Spinach and Artichoke dip

Anyone have a good recipe for me?

Thanks

Re: Spinach and Artichoke dip

There was a great one in the sunday coupons yesterday.

I'll type it up tonight.

Re: Spinach and Artichoke dip

Re: Spinach and Artichoke dip

so easy and quick...its a big hit at family parties

1 box frozen spinach thawed
1/2 small onion chopped
1 cup mayo
1 cup shredded Pecorino/Romano cheese
1 can un-marinated artichoke hearts chopped
salt pepper to taste

mix all ingredients in glassware. cook at 350 degrees until golden about 30-40 minutes.


Serve with crackers and/or veggies!!!!

Message edited 11/13/2007 2:42:54 PM.

Re: Spinach and Artichoke dip

Thank you for posting this, I was going crazy trying to find this receipe.

Re: Spinach and Artichoke dip

Re: Spinach and Artichoke dip

Here's one from Cooking Light magazine, I'm going to try it for Thanksgiving.

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)


Preparation
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Re: Spinach and Artichoke dip

Re: Spinach and Artichoke dip

Knorr soup mix has a good 1!

Re: Spinach and Artichoke dip

here are 2 I have

Hot Artichoke & Spinach Dip
Ingredients
½ cup pepper jack cheese, shredded
1 cup sour cream (can use reduced fat)
1 cup mayo (can use reduced fat)
½ cup parmesan cheese
2 tsp mustard
Dash of white pepper
1 can of artichokes, rinsed well and drained, chopped
1 frozen package chopped spinach, thawed & drained well
½ cup onion, finely chopped
Preparation
Combine pepper jack cheese, sour cream, mayo, ¼ cup parmesan cheese, mustard, white pepper, artichoke hearts, spinach, and onion. Pour into 9” pie plate. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 15 minutes, until hot. (25 minutes if make ahead of time.)
Serve in a bread bowl & removed bread pieces or with crackers.

Stovetop Spinach and Artichoke Dip
Ingredients
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
Preparation
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market
To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

Re: Spinach and Artichoke dip

I've always wanted to know how to make it Thanks for the post!!