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Baked spinach artichoke dip recipe

Baked spinach artichoke dip recipe


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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

An impressive party nibble. Serve with thin slices of toasted baguette.

205 people made this

IngredientsServes: 32

  • 300g frozen chopped spinach, thawed
  • 1 (390g) tin artichoke hearts, drained and chopped
  • 75g (3 oz) Parmesan, grated
  • 110g (4 oz) mozzarella, grated
  • 1/4 teaspoon ground white pepper, such as Bart Spices
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons freshly grated Parmesan

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a medium bowl, combine spinach, artichoke hearts, Parmesan, mozzarella, white pepper and lemon juice. Mix well, and spoon mixture into a 1 litre baking dish. Top with remaining Parmesan.
  3. Bake for 15 to 20 minutes, or until hot and bubbly. Serve immediately.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(210)

Reviews in English (156)

by CookinGheri

I did this dip for Thanksgiving, and it was a hit! However, after reading the reviews, I went ahead and made some changes in order to make sure the dip came out perfect. I doubled all the ingredients, except for the Parm cheese topping. I added 1 C. Mayo, and 1 C. Sour Cream, blended them all well. Cover and bake 350F for 30 minutes. I removed the cover and let it bake an additional 15 minutes. I made up a bread bowl by using a pumpernickel bread, cut the top, hollow out the inside. Scoop the dip into the bowl, and I served with Crackers and nacho chips. The consistency was just right. It was a hit at the party, I'm asked to make it again for Christmas.-25 Nov 2005

by JMILAN73

I loved this recipe, though I took other's advice and added 3/4 block of fat free cream cheese, two cloves of garlic, and a bit of colby jack shredded cheese. All of that made it a little richer, creamier, not so dry, and more flavorful. It was an absolute hit, and great rewarmed the next day for dinner (what little was left). The only thing..it took nearly twice as long to bake as the original recipe states.-12 Nov 2001

by Margie

I make a variation of this recipe all the time and people love it. Try this - use 18oz of artichokes rather than 14, add 1c. mayo, and use 1 c. parm along with the other ingredients listed. Mix it all up and bake it covered at 325 for 30 minutes. Then uncover and bake until light brown. It will be creamy and delicious. Enjoy!-18 Nov 2005


Baked Artichoke and Spinach Dip

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Bacon, along with brie, Monterey Jack, and Parmesan cheeses flavor this delicious baked artichoke and spinach dip. Serve with plenty of chips—pita, tortilla, and/or bagel—for dipping.

Tips for Christmas

Instructions

  1. 1 Heat the oven to 350°F and arrange a rack in the middle. Lightly butter a 9-inch round, oven-safe serving dish and set aside.
  2. 2 Bring a medium pot of water to the boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
  3. 3 In a medium pan, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
  4. 4 Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
  5. 5 Add the cooked spinach and lemon juice and stir to incorporate. Add the brie and Jack cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Serve immediately.

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  • 4 (12-ounce 340g) potatoes, preferably russets
  • Canola, vegetable, or olive oil, for rubbing
  • 1/2 cup (115g) sour cream
  • 4 ounces (115g) cream cheese, softened at room temperature
  • 1/4 cup (25g) grated Parmigiano-Reggiano cheese
  • 1 small shallot, minced
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese
  • 2 cups (4 ounces) raw baby spinach, chopped
  • 8 ounces (225g) canned artichokes, drained and chopped

If Using Only the Oven: Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.

If Using the Microwave and Oven: Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.

Let potatoes rest 5 minutes. Meanwhile, in a large mixing bowl, stir together sour cream, cream cheese, parmesan cheese, shallot, and garlic. Season with salt and pepper. Slice each potato open lengthwise and carefully scoop flesh into the mixing bowl with the dip base. Mash the potatoes with a fork while mixing with the other ingredients, then fold in mozzarella cheese, artichokes, and spinach.

Scoop potato mixture back into the baked potato skins and shape back into the classic baked potato shape. Return to oven and cook until the cheese has melted and begun to brown in spots, about 5 minutes. Serve warm.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This warm artichoke and spinach dip bakes up creamy and wonderfully rich.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Salt
  • Pinch cayenne pepper
  • 1/2 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
  • 1/2 cup grated Monterey Jack
  • 1 medium yellow onion, chopped
  • 1 10-ounce box frozen spinach, thawed and squeezed very dry
  • 3 large garlic cloves, minced
  • 2 9-ounce boxes frozen artichoke hearts (not thawed), chopped coarse
  • 1 teaspoon dried thyme

Instructions

  1. Set an oven rack in middle position and preheat oven to 400°F .
  2. Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a golden sandy color. Whisk in the milk and bring the liquid to a boil. Simmer, stirring constantly, for a few minutes, or until the liquid is thick enough to coat the back of a spoon. Remove from the heat and stir in the cheeses, ½ teaspoon salt and cayenne pepper. It will be quite thick. Set aside.
  3. In a large sauté pan, heat the remaining 2 tablespoons of butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.
  4. Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. Serve with sliced baguette.

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 250
  • Fat: 16 g
  • Saturated fat: 10 g
  • Carbohydrates: 16 g
  • Sugar: 5 g
  • Fiber: 5 g
  • Protein: 12 g
  • Sodium: 488 mg
  • Cholesterol: 44 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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How long does it last in the fridge? &ndash Honestly? I have kept it in an airtight container for up to a week. Most recipes say 3-4 days.

Can the spinach dip be reheated? &ndash Yes! You can bake it again from cold for about 15 minutes- heat the oven to 350 degrees Fahrenheit, or you can microwave it on half power for about 3 1/2 minutes.

Can I make the dip ahead of time? &ndash Totally. Up to 3 days. You can even freeze it and just defrost before you bake.


Healthy & Delicious: Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip is one of Cooking Light's most popular recipes, and I've been meaning to try it for some time now. There was never an excuse until this week. So, thank you, impending Super Bowl. Thank you.

As it turns out, the hype is not unfounded. This recipe is aces. It puts non-light versions to shame. To shame.

Garlicky, cheesy, and creamy, you won't be able to tell it's a healthy substitute for an historically unhealthy dip neither will your picky Uncle Bobby. It pairs beautifully with baked chips or bread rounds, contains no mayonnaise, and best of all, includes a big ol' helping of vegetables. Each 1/2 cup comes out to only about 135 calories and 7 grams of fat, too. Compared to restaurant brands, that's fairly phenomenal.

I changed a few things from the original recipe, based on reviews and forgetting to buy enough mozzarella. First, I sautéed ten ounces of fresh spinach, instead of defrosting eight ounces of frozen. This seemed to give the dip more body and fresh flavor.

Second, I increased the parmesan and cut 25-percent of the cream cheeses and mozzarella. The reduced-fat version made everything a little creamier without affecting the flavor. Finally, for smoother texture, I creamed the cheeses together before adding anything else to the mixture. As always, all changes are reflected below.

In conclusions: go Saints, go Pete Townshend, and go forth and try this dip. It's a winner.


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Spinach Artichoke Dip

This baked spinach artichoke dip is a guaranteed party hit! It's deliciously creamy and cheesy, but shhh! A secret veggie ingredient is hiding inside it.

If you want to impress guests at your next holiday party, make this spinach artichoke dip! It’s creamy, cheesy, and rich with briny artichoke flavor. In fact, it’s so good that every time we make it, Jack and I devour it standing at the kitchen counter. We can’t get enough!

But I’ll let you in on a secret: this spinach artichoke dip is made of mostly veggies. Sure, it’s loaded with the essentials – spinach and artichokes – but it also contains a surprising veggie ingredient: cauliflower! Instead of using cream cheese, sour cream, or mayonnaise to make this dip’s creamy base, I blend boiled cauliflower with Greek yogurt and a little olive oil. The resulting puree is just as smooth and luscious as any conventional creamy dip, but it’s so much lighter!

From experience (see above), I can tell you that this spinach artichoke dip is completely addictive. Luckily, though, it’s filled with good-for-you ingredients, so make it for a gathering (or just for you), and dive in!

Spinach Artichoke Dip Recipe Ingredients

  • Artichoke hearts – You can’t make spinach artichoke dip without them! They give this dip its quintessential briny flavor.
  • Fresh spinach – Many spinach dip recipes call for frozen spinach, but I like to use fresh ingredients whenever I can. I blanch and roughly chop the fresh spinach before stirring it into the creamy dip.
  • Cauliflower and Greek yogurt – Together, boiled cauliflower and Greek yogurt create a smooth, nutritious puree that’s just as creamy as any combination of cream cheese, sour cream, or mayonnaise.
  • Garlic and scallions – Their oniony flavor is the perfect complement for the briny artichokes, and they make this dip totally irresistible.
  • Dijon mustard – It amps up the tangy taste of the yogurt and artichokes. Yum!
  • White cheddar cheese – I love the sharp, nutty flavor of the cheddar here, but you could use another good melting cheese too. Gruyere would be a great choice, as would a mix of grated Parmesan cheese and mozzarella cheese.

How to Make Spinach Artichoke Dip

First, boil the cauliflower and garlic. Bring a large pot of salted water to a boil, add the veggies, and cook until the cauliflower is tender, about 8 minutes.

Next, blanch the spinach. Add it to the pot of boiling water for just a few seconds (it wilts quickly!), and transfer it to a bowl of ice water to stop the cooking process. Then, scoop the spinach onto a kitchen towel and squeeze out any excess liquid. Don’t skip this step – no one likes watery spinach artichoke dip! Roughly chop the drained spinach, and set it aside.

Then, make the dip’s creamy base. Allow the cauliflower to cool almost to room temperature before blending it with the cooked garlic, Greek yogurt, mustard, olive oil, and salt.

After you’ve blended together the creamy puree, mix up the dip! Add the puree to a bowl with the scallions, chopped spinach, and artichokes, and stir everything together.

Finally, it’s time to bake! Spread the spinach and artichoke mixture in a lightly greased 8-inch cast iron skillet. Sprinkle it with grated cheese and chopped scallions, and bake until the cheese is golden brown, hot, and bubbly. Garnish it with chopped parsley, and serve with toasted baguette. Enjoy!

Spinach Artichoke Dip Recipe Tips

  • Squeeze as much water as you can out of the spinach, and then squeeze out some more. Great spinach artichoke dip is thick and creamy, not watery! Make sure to squeeze out as much water as you can from the spinach so that it doesn’t release moisture into the dip as it bakes.
  • Let the cauliflower cool before blending up the creamy sauce. Because the dip’s base contains yogurt, you don’t want to blend it together while the cauliflower is still hot. If you do, the yogurt will separate. Allow the cooked cauliflower to cool for at least 10 minutes before pureeing it with the olive oil, yogurt, mustard, and salt.
  • Serve it straight out of the oven. This dip’s cheesy topping will solidify as it cools, so make sure to serve it while it’s still warm. Hot from the oven, the cheese is melty, gooey, and delicious on top of the creamy dip.
  • Prep it ahead of time! This spinach artichoke dip is best served hot out of the oven, but you can still prep it ahead of time. Blend up the creamy base and mix it with the blanched spinach, chopped artichokes, and scallions up to a day in advance. Then, when you’re ready to serve, top it with the cheese, and bake!

More Favorite Appetizer Recipes

If you love this spinach artichoke dip, try one of these favorite appetizer recipes next:


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Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Spinach-Artichoke Dip

Every Southerner knows the power of a good dip. A really, really good dip? That&rsquos our one-way ticket to hostess heaven. To deserve the name, a dip typically needs to be creamy, cheesy, and&mdashfor extra points&mdashsuper melty. Listen up: This recipe is one of those really, really good dips. Spinach dip is a party classic, and Southerners can tell the best from the rest. In this Spinach-Artichoke Dip recipe, you&rsquoll find the perfect balance between artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, and panko. Using frozen artichokes instead of canned or jarred ones makes sure you&rsquore getting the best flavor, especially since this recipe is artichoke-heavy. (Too much of the canned stuff can end up tasting&hellipformaldehyde-like.) Test Kitchen Tip: Use a wooden spoon or your hands to mix together the ingredients in order to fully incorporate the cream cheese. After baking, serve with pita chips and vegetables for dipping. We recommend leftovers be spooned over a baked potato, stuffed inside of a chicken breast, or used as a pizza topping!



Comments:

  1. Selwine

    You know that every effect has its causes. Everything happens, everything that happens is all for the best. If it were not for this, it is not a fact that it would be better.

  2. Kimball

    This is a convention, no more, no less

  3. Grosar

    What suitable words ... the phrase phenomenal, excellent

  4. Voramar

    And who has a crack from all this happiness? Or have I not caught up with something at all?



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