SPINACH ARTICHOKE DIP PIONEER WOMAN RECIPE

BEST SPINACH ARTICHOKE DIP RECIPE - THE PIONEER WOMAN

Best Spinach Artichoke Dip Recipe - The Pioneer Woman image

Ree Drummond's hot spinach artichoke dip recipe is one for the books! It's so creamy, delicious, and only takes 30 minutes to make.

Provided by Ree Drummond

Categories appetizers comfort food main dish snack

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 15

Ingredients

3 tbsp. butter
4 tbsp. garlic, minced
1 bag spinach
Salt and pepper, to taste
2 cans artichoke hearts, rinsed and drained
3 tbsp. butter (additional)
3 tbsp. flour
1 1/2 c. whole milk (more if needed)
1 package (8 ounce) softened cream cheese
1/2 c. crumbled feta
1/2 c. grated parmesan
3/4 c. grated Pepper Jack cheese
1/4 tsp. cayenne
Extra grated Pepper Jack
Pita wedges, tortilla chips, crackers

Steps:

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. Serve with pita wedges, chips, or crackers!

THE BEST SPINACH ARTICHOKE DIP EVER (THE PIONEER WOMAN ...

Make and share this The Best Spinach Artichoke Dip Ever (The Pioneer Woman) recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons butter
4 tablespoons garlic, minced
10 ounces spinach
salt, to taste
pepper, to taste
17 ounces artichoke hearts
3 tablespoons butter (additiona)
3 tablespoons flour
1 1/2 cups whole milk
8 ounces softened cream cheese
1/2 cup crumbled feta
1/2 cup grated parmesan cheese
3/4 cup grated monterey jack pepper cheese
1/4 teaspoon cayenne pepper
extra grated monterey jack pepper cheese
pita bread, wedges tortilla chips or cracker, for serving

Steps:

Melt 3 tablespoons butter in a skillet over medium heat.
Add the minced garlic and cook for a couple of minutes.
Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low for a minute or two, then pour in milk. Stir and cook until slightly thickened and splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese is melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes or until cheese is melted and bubbly.
Serve with pita wedges, chips, or crackers.

Nutrition Facts : Calories 174.9, FatContent 13.6, SaturatedFatContent 8.2, CholesterolContent 41, SodiumContent 254.4, CarbohydrateContent 8.1, FiberContent 3.1, SugarContent 2.3, ProteinContent 6.4

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