Baked Spinach And Artichoke Dip Recipe With Mozzarella Cheese And Garlic

Mix until fully combined and season with salt and pepper. Step 2 Transfer to a baking dish and smooth top with a spatula. Top with more shredded white cheddar. Step 3 Bake until bubbly and. 1. Thaw frozen spinach then squeeze it dry with your hands. Drain and coarsely chop artichokes. 2. Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, 3/4 cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining 1/4 cup parmesan cheese. 3.

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray. Put the cream cheese, sour cream, mayonnaise and garlic in a. Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. 2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. 3. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish; top with mozzarella cheese.

How to Make Baked Artichoke and Spinach Dip. Mix cream cheese and sour cream until smooth and fluffy. Add the cheeses and garlic. Fold in the Spinach and Artichoke Hearts. Sprinkle with cheese. Bake until bubbly, about 15 minutes, then broil for a minute or two to get a browned top. Serve warm with chips, crackers, or bread.

Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper. Stir in artichokes and spinach. Spread mixture evenly into prepared baking dish.

52 Ratings. Justine's Artichoke Chicken Spinach Dip. 15 Ratings. Hot Spinach, Artichoke, and Swiss Cheese Dip. Artichoke Dip with Fresh Spinach. 1 Rating. Absolutely Wonderful Cheesy, Creamy Spinach Artichoke Dip. Healthier Hot Artichoke and Spinach Dip II. 9 Ratings.

Instructions. Preheat oven to 375F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside. In a large bowl, add the cream cheese, mayo, and stir to combine.

Preheat the oven to 400 degrees Fahrenheit. In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes.

Ingredients: [Makes 4-6 servings; prep time 10 minutes, bake time 30 minutes] 4 medium organic artichokes, trimmed then steamed or 1 400 ml can artichoke hearts, chopped 6 cups baby spinach, finely chopped Freshly squeezed juice from ½ lemon ½ cup freshly grated parmesan ½ cup shredded mozzare

Instructions. Preheat oven to 350 degrees F. To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese. Combine until smooth. Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish).

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish. Combine artichoke hearts, spinach, and mayonnaise in a bowl; mix in 2 cups Monterey Jack, then mix in Parmesan. Transfer to the prepared baking dish and sprinkle with remaining 1/2 cup Monterey Jack. Bake in the preheated oven until cheese is melted, about.

1. In a large skillet, melt the butter on medium heat. Saute the onion for 3 minutes, then add the garlic to the onion and continue to saute for about 2 minutes. 2. Use a small electric chopper or food processor, and finely chop the artichokes and spinach. Add the spinach and artichokes into the skillet.

Drain and chop the artichoke hearts and place in a mixing bowl or oven-safe serving bowl. To the artichoke hearts, add the mayo, grated Parmesan, and spinach. Mix well. Pour ingredient mixture into an oven-safe dish and top with shredded Parmesan. Bake at 375F degrees for 30 minutes, until the cheese has melted and the edges are bubbling.

Directions. Preheat the oven to 375°F. Line a baking sheet with parchment paper. To make the garlic toast: Split the loaf in half horizontally and place the two halves cut side up on the prepared baking sheet. Stir together the melted butter and garlic and drizzle over the bread.

Step 2. Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt.

How to make the Best Spinach Artichoke Dip. Recipe Prep: Preheat the oven and spray a 1-quart baking dish (affiliate link) with nonstick cooking spray. Set the baking dish aside until needed. Fry the Bacon: Cook the bacon until it's crispy, about 4 minutes per side. Place it on a paper towel-lined plate to absorb excess grease.

Here's an overview of how this easy homemade recipe is made: Simply beat together softened cream cheese, sour cream, mayo, and the garlic with a handheld electric mixer. Stir in the cheese, artichokes, spinach, salt, pepper, and turn it out into a casserole dish. Top with a bit more of both types of cheeses and bake.

Spray the baking dish with non-stick spray and set it aside. In a large skillet, heat the olive oil over medium heat. Add in the minced garlic and saute for 30 seconds until aromatic. Add the spinach a handful at a time, stirring until wilted before adding more. Season the spinach and garlic with salt and pepper.

How to make Spinach Artichoke Dip. The best thing about this spinach artichoke dip recipe is that it is so easy! First, add all of the ingredients to a large bowl and stir! Then, add the mixture to a cast-iron skillet or a baking dish of your choice before popping it into a 350-degree oven.

Heat oven to 350 degrees. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined. Transfer to a 9x9 baking dish or medium sized cast iron skillet.

Preheat the oven to 400°F. In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, parmesan, garlic, parsley, artichoke hearts, and spinach. Season with salt and pepper. Spread into a 9-inch pie dish or skillet. Top with remaining 1/2 cup mozzarella.

In a nonstick skillet, melt butter over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts. Transfer mixture to a 1-quart shallow baking dish. Sprinkle with remaining mozzarella cheese.

Ingredients: chopped artichoke hearts, frozen chopped spinach, shredded parmesan and mozzarella, garlic, mayo, softened cream cheese, and a squeeze of fresh lemon. Time to prep, 10 minutes. Time to bake, 25 minutes. Serve with whatever you are craving. My favorite companion is corn chips, but crackers and a crusty baguette are also so good.

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