Steps:

Cook and stir soppressata and garlic in a saucepan over medium heat until soppressata is crisp, about 5 minutes. Transfer soppressata to a plate, leaving garlic in the saucepan. Chop soppressata into small pieces.
Pour white wine into the saucepan and bring to a simmer, stirring to scrape up the browned bits from the bottom, about 5 minutes. Add butter; stir until melted, about 1 minute. Stir in spinach, artichoke hearts, and Parmesan cheese. Reduce heat to medium-low and cook, stirring occasionally, until mixture is heated through, 4 to 5 minutes. Stir in olive oil.
Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
Stir cream cheese mixture into the saucepan. Stir in milk until evenly blended and simmering, about 5 minutes. Remove from heat and let cool, stirring a few times to ensure bottom doesn't scorch, about 20 minutes. Transfer to a bowl and chill until serving.

Nutrition Facts : Calories 270 calories, Carbohydrate 7 g, Cholesterol 46.5 mg, Fat 21.8 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 9.9 g, Sodium 435.6 mg, Sugar 2.2 g

LUXURIOUS SPINACH AND ARTICHOKE DIP (PARTY SIZE)

Luxurious Spinach and Artichoke Dip (Party Size) image

This is our go-to item at any family gathering, and there's never any left! Rich because of the cheese choices.

Provided by Nell Waldrop

Categories Cheese Appetizers

Time 1h30m

Number Of Ingredients 9

Ingredients

1 lb bag frozen, chopped spinach
1 lb each of the following cheeses, shredded: mozzarella, Swiss, Gruyere
1 medium onion, chopped finely
2 Tbsp tsp. butter or margarine
2 pkg 8 ounce bricks of Philadelphia cream cheese, cut into one-inch cubes
1 pt container of sour cream
3 can(s) each (14 ounce cans) good quality artichoke hearts, drained & chopped; reserve artichoke liquid! (while chopping, if any artichoke hearts are tough, discard these)
1 tsp Tony Chachere's creole seasoning to taste
2 pkg Tostitos scoops or other tortilla chip

Steps:

1. Preheat oven to 350 degrees.
2. Shred cheeses. Heat spinach in microwave and drain thoroughly. Chop artichoke hearts, reserving liquid.
3. Sauté onion in butter in large non-stick skillet until softened and translucent. Add drained spinach, sour cream, chopped artichoke hearts, and cubed Philadelphia cream cheese. Cook over low heat, stirring well, until cheese and sour cream are thoroughly blended.
4. Add most (about ¾) of shredded cheeses and stir until blended. Add Tony Chachere's Creole Seasoning to taste. Add enough reserved artichoke liquid so that dip is just slightly soupy. Pour into large oven-safe dish.
5. Bake about 30 minutes until dip is heated through. Remove from oven and sprinkle remaining cheese on top. Return to oven until cheese is golden brown, about 5-10 mnutes. Serve with Tostitos scoops.

Tips:

Use fresh ingredients: Fresh spinach and artichokes will give your dip the best flavor. If you can't find fresh spinach, frozen spinach is a good substitute.
Don't overcook the spinach: Overcooked spinach will be mushy and lose its flavor. Cook it just until it is wilted.
Use a good quality cheese: The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese that melts well. A sharp cheddar cheese is a good choice.
Don't be afraid to experiment with different flavors: You can add other ingredients to this dip to change the flavor. Some popular additions include chopped bacon, diced tomatoes, or roasted red peppers.
Serve the dip warm: This dip is best served warm, so make it just before you plan to serve it. You can reheat it in the microwave or in a preheated oven.

Conclusion:

This spinach and artichoke dip is a delicious and easy-to-make appetizer that is perfect for any party or gathering. It's creamy, cheesy, and packed with flavor. Serve it with crackers, pita chips, or tortilla chips.