Can anyone send me a real good Spinach/Artichoke Cheese dip recipe?

Question

Also if you have another really good dip that goes with crackers but isn't the same old thing you see at parties.

Answer 1

Spinach and Artichoke Dip

3 oz.Onion, medium diced
2 tsp. Garlic, chopped
1 oz. Clarified butter
1-1/2 lbs. Frozen chopped spinach, thawed
1 lb. Artichoke hearts, canned, chopped, coarse
1 qt. Cream sauce
2 tsp. Worcestershire sauce
Salt and pepper, to taste
Tabasco sauce, to taste
6 oz. Parmesan cheese, grated

Sauté the onion and garlic in the butter until tender, without coloring.

Add the spinach and sauté until hot.

Add the artichoke hearts, cream sauce, Worcestershire and 4 oz. of the Parmesan cheese. Mix well.

Season with salt, pepper and Tabasco.

Transfer the dip to a half hotel pan. Top with remaining 2 oz. of Parmesan cheese and bake at 350 degrees until hot and browned on top, approx. 20 minutes.


Party Dip

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 jalapeños, veins and seeds removed, minced
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1/4 cup buttermilk

Preparation:

Combine the yogurt, mayonnaise, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service.



Reuben Dip

8 oz. cream cheese, softened
1 1/2 c. sour cream
12 oz. shredded Swiss cheese
15 oz. can sauerkraut, drained
8 oz. corned beef, chopped

Mix all ingredients, combining well. Warm on medium power in microwave until cheese melts (but is not too hot). Serve with rye crackers or pumpernickel or rye party bread.



Asiago Cheese and Kalamata Dip

Makes 4 cups

Ingredients:

1/3 cup crumbled feta cheese
1/4 cup finely chopped parsley
1/4 cup pitted and chopped kalamata olives
1/4 cup finely chopped pimentos
14 ounces sour cream
6 ounces Asiago cheese, grated
1 teaspoon granulated garlic
1/2 cup breadcrumbs
1/4 cup Parmesan cheese

Preparation:

Preheat oven to 350 degrees.

Mix first 7 ingredients in a bowl. Transfer to an oven-proof casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Bake until the mixture is golden brown on top and just beginning to bubble, about 30 minutes.

Answer 2

Artichoke and Spinach Dip Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Super Bowl/Gumbo





1/4 cup plus 2 tablespoons vegetable oil
1/4 cup flour
2 cups milk
1/2 cup grated Parmesan cheese (about 2 ounces)
1/2 cup grated Monterey Jack cheese (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 cans of artichoke hearts, julienned
Salt and cayenne
10-15 small corn tortillas, cut into fourths
Vegetable oil for frying

Preheat the oven to 400 degrees F. Preheat the fryer. Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a saute pan, heat the remaining vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10-15 minutes, or until the top is golden brown. Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip

Answer 3

Hot Artichoke Dip


2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1/2 cup sour cream

1/2 cup mayonnaise

1 garlic clove, pressed

3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375°F. Drain and coarsely chop artichoke hearts with Food Chopper. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese in Classic Batter Bowl. Spoon dip into Deep Dish Pie Plate. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices or fresh vegetables using All-Purpose Spreader. Yield: 10-15 appetizer servings


I would add some italian seasoning, lemon juice and some red pepper flakes for some extra zip.

Answer 4

One of the easiest, but still delicious recipes I've seen is Knorr's Spinach dip recipe which is on Knorr's Vegetable Soup mix box.

Knorr's Recipe Spinach Dip

1 10 oz. pkg frozen chopped spinach, thawed & squeeze dried
1 cup (10 oz.) mayonnaise
2 cups (16 oz.) sour cream or plain yogurt
1 10 oz. can water chestnuts, chopped
3 green onions, chopped
1 pkg. Knorr's vegetable soup mix

Combine mayo, sour cream, & veg. soup mix in medium bowl.
Add spinach, water chestnuts, & green onions.
Mix well & chill for 3 hours.
Serve with crackers or (my favorite) inside a bread bowl w/ bread pieces.

Answer 5

Here's a link to Emeril's recipe. It sounds close to how I make it, except I add jalapenos to mine:) Serve it with tortilla chips or pita bread instead of crackers.

Answer 6

There is a great website you can go too...kraftfoods.com! I use it all the time. The recipes are great...meals, snacks, and dips!!