Aug 1, 2011Updated Jan 24, 2023 Baked Spinach and Artichoke Dip Makes about 1¼ cups 1 (3 oz) package low-fat cream cheese, softened ½ cup light sour cream 1 (12 oz) jar artichoke hearts, undrained ...

This classic dip recipe is made even better as a satisfying breakfast quiche. In this video, the Food & Wine team shows you how to bake a spinach and artichoke dip potato crust quiche with a ...

Ingredients One 14-ounce (397 g) can quartered artichoke hearts, drained and patted dry 2 large shallots, halved 1 head garlic, top trimmed to expose the cloves â cup (80 ml) olive oil, plus more ...

Easy Spinach and Artichoke Dip Ingredients: 3 ounces frozen spinach (about ½ cup once thawed) 4-6 artichoke heart quarters, chopped (1 1/2 ounces or ⅓ cup, chopped) 1 5.2-ounce package of ...

Drain thawed spinach in a colander, pressing out excess moisture, and layer over artichokes. With a hand mixer, blend cream cheese, butter and milk; add 1 teaspoon of lemon pepper, if desired.

Here it is! "Definitely the best" way to make the classic version of the dip, according to Ree. All the good stuff is here: fresh spinach, artichoke hearts, garlic, and lots of cheese.

shredded Gruyère 1 (14-oz.) can artichoke hearts, drained and chopped 1 (10-oz.) package frozen spinach, defrosted and chopped 2 cloves garlic, minced 1 tsp. lemon zest 1/2 tsp. red pepper flakes ...

Spinach Artichoke Dip There’s nothing worse than scooping up a bite of dip and winding up with too much spinach, not enough artichoke, or a grainy texture. Our recipe nails the perfect ...

This crowd-pleasing French take on the all-American dip uses lots of spinach and artichoke. Boursin adds creaminess, herbaceousness, and that strong, distinctive garlic flavor.