SPINACH AND ARTICHOKE DIP INGREDIENTS RECIPES

Name: Spinach Artichoke Dip
Total time: 25 min
Yield: 2 to 3 cups
Cuisine: american
Ingredients: 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

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

Ingredients

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

ARTICHOKE SPINACH DIP RECIPE | ALLRECIPES

Artichoke Spinach Dip Recipe | Allrecipes image

This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired.

Provided by CINDYJ60

Categories Spinach Dips

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 7 cups

Number Of Ingredients 7

Ingredients

¼ cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste

Steps:

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 79.8 calories, CarbohydrateContent 1.6 g, CholesterolContent 19.4 mg, FatContent 7.5 g, FiberContent 0.3 g, ProteinContent 2 g, SaturatedFatContent 4.6 g, SodiumContent 89.7 mg, SugarContent 0.1 g

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