Spinach Artichoke Dip, Low Carb, Keto, Vegetarian | Black Tie Kitchen
Spinach Artichoke Dip is a relatively low-carb and keto friendly dish that makes a fantastic appetizer. You can pair it with celery sticks or corn/pita chips and it will please everyone around. Relatively easy to make, the longest part is the wait time for the guava lava hot gooeyness to chill a bit when you take it out of the oven. Be sure to make this dish for your next gathering or holiday get together and let me know how it turns out!
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INGREDIENTS:
- 14 oz artichoke hearts in water (fresh or frozen artichokes can be used as well, but require a bit more cooking)
- 8 oz cream cheese (1 bar at room temperature)
- 8 oz mozzarella cheese
- 4 oz full fat sour cream
- 4 oz mayonnaise
- 4 oz Parmesan cheese
- ½ frozen spinach, thawed and liquid squeezed out (10 oz frozen package)
- 2 cloves garlic, minced
- salt
- pepper
HARDWARE
- bowl
- spatula
- pie dish or casserole dish
DIRECTIONS
1. Preheat the oven to 350°F / 180°C.
2. In a bowl, mix the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan cheese, garlic, salt and pepper. To make it easier to mix, cut the cream cheese with the spatula into small squares.
3. Make sure your spinach is thawed and squeeze the water out using a cheese cloth or by squeezing the spinach between two bowls. Then add it to the mixture and give it a quick mix.
4. Drain the artichoke hearts (if using from a can), and cut into small pieces bit not too small. We want it chunky, but not to the point where you really have to chew through it. Add into the bowl and mix.
5. Add the mixture into a pie dish or a casserole dish. I recommend adding some additional Parmesan cheese on top as well.
6. Place into the oven for 15 minutes.
7. After 15 minutes, increase the heat to 425°F / 220°C. Cook for another 15 minutes or until browned to your desired level.
9. Remove from the oven and let cool. Seriously, it's guava lava hot.
10. Enjoy with celery or tortilla chips!
#blacktiekitchen #spinachartichokedip #artichokedip
Baked Spinach Artichoke Dip | Perfect NYE Appetizer!
This spinach artichoke dip recipe is a classic, but with one simple addition that’s well worth the extra bit of time. It’s the perfect, easy, and delicious appetizer to prepare for any party or special occasion. Make it once with all of these additional flavors, and you’ll know exactly why I love it!
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Skip ahead:
0:00 Intro
0:43 Searing the artichokes
1:24 Preparing the mixture
4:52 Baking the dip
7:24 Tasting the dip
INGREDIENTS
- 1 14-oz can artichoke hearts, drained and patted dry
- 8 oz cream cheese
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 1 10-oz bag frozen chopped spinach, thawed and squeezed of excess moisture
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup grated Parmesan cheese
- 4 oz shredded Swiss cheese
- 1 tsp lemon zest
- 2 tsp lemon juice
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a small 8-inch skillet, heat 2 tbsp of neutral oil over medium heat. Once the oil is hot, add the drained and dried artichoke hearts. Sauté the hearts until they are browned on the edges, turning once, 6-8 minutes. Once the artichokes are slightly browned, remove them from the heat.
- In a medium bowl, press and mix the cream cheese until it is smooth and softened. Add the mayonnaise and sour cream. Whisk the mixture until it is smooth and creamy. If mixing is hard, use an electric mixer. Add the browned artichokes, prepared spinach, ¾ of the Parmesan cheese, Swiss cheese, Worcestershire sauce, salt, black pepper, lemon zest, and lemon juice. Stir to combine and pour into the used skillet. Smooth the mixture evenly and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated 350°F oven until the dip is bubbling and the cheese is browned on top, 15-18 minutes. Once baked, remove the dip from the oven and serve immediately.
#dip #recipe #spinach #artichoke #nye
Artichoke Appetizer Squares
Original Flavor Cooking Creme
Artichoke Squares - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Squares Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/8 ts : Tabasco
2 : Jars (6-oz) Marinated
1/4 ts : Salt
1/2 lb : Sharp Cheddar Cheese; Grated
1/8 ts : Oregano
1 : Clove Garlic; Chopped
1/4 c : Fine; Dried Bread Crumbs
4 : Eggs
2 tb : Chopped Parsley
1 sm : Onion; Finely Chopped
1/8 ts : Black Pepper
How to Steam and Eat an Artichoke - Kitchen Conundrums with Thomas Joseph
Recipe:
Don't let artichokes intimidate you. All you need to do is follow a few simple steps and you'll be enjoying them in everything from salads to pastas.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Steam an Artichoke - Kitchen Conundrums with Thomas Joseph
Artichoke Squares no. 2 - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Artichoke Squares Recipe no. 2.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : 6-oz Jars Marinated Artichok
Non-toxic Flowers for Garnis
4 : Large Eggs
1 : 8-oz. Package Mozzarella Che
1 : Small Onion, Mincec
1/4 c : Dried Bread Crumbs
2 tb : Chopped Parsley
1/4 ts : Pepper
1/4 ts : Salt