This articulate spinach dip is a mixture of freshly cooked spinach, corn and three kinds of cheese, baked to perfection in gold brown.
Spinach Artichoke Dip  recipe hot

This articulate spinach dip is a mixture of freshly cooked spinach, corn and three kinds of cheese, baked to perfection in gold brown. A classic party snack, always enjoying family and friends' reviews.

Whether this bean dip in Mexico, Ruben dip, or this savoured and pleasing spinach and artichoke dip, you can't go wrong with a hot cheesy dip.

Whenever I look at a restaurant's menu as spinaker artichoke drop, I must order it. I've learned to make this snack from home, and I must say, I think it's better to make my version than you would at a restaurant!

How do you make spinach artichoke dip?

This dip consists of a mix of cream cheese, sour cream, cooked spinach, marinated artichokes, hair-cutting garlic, mozzarella cheese, and spiced up fruit. Mix together all the ingredients and put in a bakery or saucepan. A further layer of cheese is the finishing touch. Bake your dip until hot and melted, add fresh pancakes and serve. Serve.

Tips for the perfect dip

  • The most important part of this recipe is to ensure that all of your cooked spinach is extracted. To extract the liquid, press the pumpkin in a potato ricer, or cover the spinach in multiple copies of paper towels, you can pinch the Spinach between your fingers.
  • For this dip, I prefer using freshly cooked spinach. You can pinch frozen spinach, but I see a stringier texture of frozen spinach.
  • This dip is best appreciated by jarred marine artichokes, although it can also be used to pack canned items in water or frozen artichokes.
  • Up to 8 hours before you intend to serve Artichoke dip can be installed. Keep in the fridge covered until the bakery in the oven is ready.
  • Serve with baguette slices, chips, fresh vegetables, pita chips and breadsticks for your dip. Serve. A variety of dipping options I like to offer.

How long does spinach artichoke dip last in the fridge?

The bath is fresh for up to 4 days in the refrigerator. The pot in the oven should be reheated until heated up, or the individual portions can be microwavored.

Spinach artichoke dip variations

This dip is great as written but to customize the aromas you can add additional ingredients to the blend.

  • Meat: Consider yourself free to add bacon cooked or Italian fried sausage. Chicken shredded is a nice choice as well.
  • Vegetables: I sometimes add vegetables like hot onion, red bell pepers or mushrooms. Sometimes I add other vegetables.
  • Aroma: Pump flavor up with sun-dried tomatoes, chopped olives, or add to the bread-crumbs. Spice up spice with sun-dried tomatoes.

Can spinach and artichoke dip be frozen?

I don't recommend that this dip be freezed since milk products can curdle or separate if frozen.

This spinach dip is ideal if you are looking for parties, a day of playing or a hearty snack. You ask me for that recipe always, it's that good!

Spinach Artichoke Dip

This articulate spinach dip is a mixture of freshly cooked spinach, corn and three kinds of cheese, baked to perfection in gold brown. A classic party snack, always enjoying family and friends' reviews.

  • Course Appetizer
  • Cuisine American
  • Keyword Spinach Artichoke Dip
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Total Time 30 minutes
  • Servings 10
  • Calories 194kcal

Ingredients :

  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 8 ounces fresh spinach leaves
  • 3/4 cup marinated artichoke hearts coarsely chopped
  • 1 teaspoon garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese divided use
  • 1 tablespoon chopped parsley
  • sliced bread, crackers and vegetables for serving
  • cooking spray

Instructions :

  • Steam the spinach or saute it until it wails. Let the excess water cool down, then write it down. Chop the spinach tightly.
  • To 375 degrees F, preheat the oven. Coat with cooking spray a small bakery or skillet.
  • In the bowl place the cream cheese, savory cream, spinach cooked and artificial Chocolate coats, garlic, salt , pepper, mozzarella and 3/4 cup mozzarella. Mix well together. Swirl.
  • Place the mixture of the spinach in the prepared platter. Rest of mozzarella cheese shredded.
  • Bake until bubbly and melten the cheese for 20 minutes or till dip. Turn the oven and cook for another 2-3 minutes, or until cheese gets browned.
  • Then serve immediately with toast, crackers and vegetables and sprinkle with chopped parsley.

Nutrition :

Calories: 194kcal | Carbohydrates: 2g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 389mg | Potassium: 82mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 0.3mg | Calcium: 188mg | Iron: 0.3mg


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