SPINACH AND ARTICHOKE CASSEROLE RECIPES

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SPINACH AND ARTICHOKE CASSEROLE RECIPE - FOOD.COM



Spinach and Artichoke Casserole Recipe - Food.com image

From Good Housekeeping magazine. Really creamy and good. Everyone raves about this one. Make sure you top with freshly grated parmesan cheese, not the stuff in the can!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 8

20 ounces frozen chopped spinach, thawed and squeezed dry
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
1 cup heavy cream
1/8 teaspoon salt (I like it with more)
1/8 teaspoon ground pepper (I use more)
2/3 cup grated parmesan cheese (I use more)
1 (8 ounce) package cream cheese, softened
1 cup whole milk

Steps:

  • Preheat oven to 350°F In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
  • In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!) until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low, gradually add milk, mixing just until well blended.
  • Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!). Put spinach/artichoke mixture in bottom of dish. Pour cream-cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25 to 30 minutes or until edges bubble and top is golden.

Nutrition Facts : Calories 302.3, FatContent 24.9, SaturatedFatContent 15.3, CholesterolContent 82.3, SodiumContent 485.1, CarbohydrateContent 11.8, FiberContent 4.8, SugarContent 2.9, ProteinContent 11.4

SPINACH ARTICHOKE DIP RECIPE - NYT COOKING



Spinach Artichoke Dip Recipe - NYT Cooking image

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.

Provided by Alison Roman

Total Time 25 minutes

Yield 2 to 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

Steps:

  • Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
  • Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 396, UnsaturatedFatContent 13 grams, CarbohydrateContent 15 grams, FatContent 33 grams, FiberContent 6 grams, ProteinContent 15 grams, SaturatedFatContent 16 grams, SodiumContent 586 milligrams, SugarContent 3 grams

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BEST SPINACH ARTICHOKE DIP RECIPE - HOW TO MAKE ARTICHOKE DIP
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SPINACH AND ARTICHOKE CASSEROLE RECIPE - FOOD.COM
From Good Housekeeping magazine. Really creamy and good. Everyone raves about this one. Make sure you top with freshly grated parmesan cheese, not the stuff in the can!
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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.
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