Does anyone have a good recipe for...?

Question

Spinach Artichoke Dip

Answer 1

Hot Spinach and Artichoke Dip
Start to Finish: 45 minutes
Ingredients
1 cup sliced fresh mushrooms
1 small onion, chopped (1/3 cup)
1/4 cup chopped red and/or yellow sweet peppers
2 tablespoons butter or margarine
4 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 cup milk
1 14-ounce can artichoke hearts, well drained and chopped
1/3 cup grated Parmesan or Romano cheese
1 tablespoon dry white wine or dry sherry
1 teaspoon white wine Worcestershire sauce or Worcestershire sauce
Several dashes bottled hot pepper sauce
1 tablespoon grated Parmesan or Romano cheese
1 recipe Toasted Cheese Pita Chips (see below)
1-1/2 cups chopped fresh spinach

Directions
1. In a large saucepan cook mushrooms, onion, and sweet pepper in hot margarine or butter until vegetables are tender. Stir in flour and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

2. Stir in spinach, artichoke hearts, the 1/3 cup Parmesan or Romano cheese, wine or dry sherry, Worcestershire sauce, and hot pepper sauce. Cook and stir until heated through. Transfer mixture to heatproof serving container. Sprinkle with the 1 tablespoon Parmesan or Romano cheese. Serve with Toasted Cheese Pita Chips. Makes 3 cups (48, 1-tablespoon servings).

Toasted Cheese Pita Chips: Split 3 pita bread rounds in half horizontally. Melt 3 tablespoons margarine or butter; lightly brush the cut side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Spread in a single layer on a baking sheet. Sprinkle with 3 tablespoons grated Parmesan or Romano cheese. Bake in a 350 degree F. oven about 10 minutes or until crisp. Cool. Transfer to an airtight container; store at room temperature up to 1 week. Makes 36.

Make-Ahead Tip: Up to 1 week ahead, prepare Toasted Cheese Pita Chips. Store in an airtight container. Up to 2 days ahead, prepare dip as directed. To serve, uncover and sprinkle with the 1 tablespoon Parmesan or Romano cheese. Bake, uncovered, in a 400 degree F. oven about 20 minutes or until bubbly and hot.

Answer 2

YES I DO!!

Spinach and Artichoke Dip
Serves 6

1 (10 oz box) Frozen Chopped Spinach, thawed
1 CupSour Cream
1/2 CupParmesan Cheese, grated
1 Cup Mozzarella Cheese, part-skim, shredded
1 (8 oz pkg.) Cream Cheese, softened
4 Garlic Cloves, minced
1/2 TspFreshly Ground Black Pepper
1 Tsp Chili Pepper Sauce
1 (14 oz jar) Artichoke Hearts, drained

Instructions:
Preheat the oven to 350ºF

Squeeze the excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper, and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place mixture in a 1-quart baking dish. Top with remaining mozzarella.

Bake until bubbly, about 30 minutes. Serve with assorted vegetable dippers.

Answer 3

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste

Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.

Serve hot with chips or bread.

Answer 4

i actually like it hot, so i do it this way (sorry not really a recipe): on low heat wilt the spinach, drain the liquid, season with salt and pepper and cayenne. Remove spinach and reserve, add cream to pan and artichokes, reduce cream, add parmesan cheese, boursin and blue cheese, stir in spinach ...mmmm good. and for a kick crabmeat... oh yeah :)

Answer 5

my fashionable is Honey Mustard Mozzarella chicken factors 4 skinless, boneless chicken breast halves 3/4 cup honey a million/2 cup arranged mustard lemon pepper to flavor 4 slices 1st Baron Verulam, cut back in 0.5 a million cup shredded mozzarella cheese guidelines Preheat oven to 375 ranges F (one hundred ninety ranges C). place the chicken breast halves in a baking dish, and drizzle calmly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes interior the preheated oven. suited each and each breast 0.5 with 2 1st Baron Verulam slice halves, and sprinkle calmly with cheese. proceed baking 10 minutes, or till chicken juices run sparkling, 1st Baron Verulam is crisp, and cheese is bubbly.