SLOW COOKER SPINACH ARTICHOKE DIP RECIPES

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HOT SPINACH ARTICHOKE DIP RECIPE: HOW TO MAKE IT



Hot Spinach Artichoke Dip Recipe: How to Make It image

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

1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
Assorted crackers

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.

APPLEBEE'S SPINACH ARTICHOKE DIP



Applebee's Spinach Artichoke Dip image

Applebee’s artichoke spinach dip can be recreated right at home in just 30 minutes! Combine simple, fresh ingredients for mouthwatering flavor.

Provided by Donna Elick

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 10

2 tablespoons salted butter
2 teaspoons finely minced garlic
1/4 cup finely chopped yellow onion
4 heaping cups fresh spinach
8 ounce package cream cheese, softened
1 cup mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
1/3 cup sour cream
14 ounce can quartered artichoke hearts, drained

Steps:

  • Preheat oven to 350°F.
  • In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize - about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
  • Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
  • In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
  • Stir the spinach mixture into the cream cheese mixture.
  • Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
  • Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
  • Serve hot with tortilla chips and a side of salsa.
  • Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.
  • You can use frozen chopped spinach instead of fresh. It’s really important to squeeze all of the liquid out of the thawed frozen spinach. Use cheesecloth or a flour sack towel to squeeze out all the liquid you can so it doesn’t make the dip watery. If using frozen spinach, simply mix it into the cream cheese mixture.
  • Chop the artichoke hearts into smaller pieces and/or chop the spinach into smaller pieces if you’d like.

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