ntact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back
arge bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce
190 degrees C).
Combine spinach artichoke dip and ricotta cheese in a
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.
If you've made Spinach & Artichoke Dip before, you will notice that
-Thaw the spinach, drain
-Drain the artichokes and chop them up
-Mix the spinach, artichoke, cream cheese and sour cream in a large bowl. Add 3 cups cheddar.
-Pour the mixture into baking dish, top with remaining cheddar
-Bake covered on 400 for 45min-1 hour. Make sure the center of the dip is fully cooked before serving.
uch liquid out of the spinach as possible with a a
Preheat the oven broil. In a food processor, pulse garlic and artichokes until finely chopped. In a bowl, combine the scallions with mayonnaise, sour cream and Romano cheese. Stir in spinach, artichoke mixture and half a cup of Swiss cheese. Season with salt and ground black pepper, if desired. Transfer to a greased 3 cup microwave safe ramekin. Top with remaining cheese. Microwave on high for a minute and a half, or until heated. Broil for 1 minute or until cheese is browned. Serve with vegetables.
o the large bowl, add spinach, artichoke hearts, water chestnuts and garlic
50 degrees F. Make sure spinach is thawed before you mix
uart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional
Fold in the parmesan cheese, spinach and artichokes and season with
Chop and saute onion in the 1/2 stick of butter.
Cook and drain spinach.
Drain and mash artichoke.
Mix spinach, artichoke and onion with all other ingredients except Jack cheese.
Put in baking dish and grate Jack cheese and sprinkle on top.
Bake at 350\u00b0 for 20 minutes.
Serve warm with tortilla chips, sour cream and salsa.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.
br>Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano
Microwave the spinach for 4-5 minutes until completly thawed but do not drain liquid.
In a large skillet over medium-high heat, cook onion and garlic in oil. Stir frequently until translucent, approximately 5 minutes.
Stir in flour and cook 1 minute.
Stir in spinach, artichoke hearts, cheeses and pepper. Stir constantly until cheeses melt.
Serve warm with raw vegetables or tortilla chips.
To keep warm, transfer to oven safe serving dish and place in 250 degree oven until ready to serve.
Heat oven to 350.
Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
Meanwhile, squeeze spinach dry.
Pat shrimp dry with paper towel.
Stir shrimp, spinach& artichoke hearts into cheese mixture.
Bake 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Press salami slices into mini-muffin cups to line.
Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
Bake in preheated oven until the filling looks creamy, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
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.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.