Best 3 Michaels Spinach Artichoke Dip Recipes

Cooking a delicious and satisfying appetizer can be a delightful experience. Whether you're hosting a party or just looking for a tasty snack, Michael's spinach artichoke dip is an ideal choice. This creamy, cheesy, and savory delight combines the rich flavors of spinach, artichoke hearts, and a blend of spices to create a dip that is both indulgent and addictive. With its vibrant green hue and irresistible aroma, this dip is sure to be a hit among your friends and family. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate spinach artichoke dip inspired by Michael's renowned recipe.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

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 large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH ARTICHOKE DIP

Spinach Artichoke Dip image

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

Steps:

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
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 and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

SPINACH ARTICHOKE DIP RECIPE BY TASTY

Spinach Artichoke Dip Recipe by Tasty image

Here's what you need: whipped cream cheese, Classico 4-cheese Alfredo sauce, onion powder, garlic, grated parmesan cheese, shredded italian cheese blend, shredded mozzarella cheese, frozen spinach, artichoke heart

Provided by Jami Kester

Categories Appetizers

Yield 12 servings

Number Of Ingredients 9

Ingredients

12 oz whipped cream cheese, container
1 jar Classico 4-cheese Alfredo sauce
2 tablespoons onion powder
2 tablespoons garlic, from a jar, minced
½ cup grated parmesan cheese
2 cups shredded italian cheese blend
1 cup shredded mozzarella cheese
1 box frozen spinach, thawed and squeezed dry
1 can artichoke heart, quartered, drained and chopped

Steps:

Lightly spray an 8 x 8 (20 x 20) baking dish with cooking spray. Heat oven to 375°F.
In a large bowl, warm the cream cheese in the microwave for 30 seconds. Pour in Alfredo sauce and whisk until well combined.
Add spices and Parmesan cheese; whisk again. Fold in both types of shredded cheese, then add spinach and artichoke hearts. Mix until thoroughly combined.
Pour into the prepared dish; sprinkle with additional grated Parmesan cheese. Bake for 30 minutes, until lightly browned and bubbly.
Serve with tortilla chips.

Tips:

Use fresh ingredients: Fresh spinach and artichokes will give your dip the best flavor. If you're using frozen vegetables, be sure to thaw and drain them thoroughly before using.
Don't overcook the spinach: Spinach wilts quickly, so be careful not to overcook it. Cook it just until it's wilted, about 1-2 minutes.
Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your dip. Use a creamy, flavorful cheese like cream cheese, mozzarella, or Parmesan.
Don't be afraid to experiment: There are many different ways to make spinach artichoke dip. Feel free to add your own favorite ingredients, such as diced red peppers, sun-dried tomatoes, or crumbled bacon.
Serve the dip warm: Spinach artichoke dip is best served warm. You can reheat it in the oven or microwave before serving.

Conclusion:

Spinach artichoke dip is a delicious and versatile appetizer that's perfect for any occasion. It's easy to make and can be customized to your own taste. Whether you like it creamy, cheesy, or spicy, there's a spinach artichoke dip recipe out there for you. So next time you're looking for a crowd-pleasing appetizer, give spinach artichoke dip a try. You won't be disappointed.