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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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
The spinach artichoke dip in this video is simple to make and delicious. No matter how many years go by, this creamy dish remains a crowd pleaser. It's cheesy and fragrant, and if you don't like artichokes, don't worry — you'll never know they're in there! Chef Nicole McLaughlin has all the tips and tricks you need to produce this classic appetizer.
#Allrecipes #Spinach #Artichoke #Dip #Appetizer #GetCookin
Get the recipe at:
00:00 Introduction
00:14 Mixing The Cheese Base
1:06 How To Add The Vegetables
1:30 How To Bake The Dip
2:17 Taste Test
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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
Recipe Share | Hot Artichoke Spread
In this video I share another recipe that is a tried and true, Hot Artichoke Spread. It is a great recipe to take to a pot lock...so delicious! Shelby
Hot Artichoke Spread recipe
-1 cup Best Foods mayonnaise
-1 cup (4 ounce) grated Parmesan cheese
-14 ounce can quartered artichoke hearts, drained
-4 ounce can chopped green chilies
1 garlic clove, finely minced
Preheat oven to 350 degrees. Mix all ingredients in bowl. Spoon into 9 inch pie plate. Bake 25 minutes or until bubbly and lightly browned. Serve with toasted croutons or garlic bread.
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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Easy Jarred Artichoke Hearts Recipe with Spicy Tomato Sauce
EPISODE #186 - Easy Jarred Artichoke Hearts Recipe with Spicy Tomato Sauce
FULL RECIPE HERE:
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MUSIC: Dear Dad
Spinach Artichoke Dip from fresh artichokes.
On the list of all time greatest dips, Spinach Artichoke Dip falls somewhere near the top. But making GOOD spinach & artichoke dip can be tricky. You need nice melty cheese that's not greasy and you want to taste the spinach and artichokes, but you don't want a watery dip. I'll address all of those things in this most holy of dip recipes.
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FOR THIS RECIPE, YOU'LL NEED:
FOR THE DIP
• 4 fresh artichokes, cleaned (or 1 can, drained)
• 1 lemon
• salt
• 2 tbsp olive oil
• 2 bags or 500g fresh spinach
•1g or tsp salt (for spinach)
• 225g or 1 c softened cream cheese
• 110g or 1/2c mayo
• 110g or 1/2c sour cream
• 65g shallot (about 1 large shallot, minced)
• 2 cloves garlic, minced
• 40g or 1/2c parmesan, grated
• 2g or 1/2 tsp salt
• 2g or 1 tsp pepper
• 3g or 1.5 tsp chile flake
• 10g or 2 1/8 tsp lemon juice
• 120g or 1c shredded cheese grated on large holes of box grater (i like any of the following combos: pepperjack and smoked gouda, mozzarella and aged gruyere, or pepperjack and white cheddar)
Clean artichokes removing all outer leaves and cutting off green around the step. Remove thistle from the center (see video for how to clean artichokes). Place each cleaned artichoke heart in lemon water to keep them from browning until you're ready to poach. To poach the artichokes, bring a small saucepan of water to a boil, salt liberally, and poach/boil for 6-8 minutes. a cake tester should poke through with very little resistance when cooked. Chop into small pieces.
Preheat 2 tbsp olive oil in large pot over high heat. Add fresh spinach and salt. Cook down until just wilted. Place cooked spinach between layers of paper towels or kitchen towels and squeeze out as much liquid as possible. Transfer spinach to a cutting board and run a knife through it 4-5 times.
Into the bowl of a food processor, add cream cheese, mayo, sour cream, shallot, garlic, grated parmesan, 2 g salt, 2g pepper, chile flake, lemon juice, and 1/2 of shredded cheese blend. Blend to combine for 15-20 seconds. Add well-drained chopped spinach and pulse to combine. Add artichokes and pulse to combine. Combine the rest of the way by hand using a rubber spatula.
To bake, preheat oven to 450 f (232 c) degrees f. Scoop dip into four 4-oz ramekins or into an metal 8x8 or 9x9 baking pan. Top with remaining half of shredded cheese and bake for 18.22 minutes.
PARTY RYES
• 25g rye flour
• 260g AP flour
• 210g water
• 8g salt
• 2g yeast
• 8g oil
• 8g molasses
• 15g cocoa
• 3g caraway
Check out my Baguette video here for a more detailed process:
Combine all ingredients into the bowl of a stand mixer. Mix on medium-high to high speed for 6-7 minutes. Flip dough into an oiled container, covered and let rise for 30 minutes. After 30 minutes, do a strength-building fold. After the fold, let rise for 2 hours covered. Divide dough into 2 equal sized pieces. Pre-shape each piece into rounds. Shape each round into baguettes (as shown in the baguette video. Let rise in couche for 45-60 minutes. Bake covered at 465 f (240 c) for 10 minutes. Uncover and bake for another 8 minutes.
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