BEST GREEK YOGURT ARTICHOKE DIP | RECIPES & REPS - EPISODE 2
This is the second episode of Recipes and reps In this episode I make Will Tennyson's
Greek Yogurt Artichoke Dip from the Power 13 cook book! ' enjoy the vid and leave some feedback
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HOW TO MAKE EASY SPINACH AND ARTICHOKE DIP!
HOW TO MAKE EASY SPINACH AND ARTICHOKE DIP! ~ In this video I will be showing you how to make spinach and artichoke dip. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Ingredients:
8 oz Cream Cheese
1 Cup Sour Cream
10 oz Spinach Leaves
1/2 Cup Diced Onion
4 Slices of Bacon (Chopped)
1/4 Cup Green Onion
1 Tbsp Minced Garlic
1 Can Artichoke Heart
1/2 Tsp Worcestershire sauce
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/2 Cup Parmesan Cheese
3/4 Cup Mozzarella Cheese
1 Tbsp Parsley
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SUPER BOWL SNACK IDEA!!! Vegan Artichoke Dip Recipe!
LAY HO MA everyone! This recipe is so delicious and incredibly easy to make. Serve this at your next dinner party and you'll definitely be the hero. Join me in this episode and learn how to make vegan artichoke dip. Let's begin.
Ingredients:
1 generous cup cashews
1 cup water
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/4 tsp salt
pepper
drizzle olive oil
1 cup artichokes (jared artichoke hearts)
1/2 cup panko
2 tbsp chopped parsley
pita bread
Directions:
1. Pre-heat the oven to 350F
2. In a high powered blender, blitz together the cashews, water, garlic powder, onion powder, salt, pepper, and olive oil
3. Roughly chop the artichokes and place them into a baking pan
4. Pour over the cashew cream
5. Heat up a sauté pan on medium high heat and toast the panko until golden brown. Then, add finely chopped parsley and toss to combine
6. Top the dip with the panko and bake in the oven for 8-10min
7. Chop the pita bread into bite sized pieces and bake in the oven for the last 5min
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Spinach Artichoke Dip Recipe - Houston's Restaurant | Great Restaurant Recipes | Cooking Up Love
Try this Spinach Artichoke Dip Recipe... Houston's Restaurant legendary appetizer amazing combination of rich flavors and hot cheesy goodness makes it a crowd favorite! This spinach artichoke dip recipe is the same amazing dish you’ve loved at Houston's and Hillstone restaurants and I’m going to show you how easy this great restaurant recipe is to make at home. It’s always, always a winner with friends and at parties. I know you’re going to love it!!
This Spinach Artichoke Dip Recipe makes enough for 4 small cast iron skillets or one big casserole dish. It’s super easy to make ahead, and heat up as your guests arrive or whenever you’re in the mood from a treat. For game day parties, I like making a couple of smaller batches, so there’s always a hot dish of dip to dive into.
Spinach Artichoke Dip Recipe - Houston's Restaurant Ingredients
16 oz frozen chopped spinach
16 oz frozen artichoke hearts
1 medium sweet onion
8 oz cream cheese
8 oz mozzarella
8 oz monterey jack cheese
6 - 8 oz swiss cheese
4 oz parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Spinach Artichoke Dip Recipe - Houston's Restaurant Directions
First, microwave 16 oz of frozen spinach for about 4 minutes, then drain and squeeze as much water out as you can. Chop a medium size sweet onion, and saute it in about 2 tablespoons of butter, until the onions are soft. Remove from heat and stir in the spinach to combine.
Microwave 16 oz of frozen artichoke hearts (not marinated), then drain and chop into bite size pieces.
Shred the cheese…. We’re using 8 oz of monterey jack, 8 oz of mozzarella and 6 - 8 oz of swiss cheese. Toss to mix in a large bowl.
Add one 8 oz package of cream cheese that is room temperature, or that you’ve softened in the microwave.
Mix together the seasoning…
¼ teaspoon cayenne pepper
¼ tsp salt
¼ tsp pepper
½ tsp garlic powder
½ tsp onion powder
And stir to combine.
Combine the spices with the cheese mixture. Add the chopped artichoke hearts and the spinach onion mixture, and mix thoroughly, it looks like a lot but it’ll come together quickly. You could do this in a food processor, but hand mixing helps keep a nice, chunky texture in the dip, with pockets of delicious cheese.
When you’re ready to serve, top with parmesan cheese and bake in a 450 degree oven for 10 for a small dish, about 15 minutes for a larger casserole size dish, or until it’s hot and the cheese is melted.
Serve with chips and pico de gallo or salsa, sour cream, chips and lemon wedges.
Delicious! I hope you give it a try soon, you and your guests are going to love this!!
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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How to Make Artichoke Dip
A rich and creamy Artichoke Dip! Served hot and bubbly with pita chips, corn chips, or your favorite dipper of choice!
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FULL PRINTABLE RECIPE:
Ingredients
8 oz cream cheese softened (226)
2/3 cup sour cream 160g
1/3 cup mayo 80g
1 large clove garlic pressed
2 14 oz canned artichoke hearts* drained rinsed, patted dry and chopped (795g)
3/4 cup shredded mozzarella cheese 85g
1 cups shredded parmesan cheese divided (112g)
1 4 oz can fire roasted chilis drained (113g)
Instructions
00:00 Introduction
00:33 Preheat oven to 375F (190C) and lightly butter a glass 9” pie plate (or an 8x8 glass baking dish). Set aside.
00:39 Combine cream cheese, sour cream, mayo, pressed garlic, artichoke hearts, mozzarella cheese, ½ cup parmesan cheese (56g), and roasted chilis in a large bowl. Stir well until completely combined.
03:00 Spoon ingredients into prepared baking dish and top with remaining ½ cup (56g) shredded parmesan cheese.
03:36 Transfer to 375F (190C) oven and bake for 20-25 minutes and cheese on top is melted and mixture is bubbly and heated through.
Notes
*Not marinated
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A delicious Appetizer: Spinach, Feta, & Artichoke Dip
Get the exact recipe here:
Ingredients
1 onion, finely chopped
¼ cup olive oil
3 garlic cloves, grated
1 pound (450g) spinach leaves, roughly chopped
8 ounces cream cheese, softened at room temperature
8 ounces feta cheese, crumbled
6 ounces shredded mozzarella cheese
½ teaspoon dried dill
¼ teaspoon ground black pepper
Pinch of crushed red pepper flakes
2 roasted red bell peppers, diced
1 (14oz) can artichoke hearts, drained and cut in half
Instructions
Preheat the oven to 425 °F, 220 °C.
Place the onion and olive oil in a large skillet over medium heat and cook until soft and golden. About 8 minutes.
Add the garlic and warm through for a few seconds.
Add the spinach in a few batches after each batch wilts.
Transfer the spinach mixture to a large bowl.
Add the cream cheese and mix together until it melts.
Add the feta cheese, the artichokes, and half of the mozzarella.
Season with black pepper, dill, and crushed red pepper flakes.
Mix together and transfer to an 8-inch round or square baking dish.
Sprinkle the remaining mozzarella cheese on top.
Bake on the center rack for 25 minutes or until bubbly.
Turn the broiler element on for 2 minutes so that the cheese turned golden brown.
Set aside at room temperature for 15-20 minutes before serving.
Serve with veggies, pita bread, chips, or breadsticks. Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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