PIONEER WOMAN SPINACH ARTICHOKE DIP RECIPES
BEST SPINACH ARTICHOKE DIP RECIPE - THE PIONEER WOMAN
Ree Drummond's hot spinach artichoke dip recipe is one for the books! It's so creamy, delicious, and only takes 30 minutes to make.
Provided by Ree Drummond
Categories appetizers comfort food main dish snack
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 16 servings
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. Serve with pita wedges, chips, or crackers!
THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN ...
Make and share this The Best Spinach Artichoke Dip Ever (The Pioneer Woman) recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 tablespoons butter in a skillet over medium heat.
- Add the minced garlic and cook for a couple of minutes.
- Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
- Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
- Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
- In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low for a minute or two, then pour in milk. Stir and cook until slightly thickened and splash in more milk if needed.
- Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese is melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
- Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes or until cheese is melted and bubbly.
- Serve with pita wedges, chips, or crackers.
Nutrition Facts : Calories 174.9, FatContent 13.6, SaturatedFatContent 8.2, CholesterolContent 41, SodiumContent 254.4, CarbohydrateContent 8.1, FiberContent 3.1, SugarContent 2.3, ProteinContent 6.4
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Total Time 1 hours 10 minutes
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- Preheat the oven to 400 °. Butter a 9-by-13-inch or other 3-quart baking dish. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions for al dente. Drain and set aside. Melt 2 tablespoons butter in the same pot over medium heat. Add the garlic and cook until starting to turn golden, about 1 minute. Crank up the heat to medium high, add half of the spinach and cook until just starting to wilt, about 30 seconds. Add the remaining spinach and continue cooking until wilted, 1 to 2 minutes. Remove the spinach from the pot with tongs and put it in a strainer over a bowl. Use the tongs to squeeze the excess liquid into the bowl. Return the liquid to the pot. Add the artichokes and cook, stirring occasionally, until the liquid evaporates and the artichokes start to turn golden, 3 to 4 minutes. Add the artichokes to the strainer with the spinach and set aside. Melt 4 tablespoons butter in the same pot over medium heat. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually add the milk and sherry, whisking until smooth before adding more. Cook, stirring occasionally, until the sauce is slightly thickened, 3 to 4 minutes. Sprinkle in the 1/2 teaspoon each salt and pepper and stir. Taste and adjust the seasoning, if necessary. Remove the pot from the heat and add the cream cheese, whisking to melt. Stir in the tuna, then stir in the spinach and artichokes and half of the parsley. Add the noodles and stir until coated. Transfer the mixture to the baking dish. Melt the remaining 2 tablespoons butter in the microwave. Toss with the panko and remaining parsley. Top the casserole with the panko mixture. Place on a rimmed baking sheet and bake until golden, 25 to 30 minutes.
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