Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Put the artichoke hearts and spinach in a microwave-safe bowl,
Combine light sour cream and party dip mix in medium bowl. Stir in artichoke, spinach and pimientos.
Cut slice off top of round loaf of bread.
Hollow out center of bread leaving 1-inch shell.
Reserve bread pieces for dipping.
Spoon dip into bread shell.
Serve warm or cold.
To serve warm, bake in preheated 400\u00b0 oven for 20 to 25 minutes.
Cover loaf with foil if browning too quickly.
Makes 12 servings.
Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
Drain in colander.
Heat cream cheese in microwave until soft and creamy.
Mash in spinach and artichokes and stir well.
Add remaining ingredients and combine. No baking required!
If desired, top with roma tomatoes but don't stir into dip.
Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!
mixing bowl, add drained spinach, cream, sour cream, mozzarella. Stir
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Drain artichoke hearts and chop fine.
Thaw spinach, squeeze out liquids, chop up.
Mix artichokes, spinach and mayonnaise with the 3 cheeses and garlic.
When blended, put in greased 10-inch pie shell or shallow pan.
(Quiche pan works well.)
Bake at 350\u00b0 for 15 minutes.
Put the cauliflower and artichoke hearts in a bowl.
Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
Add the shredded carrot and onion if you wish. Stir or shake.
Add the dressing and spinach dip and stir or shake.
Cool until serving.
Thaw and drain spinach and artichoke.
Add all other ingredients and bake at 350\u00b0 for 30 minutes.
Allow cream cheese to soften to room temperature. Cream together with mayo, parmesan, garlic, and garlic salt. Mix well. Add the drained and chopped artichoke hearts and spinach. Mix well. Spray pie pan with pam, pour in mixture and top with mozzarella cheese. Bake at 350 degrees for 25 minutes or until top is browned. Serve with chips or toasted bread.
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Preheat oven to 350\u00b0F Grease 8 x 8-in glass baking dish.
In a large bowl beat cream cheese until smooth. Add milk, roasted garlic, nutmeg, parsley, salt and pepper and mix until combined.
Mix in 1 cup each of mozzarella and Parmesan cheese along with chopped spinach. Gently fold in artichoke heats.
Pour mixture into greased baking dish, top with remaining cheese, and bake for 25 - 30 min or until cheese is bubbly and top is golden brown.
Remove from oven and serve with sliced baguette or assorted veggie sticks.
Enjoy!
Combine mozzarella cheese, parmesan cheese, mayonnaise, pepper, artichoke, garlic, cream cheese and thawed spinach in a oven proof dish.
Bake in 325 oven for 20 minutes.
Mix all the ingredients and spoon in hot dip bowl.
Bake at 350\u00b0 for 30 minutes.
Preheat a gas or charcoal grill to 350\u00b0F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
Put on the grill over indirect heat (350\u00b0 F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
Carefully remove from the grill and serve with the chips.
*The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.
Preheat oven to 375\u00b0F.
Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
Spoon mixture into the small oval baker.
Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
Preheat Oven To 350
Mix in a bowl - Parmesan, 1/2 cup Mozzarella, Alfredo Sauce, Cream Cheese
Mix in - Garlic, Pepper, Artichokes, Spinach
Place mixture in 8x8 greased pan. Sprinkle 1/2 Mozzarella on top
Cook for 30 minutes.
Preheat Oven to 350f Degrees.
Over low heat Combine Galic, Cheeses, and cream and stir until melted.
Add in Artichokes and Spinach and mix well. Put mixture in shallow oven safe dish.
Bake at 350f degrees for 10 - 15 minutes or until top becomes slightly golden in color.
Serve Hot with tortilla chips, bagel chips, or your favorite crusty bread bites.
mooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until