HOT ARTICHOKE DIP WITH CREAM CHEESE RECIPES
HOT SPINACH ARTICHOKE DIP RECIPE: HOW TO MAKE IT
One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it's gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 139mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
HOT SPINACH AND ARTICHOKE DIP RECIPE | ALTON BROWN | FOOD ...
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
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HOT SPINACH ARTICHOKE DIP - SKINNYTASTE
This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will know it's light!
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Appetizer, Snack
Cuisine American
Calories 73 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Appetizer, Snack
Cuisine American
Calories 73 kcal per serving
- Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.
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SPINACH ARTICHOKE DIP RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 396 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 396 per serving
- 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.
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EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP
Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish
- Preheat the oven to 350 degrees. Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle. In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined. Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!
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SPINACH ARTICHOKE DIP RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 396 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 396 per serving
- 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.
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EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP
Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish
- Preheat the oven to 350 degrees. Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle. In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined. Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!
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3-INGREDIENT SAUSAGE CREAM CHEESE DIP - CRAYONS & CRAVIN…
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