SKILLET SPINACH ARTICHOKE DIP — LET'S DISH RECIPES
This creamy, cheesy spinach artichoke dip is so rich and decadent. It's always the first thing to disappear, no matter the occasion.
Provided by Danelle
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the garlic and onions and saute until soft, 3-5 minutes.Stir in the flour and cook for a few minutes more.
- Slowly whisk in the cream until smooth, then stir in the chicken broth. Add the chopped spinach. Cook and stir until the spinach is wilted.
- Bring to a simmer and add the Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until cheese is melted.
- Stir in sour cream, artichoke hearts and Monterrey Jack cheese. Cook for a few more minutes, until hot and bubbly.
- Serve immediately with bread, crackers, chips and veggies for dipping or refrigerate and reheat in the microwave at 50% power before serving.
Nutrition Facts : Calories 446 calories, CarbohydrateContent 17 grams carbohydrates, CholesterolContent 109 milligrams cholesterol, FatContent 38 grams fat, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SaturatedFatContent 23 grams saturated fat, ServingSize 1, SodiumContent 621 grams sodium, SugarContent 4 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat
BEST SKILLET SPINACH-ARTICHOKE DIP WITH FIRE-ROASTED BREAD ...
This decadent Skillet Spinach-Artichoke Dip is the ultimate crowd-pleasing appetizer. Serve this easy dip recipe with a side of Fire-Roasted Bread to make it even tastier.
Provided by Kate Merker
Categories vegetarian appetizers
Total Time 45 minutes
Prep Time 0S
Cook Time 0S
Yield 6 servings
Number Of Ingredients 11
Steps:
- Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. Whisk together cream cheese, sour cream, 1/4 cup Parmesan, lemon zest and juice, and garlic in a bowl. Season with salt and pepper. Fold in artichokes and spinach. Transfer to a 9-inch cast-iron skillet. Top with remaining 1/4 cup Parmesan. Cover with aluminum foil. Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet, keeping over indirect heat. Cook, uncovered, until bubbly and golden brown, 18 to 20 minutes. Remove from grill. Drizzle bread with olive oil. Grill over direct heat, turning occasionally, until crisp, 20 to 30 seconds. Serve with dip alongside.
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