Best 4 Spinach Artichoke Spread Recipes

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**Spinach Artichoke Spread: A Delightful Dip for Any Occasion**

Indulge in the delightful flavors of spinach artichoke spread, a classic appetizer that combines the goodness of fresh spinach, creamy artichoke hearts, and a blend of savory seasonings. This versatile dish can be enjoyed as a dip with crackers or vegetables, as a filling for sandwiches or wraps, or as a topping for baked dishes. Our collection of recipes offers a variety of options to suit your taste and dietary preferences, from classic spinach artichoke dip to vegan and gluten-free alternatives. Whether you're hosting a party or simply looking for a quick and easy snack, these recipes will guide you through the process of creating a delicious and memorable spinach artichoke spread.

Here are our top 4 tried and tested recipes!

SPINACH ARTICHOKE SPREAD



Spinach Artichoke Spread image

"This baked spinach and artichoke blend makes a great appetizer for any occasion," remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 cups.

Number Of Ingredients 8

1 package (8 ounces) reduced-fat cream cheese, softened
1 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) frozen artichoke hearts, thawed, drained and chopped
2 teaspoons lemon juice
1/2 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
Reduced-fat crackers

Steps:

  • In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD



Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 33

4 boneless skinless chicken breasts
1/2 cup Balsamic Base, recipe follows (or balsamic vinegar)
5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1 clove garlic, grated
1 lemon, zested and juiced
1 lemon, zested and juiced
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained
Fresh Focaccia, recipe follows
1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
1 pound ball fresh mozzarella, sliced into 1/4-inch slices
2 cups arugula
4 cups balsamic vinegar
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
8 fresh basil leaves
5 sprigs fresh thyme
4 cloves garlic, crushed
1 large shallot, roughly chopped
2 cups warm water (105 to 110 degrees F)
1 tablespoon sugar
2 packages active dry yeast
4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/2 tablespoons kosher salt
1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
1 cup olive oil, plus more for brushing
8 thinly sliced rounds beefsteak tomato
2 tablespoons grated Parmesan

Steps:

  • For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
  • Preheat a grill pan or grill over medium-high heat.
  • Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
  • For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
  • For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
  • Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
  • Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
  • In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
  • Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
  • Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
  • Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
  • Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
  • Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
  • Preheat the oven to 425 degree F and set a rack in the middle of the oven.
  • Bake the dough until golden brown, 35 to 40 minutes.

HOT ARTICHOKE & SPINACH SPREAD



Hot Artichoke & Spinach Spread image

Make and share this Hot Artichoke & Spinach Spread recipe from Food.com.

Provided by ThatJodiGirl

Categories     Spreads

Time 40m

Yield 6 cups

Number Of Ingredients 7

1 (8 ounce) package cream cheese (softened)
1 cup mayonnaise
1 (4 ounce) package Mrs. Grass homestyle vegetable recipe, soup & dip mix
1 (10 ounce) package frozen spinach (chopped)
1 (14 ounce) can artichoke hearts (drained & chopped)
3 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese

Steps:

  • In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
  • Stir in spinach, artichoke hearts, and Mozzarella cheese.
  • Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
  • Bake at 350°F oven for 30 minutes or until lightly browned at edges.
  • Serve warm with toasted bread rounds or crackers.

MAKEOVER SPINACH ARTICHOKE SPREAD



Makeover Spinach Artichoke Spread image

Makeover Spinach Artichoke Spread was a bubbling-hot success for our recipe revamp team. It boasts 60% less fat than the original recipe that Susanne Nonekowski sent from Oak Harbor, Ohio. It even has nearly half of the calories.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 6

1 package (16 ounces) soft tofu, drained
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced

Steps:

  • In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Use fresh ingredients: Fresh spinach and artichoke hearts will give your spread the best flavor.
  • Don't overcook the spinach: Wilted spinach is best for this spread. Overcooked spinach will be mushy and watery.
  • Use a good quality cheese: The cheese is one of the main ingredients in this spread, so it's important to use a good one. A sharp cheddar or Parmesan cheese will give your spread a lot of flavor.
  • Don't be afraid to experiment: There are many ways to make this spread. You can add different herbs, spices, or even other vegetables. Get creative and make it your own!

Conclusion:

Spinach artichoke spread is a delicious and versatile appetizer that can be enjoyed in many different ways. Whether you're serving it with crackers, bread, or vegetables, this spread is sure to be a hit. So next time you're looking for an easy and delicious appetizer, give spinach artichoke spread a try!

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