Light Spinach and Artichoke Dip Recipe
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Mimi's Cafe Spinach Artichoke dip - RECIPE
If you've ever been to Mimi's Cafe and had their spinach artichoke dip then you know how good this is and guess what here it is I found the recipe and if you haven't had it then you're in for a treat.
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Ingredients
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1 cup grated monterrey jack cheese
1/2 cup grated Swiss cheese
1 1/2 cups shredded Parmesan cheese
3/4 cup quarter artichoke hearts
1 bunch fresh spinach
1/2 cup mayonnaise
1/2 cup prepared alfredo sauce
2 garlic cloves chopped
1/2 teaspoon black pepper
1/2 cup sun-dried tomatoes in a jar
Music:
Intro
by Apple Garage Band
Cafe Bleu
By:
Licensed under the terms of a Creative Commons Attribution License 3.0.
Easy Spinach Artichoke Dip
This easy Spinach Artichoke Dip is out of this world! It's baked with cheesy goodness and has a secret ingredient you won't believe!
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✅ RECIPE INGREDIENTS
2 (9 oz) packages frozen creamed spinach, thawed
8 ounces Cream cheese - room temperature
½ cup mayonnaise
1 (14 oz) can artichoke hearts
½ cup grated parmesan cheese
1/3 cup chopped onion
1/8 teaspoon cayenne pepper
1/3 cup crushed herb stuffing mix
½ cup chopped pecans
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Easy and delicious spinach artichoke dip recipe
It doesn't get much better than a warm, cheesy spinach artichoke dip! perfect for the fall or a game day party. Fantastic with chips, tortillas or sliced bread. Everyone loves it and it's worth making your own!
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SPINACH ARTICHOKE DIP RECIPE
printable recipe
1/2 C butter
3-4 bunches green onion, chopped (about 2/3 C)
18-20 oz fresh spinach
34 oz canned artichoke hearts (marinated in oil not water)
2 tsp garlic, minced
16 oz cream cheese, softened
2 C sour cream
1 C Mayonnaise
2 C+ freshly grated Parmesan cheese
1 C+ white cheese - mozzarella, Monterrey jack, Sharp cheddar, smoked cheddar - etc..
1/2 tsp Tabasco sauce or chili pepper oil
Salt and pepper to taste (I do 1 1/2 tsp salt 1/2 tsp pepper)
Preheat oven to 350 degrees F
Saute the butter and green onions, add the garlic near the end and cook until fragrant.
Rinse your spinach then SQUEEZE it, drain everything you can out of it. - This part is key otherwise your dip will be runny and the dip will taste wrong.
After you SQUEEZE the life out of the spinach chop it up really good.
Drain your artichoke hearts, but don't rinse them.
Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.
In a mixer add all the ingredients and mix well
spread the dip into a 9×13 glass casserole pan and cover with foil
Cook it in the oven for 30-40 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 20 mins, re-cover and place it back in oven for the rest of the time!
I serve mine with homemade salsa, chips, tortillas
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
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Homemade Churro
7 layer dip
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Spinach Artichoke Dip | Half Homemade
| Bring a classic restaurant favorite to your own kitchen! It's National Spinach Day & QVC Host David Venable's Spinach Artichoke Dip is sure to satisfy the whole family! With four types of cheese and lots of Supermarket Shortcuts, this dip is a great way to switch-up your typical dinners. Serve with veggies, chips or bread & enjoy!
About Half Homemade: Shortcuts are meant to make your life easier! Using recipes from David Venable’s third cookbook, Comfort Food Shortcuts, the Half Homemade series teaches you how to make quick and easy meals that taste delicious and are Instagram-worthy. Watch as David walks through each step of the recipe, highlighting the ingredient that is the supermarket shortcut, while he shares stories and recipe inspiration along the way.
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CREAMED SPINACH & ARTICHOKE DIP Recipe - How to make CREAMY SPINACH & ARTICHOKES
Healthy dipping for SUPER BOWL WEEKEND...CREAMY SPINACH & ARTICHOKE DIP...serve warm with your favorite tortilla chips and/or sliced vegetables!! A satisfying snack or side dish for any day of the year!! Click on SHOW MORE below for recipe...
CREAMY SPINACH & ARTICHOKE
1 pound fresh baby spinach
1 (14-ounce) can artichoke
4 ounces Neufchatel, or low-fat cream cheese
1 1/2 cups 2 percent milk
1 1/2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon white pepper
1. In a 12-inch skillet over, medium-heat, melt butter with olive oil. Lower heat. Add minced garlic and simmer for 3 minutes. Add flour. whisking constantly, for 2 more minutes. Slowly add milk, increase heat to medium-high, whisking until mixture begins to bubble. Remove pan from heat. Add in cream cheese, white pepper and 1/4 of salt. Whisk until cheese has melted. Cover cheese sauce.
2. Drain artichokes well. Transfer to cutting board, using chefs knife, chop artichoke. Transfer to bowl. Set aside.
3. In a 4-quart sauce pan, over medium-high heat, add 1/4 cup water and remaining salt (1 teaspoon). Add all of baby spinach. Cook until wilted (about 6 minutes or less). Transfer to sieve. Once cooled, using hands, squeeze out excess water. Transfer to cutting, using chefs knife, chop spinach. Transfer to bowl. Set aside.
4. Reheat cheese sauce, over medium-heat, add chopped artichokes & spinach. Combine well until heated through. Add to serving dish & serve.
TIP: Add Spinach & Artichoke to heat proof dish. Cover with tin foil. Keep mixture heated in preheated 175 degree oven for up to 1 hour.
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