Best 2 Secret Ingredient Spinach Artichoke Dip Recipes
Indulge in the ultimate party pleaser - spinach artichoke dip! This creamy, cheesy, and flavorful dip is a guaranteed hit at any gathering. Made with fresh spinach, tender artichoke hearts, a blend of cheeses, and a secret ingredient that takes it to the next level, this dip is sure to be a crowd-pleaser.
This recipe also includes three additional variations to cater to different tastes and preferences:
1. **Spinach Artichoke Dip with Bacon**: Add smoky, crispy bacon bits for an extra layer of flavor and texture.
2. **Spinach Artichoke Dip with Sun-Dried Tomatoes**: Incorporate tangy, sun-dried tomatoes for a Mediterranean twist.
3. **Spinach Artichoke Dip with Roasted Red Peppers**: Roast red peppers and add them to the dip for a vibrant color and a slightly sweet flavor.
Each variation offers a unique taste experience, ensuring that there's something for everyone to enjoy. Whether you're hosting a party, having a movie night, or simply craving a delicious appetizer, this spinach artichoke dip will surely satisfy your taste buds.
SECRET INGREDIENT SPINACH ARTICHOKE DIP
This dip is always a big hit at parties!! I've been told by many that it's the best spinach artichoke dip that they have tasted. Like many dishes it should be seasoned to your taste. Towards the end of cook time I add some seasonings, taste the dip on bread, and then add more seasonings as needed. The "secret ingredient" is really what makes this dip so creamy and delicious.
Provided by KeLynn
Categories < 60 Mins
Time 35m
Yield 2 small crockpots, 20 serving(s)
Number Of Ingredients 10
Steps:
- Cook spinach in microwave by following instructions on box.
- While spinach is cooking begin chopping artichoke hearts.
- Add cream cheese and artichoke hearts to medium saucepan over med-low heat.
- When spinach is finished cooking remove from microwave and blot with paper towels to absorb excess moisture. (I usually go through about 10-15 paper towels before all the water is out).
- Add the spinach to the saucepan and stir occasionally until cream cheese is melted and all ingredients are combined.
- Pour in 4 cheese alfredo sauce and heat throughly over LOW heat, stirring frequently.
- Add parmesan cheese and seasonings to taste, stirring well after each addition. This is the step that I start taste testing :).
- Let simmer for 15 minutes, stirring frequently.
- Serve warm in crockpot stirring once in a while.
SPINACH ARTICHOKE DIP
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
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
Tips:
- Use fresh spinach for the best flavor and texture. If you can't find fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out all the excess water before using it.
- Use a variety of cheeses for a more complex flavor. A combination of cream cheese, Parmesan cheese, and mozzarella cheese works well.
- Don't overcook the artichokes. They should be tender but still have a little bit of a bite to them.
- Serve the dip warm with pita chips, crackers, or vegetables.
- If you want to make the dip ahead of time, you can store it in the refrigerator for up to 3 days. When you're ready to serve it, reheat it in the oven or microwave until it's warmed through.
Conclusion:
Spinach artichoke dip is a delicious and easy-to-make appetizer that's perfect for any occasion. It's creamy, cheesy, and packed with flavor. With just a few simple ingredients, you can make a dip that will impress your guests. So next time you're looking for a crowd-pleasing appetizer, give spinach artichoke dip a try.
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