RECIPE ARTICHOKE SPINACH DIP RECIPES
SPINACH ARTICHOKE DIP RECIPE - FOOD.COM
Make and share this Spinach Artichoke Dip recipe from Food.com.
Total Time 30 minutes
Prep Time 30 minutes
Yield 4 1/2 cups, 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Mix together Parmesan cheese, spinach, and artichoke hearts.
- Combine remaining ingredients and mix with spinach mixture.
- Bake for 20-30 minutes.
- Serve with crackers or toasted bread.
Nutrition Facts : Calories 150.2, FatContent 11.3, SaturatedFatContent 6.5, CholesterolContent 34.1, SodiumContent 291.6, CarbohydrateContent 5.5, FiberContent 2.8, SugarContent 1.4, ProteinContent 7.7
SLOW-COOKER SPINACH AND ARTICHOKE DIP RECIPE: HOW TO …
This rich and creamy dip is perfect for special occasions. It tastes especially good when served warm with crackers. The red onion adds flavor and color. —Diane Morrison, Bradford, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Total Time 02 hours 10 minutes
Prep Time 10 minutes
Cook Time 02 hours 00 minutes
Yield 12 servings (1/4 cup each).
Number Of Ingredients 9
Steps:
- Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through., Stir to blend. Serve with whole wheat baguette slices and chunks of rainbow carrots and celery.
Nutrition Facts : Calories 123 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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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
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- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half the butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
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