SPINACH ARTICHOKE DIP WITH FETA 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.

BEST SPINACH ARTICHOKE DIP RECIPE - HOW TO MAKE ARTICHOK…



Best Spinach Artichoke Dip Recipe - How to Make Artichok… 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

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!

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