Best 2 Warm Spinach And Artichoke Dip Recipes

Indulge in the creamy delight of Warm Spinach and Artichoke Dip, an irresistible party appetizer or game-day snack. This classic dip combines the richness of artichokes, the vibrant flavor of spinach, and the tangy zest of Parmesan cheese, all enveloped in a luscious, velvety sauce. Served warm and bubbly, this dip is guaranteed to tantalize your taste buds and leave you craving more.

In this culinary journey, you'll discover two delectable variations of this beloved dip: the Traditional Warm Spinach and Artichoke Dip and a tantalizing Slow Cooker Spinach and Artichoke Dip. Both recipes offer distinct experiences, capturing the essence of this timeless dish while adding unique twists. The traditional method delivers a quick and flavorful dip, perfect for last-minute gatherings, while the slow cooker version allows for a hands-off approach, resulting in an incredibly creamy and flavorful dip that's perfect for busy weeknights or potlucks.

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

EARL'S WARM SPINACH AND ARTICHOKE DIP

Earl's Warm Spinach and Artichoke Dip image

So addictive we've nick-named it green crack. I reverse-engineered from the one served at earl's, I think it tastes the same, what do you think?

Provided by spiritussancto

Categories Spinach

Time 25m

Yield 3 cups dip, 8 serving(s)

Number Of Ingredients 13

Ingredients

500 g frozen spinach, thawed (one package or box, about 1 1/4 cups once drained)
1/2 cup light cream cheese
170 ml marinated artichoke hearts, one small jar (about 2/3 cup once drained)
1 cup feta cheese, crumbled
1 cup pre-shredded mozzarella cheese
2 -3 tablespoons milk, if needed to help blend
1 teaspoon salt
1 teaspoon fresh black pepper
1/2 teaspoon garlic powder
1 teaspoon basil
6 pita breads (the pocket kind, not the soft pizza-shell kind)
olive oil, preferably in a spray bottle
salt and pepper

Steps:

Purée spinach and artichokes (drained) in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage.
Remove from blender and stir in feta, mozzarella, and herbs to taste.
Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way.
To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.

WARM SPINACH AND ARTICHOKE DIP

Warm Spinach and Artichoke Dip image

Provided by Ellie Krieger

Categories appetizer

Time 50m

Yield 12 servings (1 serving is 1/4 cup)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons mayonnaise
1/2 cup (about 4 ounces) Neufchatel cheese (reduced-fat cream cheese)
2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Pita wedges or crudites, for serving

Steps:

Preheat oven to 350 degrees F.
Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.

Tips:

Use fresh ingredients: Fresh spinach and artichokes will give your dip the best flavor. If you can't find fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will be mushy and lose its flavor.
Use a good quality cheese: The cheese is one of the main ingredients in spinach artichoke dip, so it's important to use a good quality cheese. A sharp cheddar cheese or a creamy Parmesan cheese will both work well.
Don't be afraid to experiment: There are many different ways to make spinach artichoke dip. You can add other vegetables, such as mushrooms or bell peppers, or you can change the type of cheese that you use. Experiment until you find a recipe that you love.
Serve immediately: Spinach artichoke dip is best served immediately after it is made. The longer it sits, the less flavorful it will become.

Conclusion:

Spinach artichoke dip is a delicious and versatile appetizer that can be enjoyed by people of all ages. It's perfect for parties, potlucks, or game day gatherings. With a few simple ingredients and a little bit of time, you can make a spinach artichoke dip that will impress your guests.