The Best Spinach Dip I've Ever Made!
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Spinach Artichoke Dip | Byron Talbott
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INGREDIENTS:
-Dip:
3 globe artichokes
1/2 lb baby spinach, blanched & pressed
3 tbsp butter
1 tbsp flour
3-4 tbsp grated parmesan cheese
3-4 tbsp diced english white cheddar
2 cups whole milk
2 tbsp cream cheese
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
-Bread
1 medium soft baguette
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp grated parmesan cheese
1 tbsp olive oil
salt & pepper to taste
HOT SPINACH and ARTICHOKE DIP RECIPE with TUNA is so EASY and HEALTHY, everyone will LOVE it!
This hot spinach and artichoke dip recipe with tuna is so easy and healthy, everyone will love it! And it's practically a balanced meal all by itself, loaded with vegetables and protein from tuna and yogurt! It takes minutes to put together with simple pantry ingredients and swapping out some of the mayo for yogurt or kefir makes it even better for you!
INGREDIENTS
1 (14oz) can of artichokes, drained and quartered
¼ cup diced red onion
½ cup yogurt or kefir
½ cup mayonnaise
2 Tbsps spicy mustard
1 can tuna drained (water or oil-packed)
2 cups fresh, washed baby spinach leaves
1 cup grated Parmesan cheese
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Stove Top Spinach Artichoke Dip - Awesome Party Food
Full Recipe Here ????
INGREDIENTS
1 Tablespoon (15ml) vegetable oil
1 clove garlic , minced
1 onion , diced
10 oz. (284g) chopped frozen spinach (thawed & drained of excess water)
14 oz. (395g) artichoke hearts , drained and chopped
3/4 cup (180ml) milk
8 oz. (226g) cream cheese (1 package)
1 cup (240ml) parmesan cheese , grated
1/4 cup (60ml) mayonnaise
lots of fresh cracked black pepper , to taste
1 teaspoon kosher salt , or to taste
chips , crackers, or vegetables for dipping
???? Print Full Recipe Here ????
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SUPER BOWL SNACK IDEA!!! Vegan Artichoke Dip Recipe!
LAY HO MA everyone! This recipe is so delicious and incredibly easy to make. Serve this at your next dinner party and you'll definitely be the hero. Join me in this episode and learn how to make vegan artichoke dip. Let's begin.
Ingredients:
1 generous cup cashews
1 cup water
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/4 tsp salt
pepper
drizzle olive oil
1 cup artichokes (jared artichoke hearts)
1/2 cup panko
2 tbsp chopped parsley
pita bread
Directions:
1. Pre-heat the oven to 350F
2. In a high powered blender, blitz together the cashews, water, garlic powder, onion powder, salt, pepper, and olive oil
3. Roughly chop the artichokes and place them into a baking pan
4. Pour over the cashew cream
5. Heat up a sauté pan on medium high heat and toast the panko until golden brown. Then, add finely chopped parsley and toss to combine
6. Top the dip with the panko and bake in the oven for 8-10min
7. Chop the pita bread into bite sized pieces and bake in the oven for the last 5min
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Ingredients:
8 oz cream cheese
1/4 cup Greek yogurt
3 tbsp mayonnaise
1 1/2cup shredded mozzarella
10 oz spinach
4 oz artichoke heart
2-3 garlic cloves
Salt&pepper
Red pepper flakes
Paprika
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