Best 8 Mossy Swamp Dip Artichoke Spinach Recipes

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Mossy Swamp Dip is a rich, flavorful, and creamy spinach and artichoke dip that can be prepared with fresh or thawed ingredients, making it a great appetizer for any occasion. This recipe is a delightful blend of spinach, artichoke hearts, cream cheese, and a variety of spices, creating a smooth and savory dip that will tantalize taste buds. With just a few simple steps, you can create this delectable dish that is sure to be a hit at your next party or gathering.

Here are our top 8 tried and tested recipes!

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It's hot, bubbly, cheesy, just begging for some crusty bread or tortilla chips.

Provided by Meggan Hill

Categories     Appetizer

Time 30m

Number Of Ingredients 8

8 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup sour cream
12 ounces marinated artichoke hearts (drained and chopped (see note 1))
10 ounces frozen chopped spinach (thawed and excess water removed (see note 2))
1 cup shredded mozzarella cheese ((4 ounces))
Salt and freshly ground black pepper (to taste)
tortilla chips (or bread chunks for serving)

Steps:

  • Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
  • In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.

Nutrition Facts : Calories 222 kcal, ServingSize 0.5 cup, Carbohydrate 4 g, Protein 5 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 376 mg, Fiber 2 g, Sugar 1 g

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

Recipe video above. This dip is a hit with everyone! Particularly terrific served warm, but also fantastic at room temperature, this dip is soft so crackers won't break when you scoop up dip! Quick to make using a microwave, though you can bake if you prefer (it doesn't add anything to flavour, but some like to brown the top, I don't).

Provided by Nagi

Categories     Appetizer

Number Of Ingredients 9

400 g / 14 oz artichoke hearts in brine (, drained (Note 1))
250 g / 8 oz frozen chopped spinach (, thawed (Note 2))
250 g / 8 oz Philadelphia cream cheese ((Note 3))
1 tsp garlic powder ((or 2 garlic cloves, minced))
1/3 cup mayonnaise ((Note 4))
½ cup sour cream or yoghurt ((full fat recommended))
1 cup grated cheese (, any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5))
½ cup grated parmesan cheese
Salt and pepper to taste

Steps:

  • Roughly chop the artichokes.
  • Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
  • Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
  • Add remaining ingredients. Mix until just combined (don't overmix vigorously, otherwise you'll smush the artichokes and spinach).
  • Warm in microwave to your taste. Adjust salt and pepper to taste.
  • Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.

Nutrition Facts : ServingSize 109 g, Calories 200 kcal

MOSSY SWAMP DIP (ARTICHOKE-SPINACH)



Mossy Swamp Dip (Artichoke-Spinach) image

A creamy, chunky dip full of flavor and texture! Great for Halloween or for an easy pot luck item (just don't call it Mossy Swamp Dip at your pot luck unless it's a Halloween pot luck or you enjoy freaking out your friends). Quick and simple enough to make for week night or double up a batch and have it for a classy movie night!

Provided by ThatCaptJim

Categories     Spinach

Time 55m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 13

1 (16 ounce) package frozen spinach, chopped
1 (14 ounce) jar marinated artichoke hearts
6 green onions (one small bunch)
1 (2 ounce) can water chestnuts
1 cup parmesan cheese, coarsely shredded
1 cup mozzarella cheese, shredded
3/4 cup sour cream
3/4 cup mayonnaise
5 -6 garlic cloves, chopped
1 teaspoon black pepper, freshly cracked
1 teaspoon salt (or to taste)
1 teaspoon paprika
1 tablespoon red pepper sauce

Steps:

  • Preheat oven to 350°F.
  • Thaw spinach and squeeze to get as dry as possible.
  • Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade.
  • Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops.
  • Chop water chestnuts coarsely.
  • Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed.
  • Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt.
  • Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky.
  • Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!).
  • Sprinkle with red pepper sauce, paprika, and more cracked black peppers.
  • Serve with hearty chips, large croutons, or over pasta!

Nutrition Facts : Calories 283, Fat 18.9, SaturatedFat 7.7, Cholesterol 39, Sodium 869.7, Carbohydrate 18.8, Fiber 6.8, Sugar 4, Protein 12.8

SKINNY SPINACH AND ARTICHOKE DIP



Skinny Spinach and Artichoke Dip image

Tangy and delicious, this dip is always a hit with our guests, and no one ever suspects that we saved them quite a few calories. Serve with tortilla chips, pita chips, crackers, or toasted french bread. Well complemented by red wine.

Provided by Bethany Hunt

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 16

Number Of Ingredients 10

2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
1 cup fat-free sour cream
1 cup shredded Romano cheese
½ cup shredded Parmesan cheese
¼ cup roasted red peppers, drained and chopped
2 cloves garlic, minced
½ teaspoon lemon juice
½ cup coarsely crushed garlic croutons

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
  • Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 7 g, Cholesterol 27.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 319.9 mg, Sugar 1.9 g

SMOKY SPINACH ARTICHOKE DIP



Smoky Spinach Artichoke Dip image

Provided by Aarti Sequeira

Time 40m

Yield 6 servings

Number Of Ingredients 12

8 ounces frozen chopped spinach, thawed, see Cook's Note*
1 (12-ounce bag) frozen artichoke hearts, thawed
1/2 cup plus 2 tablespoons freshly grated Parmesan
1/2 cup grated smoked gouda
1/2 cup shredded mozzarella
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon whole coriander seeds
1/2 cup mayonnaise
1/2 cup sour cream
4 ounces cream cheese
Tortilla chips, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
  • Chop the artichokes into bite-size chunks.
  • In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
  • Allow the dip to cool slightly before serving with tortilla chips.
  • *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.

DUMP SPINACH AND ARTICHOKE DIP FROM FROZEN



Dump Spinach and Artichoke Dip from Frozen image

This is the easiest spinach artichoke dip you'll ever make! Everything goes into a baking dish and straight into the oven all at once-even the frozen spinach and artichokes. We like to finish the dish with a sprinkle of panko and a quick run under the broiler for a crispy top. But you can skip it if you're short on time. Serve this with sturdy chips or baguette slices for dipping.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 heaping cups frozen artichoke quarters
One 8-ounce block cream cheese
2 heaping cups chopped frozen spinach
1 cup grated Havarti cheese
1 cup grated low-moisture mozzarella
1/4 cup heavy cream
1/3 cup mayonnaise
1 clove garlic, grated
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
  • Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.

MOLD AND MILDEW DIP AKA SPINACH ARTICHOKE DIP



Mold and Mildew Dip Aka Spinach Artichoke Dip image

This is one of my favorite dips to serve for dinner or as a snack. I like using homemade mayonnaise, but you can use your favorite mayonnaise. Use Parmesan, Romano, or Asiago cheese in this dip, but make sure that it is freshly grated for the best flavor. The green color and odd consistency of this dip make it perfect for Halloween, especially with the addition of some green food coloring.

Provided by shawnajean

Categories     Spreads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 frozen artichoke hearts, boxed, defrosted and drained
2 cups mayonnaise
1 bunch thinly sliced scallion
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups grated parmesan cheese
1 teaspoon white pepper
1 teaspoon Hungarian paprika
green food coloring

Steps:

  • Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish.
  • Add the mayonnaise, scallions, spinach, grated cheese, and spices.
  • Add as much green food coloring as desired. Bake at 350°F for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.

Nutrition Facts : Calories 349.5, Fat 27.1, SaturatedFat 7.3, Cholesterol 37.3, Sodium 826.3, Carbohydrate 16.9, Fiber 1.3, Sugar 4.3, Protein 11.6

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

This is a family favorite. It is great to serve with crusty bread, tortilla chips, and vegetables. You can substitute vegetable stock for chicken broth, or to eliminate wine add an extra 1/2 cup of stock. Keep warm in a small slow cooker or fondue pot.

Provided by aharoldsen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 12

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 small onion, chopped
1 small red bell pepper, chopped
1 pinch Italian seasoning, or to taste
2 tablespoons all-purpose flour
½ cup dry white wine
1 cup canned chicken broth
½ cup half-and-half
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts in water, drained and chopped
3 cups shredded mozzarella cheese

Steps:

  • Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
  • Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.

Nutrition Facts : Calories 158.2 calories, Carbohydrate 7.9 g, Cholesterol 24.8 mg, Fat 9.2 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 4.5 g, Sodium 423.4 mg, Sugar 1.3 g

Tips:

  • Plan Ahead: Prepare the dip the day before or at least a few hours before serving to allow the flavors to meld.
  • Choose Fresh Ingredients: Use fresh artichoke hearts, spinach, and cream cheese for the best flavor and texture.
  • Drain the Artichoke Hearts Properly: Make sure to drain the artichoke hearts thoroughly before adding them to the dip to prevent a watery consistency.
  • Use High-Quality Cheese: Opt for a good quality Parmesan or Asiago cheese for a richer flavor.
  • Adjust the Seasonings to Taste: Add more or less garlic powder, salt, and black pepper to suit your taste preferences.
  • Top with Your Favorites: Before serving, consider topping the dip with additional Parmesan cheese, chopped walnuts, or crispy bacon for extra flavor and texture.

Conclusion:

The Mossy Swamp Dip is a crowd-pleasing appetizer that is perfect for any occasion. Its creamy, savory, and slightly tangy flavor, coupled with the contrasting textures of the artichokes, spinach, and cream cheese, makes it an irresistible dip. Whether you serve it with crackers, veggies, or bread, this dip is sure to be a hit. So gather your ingredients, follow the simple steps, and indulge in this delectable culinary creation that will leave your taste buds satisfied.

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