ntact. Mix potato flesh with spinach artichoke dip in a bowl; spoon
an, then fold in dry spinach and artichoke hearts.
-Fold
e made Spinach & Artichoke Dip before, you will notice that this recipe is
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.
Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan and pepper until thoroughly combined.
Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, one cup of the parmesan cheese, and pepper until thoroughly combined.
Mound mixture in a 3-4 cup baking dish.
Sprinkle evenly with 2 tablespoons of parmesan cheese and the paprika.
Bake in a 350 degree F. oven until hot in center and lightly browned on top, about 25 to 30 minutes.
Serve hot to spread on baguette slices.
Defrost spinach and drain.
Soften cream cheese.
Stir in spinach, Parmesan cheese, mayonnaise, dill and garlic powder. Refrigerate until ready to serve.
Warm to serve.
Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
Preheat oven to 350\u00b0F.
Thoroughly mix the mayonnaise, cream cheese, spinach, Parmesan, artichokes, mozzarella, garlic, and red pepper flakes.
Pour mixture into a medium casserole dish.
Bake about 30 minutes until browned and bubbly.
Sprinkle with paprika and serve with pita chips, tortilla chips, or crisp toast.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with cooking spray.
Mix both packages of cream cheese and mayonnaise together in a bowl until smooth. Fold in artichoke hearts, pico de gallo, spinach, Parmesan cheese, Romano cheese, and garlic.
Spread cream cheese mixture in the prepared baking dish. Cover with aluminum foil.
Bake in the preheated oven until hot and bubbly, about 20 minutes.
egrees C).
Combine spinach artichoke dip and ricotta cheese in a
arge bowl, whisk together the spinach artichoke dip, eggs, the cooled milk
uch liquid out of the spinach as possible with a a
Preheat oven to 350. In a large saucepan, saute the onion in the oil until transparent.
Add spinach and cook until spinach is hot. Add mascarpone, seasonings and parmesan and stir. Pour into a small casserole and bake for 30 minutes or until hot and bubbling around the edges. Serve with a sliced baguette or pita chips.
Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
Serve with pita triangles as dippers, or whatever you prefer.
Thaw spinach and drain very well!
Steam spinach (or defrost if frozen).
Thaw spinach and squeeze out excess water.
Chop finely.
Mix the spinach, soup, sour cream and cheese together.
Serve with Pita Dunks (see my recipe) or thinly sliced french bread.
Preheat oven to 350 degrees F.
Combine all ingredients in a bowl.
Pour mixture into a small baking dish.
Bake for 30 minutes, or until cheeses are melted.
*If you are taking this to a party, cook the dip in the dish part of a small crockpot, then all you have to do is place the dish back into the crockpot, transport to party, then put the temperature on the lowest setting, be sure to stir every once in awhile. This will keep it warm for hours.
Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well.
Add the artichoke hearts and spinach (careful to drain this well), and mix until blended.
Store in a container until you are ready to use.
Spray pie pan with PAM, pour in dip and top with cheese.