Anyone have a recipe for spinach/artichoke dip? About This Page:

[wheatenwalker]

I would love to make spinach artichoke dip for New Years Eve, anyone have a recipe? (Elaine???) Thanks, Sheila

[Bert & Sully]

[img]graemlins/wavin.gif[/img] [img]graemlins/wavin.gif[/img] Hiya Sheilga! [img]graemlins/wavin.gif[/img] [img]graemlins/wavin.gif[/img] How's about this one?

BAKED CRAB, BRIE, AND ARTICHOKE DIP

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste

Accompaniment: toasted thin baguette slices

Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).

Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.

In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.

Serve dip hot with toasts.

Makes 6 to 8 hors d'oeuvre or first-course servings.

Ok let me warn you thatt if you aren't used to using tarragon you may want to reduce the amount. I also don't necessarily use all the cream I keep mixing and adding in dribs and drabs until I like the consistancy. - I have a friend who uses more in hers.

Oh and I also add some grated parmesan with Brie (get a good Brie because it makes or breaks it) and then sprinkle it over before putting it in the oven. - I also don't necessarily put the crab in depending on what I am using it for.

I can't find another recipe I had that was easier. If I do I'll let you know. I think Shelley/TINKN also has a good recipe too. Hopefully if she's working tomorrow she'll re-post it.

[debe]

Shelia, this is the recipe I enjoy. It is very close to TGIF's Dip. [img]graemlins/yuma.gif[/img]

Hot Artichoke & Spinach Dip

1/2 c sour cream
1/2 c mayo.
1/2 c parmesan cheese(grated)
1/2 c mozzarella cheese(cubed)
1-2 tsp. minced garlic
1 pkg. frozen spinach, thawed and squeezed of its juices
1(14oz.)can of artichoke hearts, chopped(can also use frozen/thawed)

combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15-20 minutes at 325
degrees. Or heat in microwave a few minutes

[wheatenwalker]

Thanks, They both sound wonderful and I think I will make them both!! Sheila

[stretch2864]

I just made an artichoke dip last week for a potluck at work that was good. This particular one had green chiles in it to add a little zip. If you are interested at all, feel free to PM me. (I don't have the recipe at hand or I would post it here right now! [img]images/icons/grin.gif[/img] )Good luck!

[Bert & Sully]

Ok I found the so-called low calorie one...still can't get my hands on simple one though!

Slimmed Down - Artichoke Spinach Dip

9-ounce box frozen artichoke hearts, thawed
5 ounces frozen spinach, thawed (about 1/2 cup)
2 slices fresh white sandwich bread, crusts trimmed
1 1/2 cups part-skim ricotta cheese (about 12 ounces)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
Pinch cayenne
1/4 cup freshly grated Parmesan
Vegetable cooking spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced

Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.

In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.

Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.

Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.

Tips: Use lemon zest instead of lemon juice to add zing to vegetables - it won't turn them brown

Frozen artichoke hearts have less than half the calories of the marinated bottled kind. I can't always find them though.

[wheatenwalker]

Thanks, Elaine, that sounds good too and heaven knows, I will REALLY be needing the low cal version after this holiday season! Sheila

[Mouseketeer]

Here's a recipe I cut out of the paper a few years ago. It is very good, and also very easy to make. I've even made it ahead of time and put it in the freezer.

Artichoke-Spinach Dip

1/2 white onion, chopped fine
1/2 stick butter
2 boxes frozen chopped spinach, cooked and drained
8 oz. Philadelphia cream cheese
8 oz. sour cream
1/4 cup grated Parmesan cheese
1 can artichoke hearts, drained and mashed
Salt and pepper to taste
8 oz. Monterey Jack cheese w/jalapeno peppers, shredded

Saute the onion in butter. Over low heat, add other ingredients in the order given (except Monterey Jack), mixing well and blending after each addition. Season to taste with salt and pepper.

Turn into microwave dish. Top with shredded Monterey Jack cheese. Cook in microwave for four to five minutes on high. A shallow, flat dish works better than a deep one.

* I use low-fat Philadelphia cream cheese and light sour cream when I make this dip.

[Bert & Sully]

Welcome back Lynda! That's a great one!

[wheatenwalker]

Linda, Thaks, that sounds very yummy! Sheila

[Bert & Sully]

Sheila have you made your dip yet or is it for New Year's?

[wheatenwalker]

I am planning to make it for New Years- I may though make it tonight for tomorrow, if I can keep my hands off. I am not sure which one to make cause they all sound good but since I have a number of teenagers coming, I can probably make a couple of kinds.Thanks for the great recipes! Sheila

[Shell_of_the_South]

Which of these recipes would be the closest to the artichoke dip at Red Lobster?

[Sleepy007]

Just made the recipe (fat kind) from Elaine! wow! very tasty..

What a great resource this board is. The dip I made for Christmas was not near as good!

[Bert & Sully]

Michelle I looked on Red Lobster's site and it doesn't have a recipe to compare these to. I'm surfing around still though [img]images/icons/wink.gif[/img] ........