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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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 ♥
ABOUT COOKING UP LOVE:
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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Cheesy Spinach Artichoke Dip
Everyone loves spinach artichoke dip! It is packed with flavor and golden brown ooey, gooey, goodness. This will be the best spinach artichoke dip you’ve ever had!
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✅Ingredients
• 8 ounces cream cheese, softened
• ¼ cup mayonnaise
• ½ cup grated Parmesan cheese
• 1 clove garlic, peeled and minced
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 14 ounces artichoke hearts, chopped
• 10 ounces frozen chopped spinach, thawed and drained
• Shredded mozzarella cheese
✅Instructions
00:02:44 - Quick recap Spinach Artichoke Dip recipe
1️⃣ 00:00:10 - Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2️⃣ 00:00:19 - In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach.
3️⃣ 00:01:44 - Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
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Spinach Artichoke Dip from fresh artichokes.
On the list of all time greatest dips, Spinach Artichoke Dip falls somewhere near the top. But making GOOD spinach & artichoke dip can be tricky. You need nice melty cheese that's not greasy and you want to taste the spinach and artichokes, but you don't want a watery dip. I'll address all of those things in this most holy of dip recipes.
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**MY GEAR**
6.75qt LE CREUSET DUTCH OVEN:
FOOD PROCESSOR:
BOOS BLOCK CUTTING BOARD:
BOX GRATER:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
RAMEKINS:
BREAD LAME:
COUCHE:
CHALLENGER BREAD PAN:
FOR THIS RECIPE, YOU'LL NEED:
FOR THE DIP
• 4 fresh artichokes, cleaned (or 1 can, drained)
• 1 lemon
• salt
• 2 tbsp olive oil
• 2 bags or 500g fresh spinach
•1g or tsp salt (for spinach)
• 225g or 1 c softened cream cheese
• 110g or 1/2c mayo
• 110g or 1/2c sour cream
• 65g shallot (about 1 large shallot, minced)
• 2 cloves garlic, minced
• 40g or 1/2c parmesan, grated
• 2g or 1/2 tsp salt
• 2g or 1 tsp pepper
• 3g or 1.5 tsp chile flake
• 10g or 2 1/8 tsp lemon juice
• 120g or 1c shredded cheese grated on large holes of box grater (i like any of the following combos: pepperjack and smoked gouda, mozzarella and aged gruyere, or pepperjack and white cheddar)
Clean artichokes removing all outer leaves and cutting off green around the step. Remove thistle from the center (see video for how to clean artichokes). Place each cleaned artichoke heart in lemon water to keep them from browning until you're ready to poach. To poach the artichokes, bring a small saucepan of water to a boil, salt liberally, and poach/boil for 6-8 minutes. a cake tester should poke through with very little resistance when cooked. Chop into small pieces.
Preheat 2 tbsp olive oil in large pot over high heat. Add fresh spinach and salt. Cook down until just wilted. Place cooked spinach between layers of paper towels or kitchen towels and squeeze out as much liquid as possible. Transfer spinach to a cutting board and run a knife through it 4-5 times.
Into the bowl of a food processor, add cream cheese, mayo, sour cream, shallot, garlic, grated parmesan, 2 g salt, 2g pepper, chile flake, lemon juice, and 1/2 of shredded cheese blend. Blend to combine for 15-20 seconds. Add well-drained chopped spinach and pulse to combine. Add artichokes and pulse to combine. Combine the rest of the way by hand using a rubber spatula.
To bake, preheat oven to 450 f (232 c) degrees f. Scoop dip into four 4-oz ramekins or into an metal 8x8 or 9x9 baking pan. Top with remaining half of shredded cheese and bake for 18.22 minutes.
PARTY RYES
• 25g rye flour
• 260g AP flour
• 210g water
• 8g salt
• 2g yeast
• 8g oil
• 8g molasses
• 15g cocoa
• 3g caraway
Check out my Baguette video here for a more detailed process:
Combine all ingredients into the bowl of a stand mixer. Mix on medium-high to high speed for 6-7 minutes. Flip dough into an oiled container, covered and let rise for 30 minutes. After 30 minutes, do a strength-building fold. After the fold, let rise for 2 hours covered. Divide dough into 2 equal sized pieces. Pre-shape each piece into rounds. Shape each round into baguettes (as shown in the baguette video. Let rise in couche for 45-60 minutes. Bake covered at 465 f (240 c) for 10 minutes. Uncover and bake for another 8 minutes.
#spinachartichokedip #dopedip #cheesedip #spinachdip #artichokedip #superbowlfood
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Spinach artichoke dip BOAT
INGREDIENTS
* 1 French bread
* 1 cup minced and cooked spinach with garlic
* 1 cup minced artichokes in oil
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 8 oz cream cheese
* 1/2 cup Parmesan cheese
* 1/2 cup another cheese of your choice
* 2 cloves garlic, minced
* Red chili flakes
* Salt and pepper to taste
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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