Spinach Recipes

  • 2 tablespoons olive oil
  • 1 large garlic clove, finely chopped
  • 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
  • Pinch of red-pepper flakes (optional)
  • Kosher salt and black pepper
  • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
  • 8 ounces cream cheese, cut into 1-inch pieces
  • 4 ounces fresh mozzarella, torn or shredded
  • 4 ounces sour cream or full-fat Greek yogurt
  • 1/4 cup Pecorino Romano or Parmesan, finely grated

Spinach Artichoke Dip

quick , appetizer , easy , dips and spreads

Author: Alison Roman

Spinach Artichoke Dip Has A Way Of Inciting Controversy. Should It Be Served Cold Or Hot? Is It Lowbrow Or Classic? Should It Be Served In A Bread Bowl Or With Tortilla Chips? Well, The Good News Is That There Are No Wrong Answers Here, Only Delicious, Creamy Dip. This Particular One Is Best Served Hot (or At Least Room Temperature), But It Is Also Acceptable To Spread It On Crackers After Being Chilled. And With The Inclusion Of Fresh Spinach, It Could Almost Be Described As Classy. Use Canned Artichoke Hearts; They've Got A Tangier Flavor And Better Texture Than The Frozen Ones. If You Want To Go A Step Further, Transfer It To A Skillet And Run It Under The Broiler After Cooking, Which Gives You Bubbling Dip With A Golden Top.

Time: 25m

Yield: 2 to 3 cups

Number Of Ingredients: 10

  • Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
  • Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
  • Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts:

@context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ½ cup frozen chopped spinach, thawed and drained
  • ¼ cup shredded mozzarella cheese

Hot Artichoke And Spinach Dip Ii

Appetizers and Snacks , Dips and Spreads Recipes , Spinach Dip Recipes

Author: Tiffany Brennan

This Dip Is Amazing -- So Cheesy And Fragrant. If You Don't Like Artichokes, Don't Worry -- You'll Never Know They're In There! My Only Question Is: Is It Okay To Just Eat It With A Spoon Right Out Of The Dish?

Time: 40m

Yield: 12

Number Of Ingredients: 11

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  • In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  • Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Nutrition Facts:

Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g

  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 packages (10 ounces each) frozen creamed spinach, thawed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Swiss cheese
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • Toasted baguette slices or pita chips

Cheesy Hot Artichoke Spinach Dip


Author: Taste Of Home

This Hot Dip Is Favored By Family And Friends So It Always Appears On My Party Menus. To Avoid Last-minute Fuss, I Assemble It The Night Before And Bake It When I Need It The Next Day.

Time: 50m

Yield: 5 cups.

Number Of Ingredients: 14

  • In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges. , Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers.
Nutrition Facts:

Calories 106 calories, Fat 7g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

  • Nonstick cooking spray
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, grated
  • One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
  • One 14-ounce can artichoke hearts, drained well and coarsely chopped
  • 1/2 cup shredded whole-milk mozzarella
  • 3/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper
  • Crackers, chips or toasted bread, for serving

The Best Spinach Artichoke Dip


Author: Food Network Kitchen

This Is Our Best Version Of The Classic Party Dip. It's Savory And Creamy With A Slight Tang From Sour Cream And Parmesan -- So Hard To Resist. We Like To Use Frozen Whole Leaf Spinach And Chop It Ourselves For More Control Over The Finished Texture Of The Dish.

Time: 40m

Yield: 6 to 10 servings

Number Of Ingredients: 11

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
Nutrition Facts:

  • 1 cup thawed, chopped frozen spinach
  • 1 1/2 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

Hot Spinach And Artichoke Dip


Author: Alton Brown

Entertain With Alton Brown's Hot Spinach And Artichoke Dip, A Classic Recipe With A Touch Of Heat, From Good Eats On Food Network.

Time: 15m

Yield: 1 batch

Number Of Ingredients: 9

  • 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.
Nutrition Facts:

  • 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

Hot Artichoke-spinach Dip


Author: Taste Of Home

"one Taste Of This Outrageously Delicious Dip And Your Guests Will Not Stop Eating It Until It's Gone," Promises Michelle Krzmarzick From Torrance, California. "the Savory Blend Of Artichokes, Spinach And Parmesan Cheese Is Positively Addictive! It Taste Even Better If You Make It The Night Before And Chill It In The Fridge Before Baking."

Time: 30m

Yield: 3 cups.

Number Of Ingredients: 11

  • 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, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

  • 1 (14 ounce) can artichoke hearts, drained
  • ⅓ cup grated Romano cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ⅓ cup heavy cream
  • ½ cup sour cream
  • 1 cup shredded mozzarella cheese

Hot Artichoke Spinach Dip

Appetizers and Snacks , Dips and Spreads Recipes , Spinach Dip Recipes

Author: Sherrie D.

This Is A Warm Delicious Dip...but It's Very Rich! Serve Warm With Tortilla Chips. Garnish With Extra Sour Cream And Salsa If You Like.

Time: 45m

Yield: 16

Number Of Ingredients: 8

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
  • In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
  • Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Nutrition Facts:

Calories 81.8 calories, Carbohydrate 3.1 g, Cholesterol 19.2 mg, Fat 6 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 202.7 mg, Sugar 0.2 g

  • 3 slices center-cut bacon
  • 1 1/2 lbs jumbo sea scallops (about 12)
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon fresh ground black pepper, divided
  • 1 pinch crushed red pepper flakes (perhaps more!)
  • 1 cup chopped onion
  • 6 garlic cloves, sliced
  • 12 ounces fresh Baby Spinach
  • 4 lemon wedges (optional)

Pan-seared Scallops With Bacon And Spinach


Author: Manami

Outstanding! Scallops Are Simple To Prepare, And With A Screaming Hot Skillet, You Get A Gorgeous Crust Without Having To Bread The Shellfish. Serve With Multi-grain Baguette And A Glass Of Wine Cooking Light Magazine, May 2010 Edition.;)

Time: 30m

Yield: 4 serving(s)

Number Of Ingredients: 9

  • Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
  • Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
  • Pat scallops dry with paper towels.
  • Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
  • Transfer to a plate; keep warm.
  • Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
  • Add half of spinach; cook 1 minute, stirring frequently.
  • Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
  • Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
  • Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
  • Serve immediately with lemon wedges, if desired.
Nutrition Facts:

Calories 271.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 67.8, Sodium 594.5, Carbohydrate 12.8, Fiber 2.6, Sugar 2.1, Protein 33.7

  • 6 large eggs
  • 2 cups 2% milk
  • 1/4 cup grated Parmesan cheese, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 5 cups cubed French bread baguette (1/2-inch pieces)
  • 2 tablespoons olive oil
  • 8 ounces sliced fresh cremini mushrooms
  • 2 cups coarsely chopped fresh spinach
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 cups shredded mozzarella cheese

Mushroom & Spinach Bread Pudding

Side Dishes

Author: Taste Of Home

Want A Change Of Pace From Traditional Stuffing? Try This Savory Bread Pudding Loaded With Spinach And Cremini Mushrooms. It's Easy To Prepare And A Great Way To Use Up Leftover Bread.

Time: 1h10m

Yield: 9 servings.

Number Of Ingredients: 12

  • Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts:

  • 1 9-ounce bag fresh spinach leaves
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
  • 1 7-ounce package feta cheese, coarsely crumbled
  • 2 tablespoons Sherry wine vinegar

Wilted Spinach Salad With Warm Feta Dressing

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Winter , Onion , Sugar Conscious , appetizer , Salad , Quick & Easy , Healthy , High Fiber , Christmas , Christmas Eve , Feta , Spinach

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 5

  • Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
Nutrition Facts:

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