Vegan Spinach & Artichoke Dip → Easy & Healthy!
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In today's video, I'm going to show you how to make spinach artichoke dip. This dip is super easy to make, but it's also surprisingly healthy! So you can enjoy vegan spinach artichoke dip guilt-free!! Whole foods and oil-free. I hope you love my vegan spinach and artichoke dip recipe! Disclaimer: This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases
Spinach and Artichoke Dip | It's Only Food w/ Chef John Politte
Spinach and Artichoke Dip
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#spinachdip #artichokedip #spinachandartichokedip
Hot Artichoke Dip by Chef Ellie Espo
From Cooking On The Block a weekly cooking show featuring Chef Ellie Espo
chefellieespo.com
Applebees hot artichoke dip copycat Recipe
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.
#food #recipe #appetizer #video
Spinach Artichoke Dip, Low Carb, Keto, Vegetarian | Black Tie Kitchen
Spinach Artichoke Dip is a relatively low-carb and keto friendly dish that makes a fantastic appetizer. You can pair it with celery sticks or corn/pita chips and it will please everyone around. Relatively easy to make, the longest part is the wait time for the guava lava hot gooeyness to chill a bit when you take it out of the oven. Be sure to make this dish for your next gathering or holiday get together and let me know how it turns out!
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INGREDIENTS:
- 14 oz artichoke hearts in water (fresh or frozen artichokes can be used as well, but require a bit more cooking)
- 8 oz cream cheese (1 bar at room temperature)
- 8 oz mozzarella cheese
- 4 oz full fat sour cream
- 4 oz mayonnaise
- 4 oz Parmesan cheese
- ½ frozen spinach, thawed and liquid squeezed out (10 oz frozen package)
- 2 cloves garlic, minced
- salt
- pepper
HARDWARE
- bowl
- spatula
- pie dish or casserole dish
DIRECTIONS
1. Preheat the oven to 350°F / 180°C.
2. In a bowl, mix the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan cheese, garlic, salt and pepper. To make it easier to mix, cut the cream cheese with the spatula into small squares.
3. Make sure your spinach is thawed and squeeze the water out using a cheese cloth or by squeezing the spinach between two bowls. Then add it to the mixture and give it a quick mix.
4. Drain the artichoke hearts (if using from a can), and cut into small pieces bit not too small. We want it chunky, but not to the point where you really have to chew through it. Add into the bowl and mix.
5. Add the mixture into a pie dish or a casserole dish. I recommend adding some additional Parmesan cheese on top as well.
6. Place into the oven for 15 minutes.
7. After 15 minutes, increase the heat to 425°F / 220°C. Cook for another 15 minutes or until browned to your desired level.
9. Remove from the oven and let cool. Seriously, it's guava lava hot.
10. Enjoy with celery or tortilla chips!
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