Anyone have a recipe for spinach/artichoke dip?
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Heidi · 12-30-2002, 08:24 PM

http://www.cdkitchen.com/recipes/rec...p?category=136

This site has a bunch of recipes that sound great. Some hot ones too.

Kept looking and found these:

Emeril's Artichoke and Spinach Dip

1/4 cup plus 2 tablespoons vegetable oil
1/4 cup flour 2 cups milk
1/2 cup grated Parmesan cheese (about 2 ounces)
1/2 cup grated Monterey Jack cheese (about 2 ounces)
1 cup chopped onions 1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 cans of artichoke hearts, julienned Salt and cayenne
10-15 small corn tortillas, cut into fourths Vegetable oil for frying
Preheat the oven to 400 degrees F. Preheat the fryer. Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a sauté pan, heat the remaining vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and sauté for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10-15 minutes, or until the top is golden brown. Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip. Yield: about 8 servings

Restaurant Style Artichoke & Spinach Dip (Maybe this is the Red Lobster one?)

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3 In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4 Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

I think I might have to try some of these. [img]graemlins/yuma.gif[/img] [img]graemlins/yuma.gif[/img]

Shell_of_the_South · 01-02-2003, 11:31 AM

Thanks gals, for looking for that recipe. DH says the Red Lobster version has shrimp and crab meat and maybe lobster too. Has anyone else ever seen the Reb Lobster version of artichoke dip?

Heidi · 01-02-2003, 01:51 PM

These two sounded good. [img]graemlins/yuma.gif[/img]

Classic Crab and Artichoke Dip

This party favorite, adapted from a recipe from Clyde's Restaurant in Washington, D.C., will win over guests with its sheer luxury. Serve with sturdy crackers for dipping, or spread onto more fragile water crackers with a cocktail knife.

1/2 pound backfin or lump crab meat
1 tablespoon unsalted butter
1 small onion -- minced
2 packages cream cheese -- (8 ounces each) room temperature
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay seasoning or other seafood
seasoning
5 dashes hot pepper sauce
1 can artichoke hearts -- (13.75 ounces) drained, chopped
1/4 cup Parmesan cheese
Crackers -- for serving

Preparation time: 15 minutes

Best Hot Crab Dip

2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened 1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.

2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.

3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.

4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Cooking time: 3 minutes
Yield: 12 servings

1. Heat oven to 400 degrees. Pick over crab meat, removing shells; set aside.

2. Melt butter in large skillet over medium-low heat. Add onion; cook until golden, 3 minutes. Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely. Fold in artichoke hearts and crab meat.

3. Pour mixture into shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish. Sprinkle cheese evenly over top. Bake until bubbling and golden, 30 minutes. Serve with crackers.

Shell_of_the_South · 01-02-2003, 01:58 PM

Thanks Heidi for those recipes!

TINKN · 01-02-2003, 01:59 PM

Guess I'm a little late on this one. Hope your New Year was great. The recipe I posted was for a hot crab dip anyway. I don't have an artichoke spinach one, but if anyone wants the Crab one let me know.

Shell_of_the_South · 01-02-2003, 02:04 PM

TINKN, what's in that hot crab dip?

TINKN · 01-02-2003, 02:13 PM

Here you are Michelle!Hot Crab Dip

Ingredients:

1 pkg (8 oz) cream cheese
1/4 cup grated parmesan
1/4 cup of thinly sliced green onions (3 med)
1/4 cup of mayo
1/4 cup of dry white wine
2 tsp sugar
1 tsp ground mustard
1 clove garlic finely chopped
6 oz of crabmeat (I've used imitation and it works fine)

Heat oven to 375. Mix all ingredients except crabmeat until well blended. Stir in crabmeat. Put in 1 quart casserole dish. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers, bread rounds etc.

Makes 2 1/2 cups.

You can also top it with some mozzerella cheese or toasted almonds before you bake it.