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
The combination of cheeses and artichokes on this appetizer can’t be beat. You will have to keep refilling this popular plate for your guests.
Find the recipe at
Artichoke Hearts with Chef Greg | REC TEC Grills
Chef Greg has an awesome recipe for Artichoke Hearts, with special guest, REC TEC Sales Manager Matt Lane. This is a great side or appetizer for any meal!
Ingredients:
1 can of drained artichoke hearts
1 1/2 cup of Italian seasoned bread crumbs
1/2 cup of parmesan cheese
1 Teaspoon of Colden's Freakin’ Greek Rub
Instructions:
Mix artichoke hearts with cheese, bread crumbs, and Greek rub
Grill for 10-15 minutes on a grill mat at 425ºF
Our grill mats can be found at rectecgrills.com!
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Spinach Artichoke Phyllo Cups - a Warm and Cheesy Appetizer
Whipped up in minutes from ingredients in your pantry, my Spinach Artichoke Phyllo Cups are savory, creamy and crunchy all at once. Best of all it can be made ahead of time and just popped into the oven 10 minutes before your guests arrive. You will never be scared of last minute company dropping by.
=== ???????????? RECIPE ===
1 pack frozen Phyllo cups
1 - 8oz. can artichoke hearts (in brine, not oil), drained and chopped
5 ounces frozen, chopped spinach, thawed and well drained
1 cup shredded Monterey Jack cheese
1/2 cup Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, minced
Ground pepper
Preheat oven to 350 degrees.
In a large bowl, combine artichoke hearts, spinach, cheeses, mayonnaise garlic, and ground pepper. Mix well. Place mini phyllo cups on a sheet pan covered in foil or parchment. Fill the cups with a teaspoon of the artichoke mixture.
Bake for 7 to 10 minutes, or until the cheese is melted and cups are warmed through.
=== ???? PRODUCTS MENTIONED IN THIS EPISODE ===
Quartered Artichoke Hearts -
Athens Mini Phyllo Dough Shells -
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=== ???? About Let's Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
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=== ???? CHAPTERS ===
00:00 - Introduction to Spinach Artichoke
00:35 - Welcome to Let's Celebrate TV
01:07 - Start of the Recipe
01:25 - Frozen Phyllo Cups
02:04 - Making the filling
05:10 - Filling the Cups
06:53 - Tasting and Flavor Profile
08:37 - Credits and Video Recommendations
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Artichoke Cheese Squares - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Cheese Squares Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Olive Oil
Pepper to Taste; And/or Dash
2 ts : Dry or 2 Tb. Fresh Minced
1/4 ts : Oregano
1/3 c : Onion; Minced
1 cn : Artichoke Hearts; (1 Oz.)
4 : Eggs
1/4 c : Dry Bread Crumbs
1/2 lb : Swiss or Sharp Cheddar
1/2 ts : Salt
2 : Cloves Garlic; Minced 2
Spinach Artichoke Cups
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Ingredients:
2 cups chopped spinach
1 6 oz. jar artichoke hearts, drained and chopped
1/2 tsp. minced garlic
2 tbs. grated parm. cheese
4 oz. softened cream cheese
3/4 cup shredded mozz. cheese
1/2 tsp. garlic salt
pepper to taste
1 can of pillsbury crescent dough
Directions:
1. preheat oven to 375 degrees
2. in large bowl combine spinach, artichoke hearts, garlic, and parmesan cheese
3. Blend in cream cheese and half of Mozz. cheese until smooth.
4. lay out dough and cut into 2 inch squares.
5. lightly grease muffin tin and place dough square in each tin.
6. scoop one tsp. of spinach mixture on to each crescent square.
7. Sprinkle remaining mozz. cheese onto the top of each cup.
8. bake at 375 for 15 minutes.
Live Blissfully!
xo,
Lauren