This Epic Spinach Dip Recipe Is Quick, Easy, and Delicious!
Spinach Dip is a classic! Today we are putting a new spin on it and elevating the flavors to blow your guests away at the next party! Let's #makeithappen
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Shopping List:
1 lb thick cut bacon
1 diced onion
1 tbsp garlic
8 oz diced artichokes
20-24 oz fresh spinach
chicken bouillon powder, AP, Garlic and herb Seasoning
red pepper flakes and smoked paprika
1/4 cup sour cream
1 lb cream cheese
5.2 oz boursin garlic and herb cheese
1.5 cups grated parmesan cheese
2 cups mozzarella
1/4 cup diced parsley
corn tortillas
oil for frying
Best Spinach Artichoke Dip Recipe | Spinach Artichoke Dip from Scratch by Lounging with Lenny
Spinach Artichoke Dip. This is the best recipe for spinach artichoke dip from scratch. This spinach artichoke dip is cheesy, creamy and delicious. Today i will teach you how to make spinach dip. Just follow my step by step apinach artichoke dip recipe.
Spinach Artichoke Dip Ingredients:
2lb spinach
1 onion
2 garlic cloves
14 oz artichoke hearts
1/8 tsp nutmeg
8 oz cream cheese
1 cup sour cream
1 1/2 cup mozzarella cheese
1 cup parmesan cheese
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Cheesy Spinach Artichoke Dip | NYT Cooking
Spinach Artichoke Dip is a classic recipe that's guaranteed to make you new friends. This version only takes 25 minutes to make. It's ultra creamy thanks to the cream cheese, mozzarella and sour cream. And with the fresh spinach, it could almost be described as classy. Get the recipe:
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How to Make Spinach Artichoke Dip | Easy Recipe
Print the FULL recipe here:
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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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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The 3 Essential Hot Cheese Dips
New members who sign up for ButcherBox currently get 2 FREE lbs of ground beef in every box for life. Use link: Hot Cheese Dip tastes good and is the main reason I care about the super bowl. Today I'll to show you how to make my 3 favorites from scratch: Chile Con Queso, Spinach Artichoke, and Buffalo Chicken Dip.
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CHILE CON QUESO:
▪100g or 1 large poblano, charred and medium diced
▪60g or 4 1/2Tbsp butter
▪100g or about 2c onion, small diced
▪15g or 2-3 cloves garlic, minced/pressed
▪Salt
▪150g or 3/4c diced tomato
▪225g or 1/2lb Pepperjack, shredded
▪225g or 1/2lb Medium sharp cheddar, shredded
▪15g cornstarch
▪700g or 2 12oz cans evaporated milk
Char poblano over burner for 90sec per side until charred on all sides. Transfer to bowl, cover & allow to steam & soften for 10min. Scrape off char & medium dice.
Preheat pot over medium. Add butter. Once melted, add onion, garlic & pinch of salt. Stir. Sweat for 5min. Reduce heat to low, add tomato & poblano & cook for 4-5min.
Toss shredded cheeses and cornstarch to coat. Add evaporated milk to tomato/poblano mixture on the stove, stir and increase heat to medium to bring to simmer. Once simmering, reduce heat back to low & stir in half the cheese. When nearly melted, stir in remaining half of cheese. Add salt to taste.
SPINACH ARTICHOKE:
▪Olive oil
▪450g/1lb spinach
▪Salt
▪225g/1 8oz package cream cheese
▪110g or 1/2c mayo
▪110g or 1/2c sour cream
▪80g or about 1c grated parmesan (40g for filling, 30-40g to top)
▪65g or about 2 small-med shallots, rough chopped
▪5g or 1 medium clove garlic, minced
▪60g or 1/2c white cheddar, shredded
▪60g or 1/2c pepperjack, shredded
▪10g or 3/4Tbsp lemon juice
▪2g or 1/3tsp salt
▪2g or 3/4tsp black pepper
▪2g or 1/4Tbsp chile flake
▪240g/8oz artichoke hearts, chopped
Preheat lrg saute over med high. Add squeeze of olive oil then spinach & a pinch of salt. Stir to combine then wilt down until tender and dried. Remove spinach and transfer to towels to squeeze out as much moisture as possible.
Roughly chop spinach. Add cream cheese, mayo, sour cream, 40g of parm, shallot, garlic, and 60g/half of each cheese, lemon juice, salt, pepper and chile flake to food processor. Spin 30-45sec until well blended and becoming smooth. Add artichokes & spinach & spin for 15-20 sec until combined, but still a little chunky.
Transfer to 8”x8” metal pan and sprinkle with additional 40g parm, 60g shredded cheeses. Bake 25–30min in preheated 425F/220c oven until browned on top and bubbling.
BUFFALO CHICKEN:
▪450g/1lb boneless skinless chicken breast
▪225g/1 8oz package cream cheese
▪100g sour cream
▪175g hot sauce (i like Frank’s for this dip)
▪30g shallot, finely minced
▪10g minced garlic
▪50g or 3/8c pepperjack cheese, shredded, plus additional for topping
▪50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
▪25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you dont like blue cheese)
▪1g/small pinch salt
▪2g or 3/4tsp black pepper
▪20g or about 1 ½Tbsp chipotle in adobo, minced
Add breasts to well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.
Add meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined. Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous. Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses. Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.
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CHAPTERS
0:00 Intro
0:08 Chile Con Queso
4:24 Spinach Artichoke
6:49 Ad
8:03 Spinach Artichoke cont
10:08 Buffalo Chicken
14:19 Let's Eat This Thing
MUSIC
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