How to Make Spinach Artichoke Dip | Easy Recipe
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In this episode of In the Kitchen with Matt, I will show you how to make spinach artichoke dip. This easy spinach dip recipe with artichokes is so awesome. It is the perfect dip to bring to a game day party or any party. You can serve it warm or chilled although I love warm spinach artichoke dip. It is very easy to make, if I can do it, you can do it. Let's get started!
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Ingredients:
8 oz. really soft cream cheese (225g)
1/3 cup sour cream (80g)
1/3 cup mayonnaise (75g)
1/2 cup grated parmesan cheese (45g) (Don't use that powdered kind)
1/2 cup grated mozzarella cheese (50g)
1/4 tsp. salt (1g)
1/2 tsp. garlic powder (2g)
1/8 tsp. ground pepper (less than 1g)
1 cup of frozen spinach, thawed and squeezed (155g)
14 oz. can of artichoke hearts, chopped (390g - before it is drained)
Tools:
Large bowl
Spatula
8x8 baking pan
cooking spray
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Spinach & Artichoke Dip | Easy & Impressive Holiday Appetizer
Spinach & Artichoke Dip Recipe:
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This delicious Spinach and Artichoke Dip is the perfect holiday appetizer. Not only is it easy to make but it is sure to impress your guests. It is cheesy, garlicky, and oh so delicious! Serve it up with chopped veggies, chips, or pita! Enjoy
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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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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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.
How to Make Spinach-Artichoke Dip
In most versions of this creamy party dip, the artichoke flavor gets lost. We set out to find it and create the ultimate version of this easy dip.
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