I need a great spinach, artichoke recipe


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Heidi - posted on 02/12/2009




For a delicious Spinach and Artichoke dip you should try the Artichoke and Spinach Warm Dip mix from Tastefully Simple. All you have to do is add cream cheese and swiss cheese to the mix, let it chill about 2 hours and then heat when you are ready to eat it. It is amazingly delicious and very similar to what you would find in your local restaurants! You can find the information on my website at www.tastefullysimple.com/web/hconnell. It is a seasonal item and is only available until March 8, 2009.

Tara - posted on 02/12/2009




My favorite is simple and delicious...

10 oz. pkg. frozen spinach

14 oz. can artichoke hearts

1 cup shredded romano cheese

1 cup shredded parmesan cheese

1 cup shredded mozerella

8 oz. cream cheese (softened)

1/2 cup mayo

1 tsp ground red pepper (more or less to taste)

salt and pepper to taste

Preheat oven to 425 degrees. Chop spinach and artichokes up very well (unless you like it chunky). Cream together romano cheese, parmesan cheese, cream cheese, and mayo, mix with spinach and artichokes and add red pepper, salt and pepper. Top with mozzerella cheese and bake for 25-30 minutes.

Hope you enjoy which ever version you choose!!

[deleted account]

This is my favorite dip recipe. It tastes most like those served in the restaurant. It makes alot, so it would be great for a get together.

1 10 oz pkg frozen chopped spinach, thawed

1 14 oz can quartered artichoke hearts, drained

1 5.5 oz container garlic herb soft spreadable cream cheese

1 c. shredded Parmesan cheese

1 8 oz sour cream

1/2 c mayo

1 2 oz jar chopped pimento, drained

6 bacon slices cooked and crumbled

Drain spinach well, pressing between layer of paper towels Stir together spinach, artichoke, cream cheese, parmesan cheese, sour cream, mayo, and pimento. Place in 11x7 inch baking dish. Bake at 400 for 20 minutes or until bubbly. Sprinkle with bacon. Serve with Tostito chips, wheat thins, or pita chips.

Hope you enjoy!

Janice - posted on 02/12/2009





1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste

Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.

Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.

Serve hot with chips or bread.

Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.

Cristal Marie - posted on 02/11/2009




Well I'm not sure if you want them together or seperate... but seperate you can just saute the spinach in some fresh garlic and oil, its amazing with italian bread with a little lemon juice... Thats the italian way.. And for artichoke, cut the tops of the leaves. Spread them out.. stuff them with breadcrumbs and garlic, put them in a pot with some water about half way up the artichoke, sort of where the leaves begin. Allow that to simmer for about an hour, til tender. The key to this dish is to heat up the garlic in some evoo add in the breadcrumbs til they've browned, they should have a crunch to them, then you stuff the artichoke. Most people just think they have to stuff it and thats it. Which is not the case you have to infuse the breadcrumbs with the garlic flavor and allow them to cook. Who wants to eat raw breadcrumbs. Once you've eaten all the leaves off *Not literally you just scrape the bc's off with the tender green part* Your left with the heart, most people eat it as is, I liek to add a little salt and pepper. Make sure you scrape off the "needles". Its a choking hazard.

Heather - posted on 02/11/2009




I have found that Betty Crocker's recipe is the best!  Love it!  It is easy and tastes great!!

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