Hot Spinach-Artichoke Dip

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

30 min

Level:

Easy

Serves:

about 4 cups

Ingredients

• 1 (10-ounce) package frozen chopped spinach
• 2 (13 3/4-ounce) cans artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Hot Spinach and Artichoke Dip

Recipe courtesy Alton Brown

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

5 min

Level:

Easy

Serves:

1 batch

Ingredients

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Artichoke and Spinach Dip

Recipe courtesy Emeril Lagasse, 2005

Prep Time:

20 min

Inactive Prep Time:

hr min

Cook Time:

25 min

Level:

Intermediate

Serves:

8 servings

Ingredients

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

Directions

Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.

Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 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 2 tablespoons 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 cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 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.

Spinach Artichoke Dip

Recipe courtesy Juan-Carlos Cruz

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

30 min

Level:

Easy

Serves:

6 servings

Ingredients

• 1 box frozen chopped spinach, thawed
• 1 cup light sour cream
• 1/2 cup grated Parmesan
• 1 cup shredded part-skim mozzarella
• 8 ounces reduced fat cream cheese, softened
• 4 cloves garlic, crushed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 teaspoon hot pepper sauce, plus more as needed
• 1 (14-ounce) can artichoke hearts, drained
• Carrot sticks, celery sticks or baked tortilla strips, for serving

Directions

Preheat oven to 350 degrees F.

Squeeze all 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 in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.