Best 4 Spinach Kale Artichoke And Red Pepper Dip Recipes
Spinach kale artichoke and red pepper dip is a rich and creamy dip that blends the unique flavors of spinach, kale, artichokes, and red peppers. It's a versatile dish that can be served as an appetizer with crackers or bread, or as a main course when paired with a side salad. The combination of vegetables and herbs in this dip makes it a healthier option than many other dips, while the creamy sauce adds a satisfying richness. Whether you're looking for a light snack or a hearty meal, spinach kale artichoke and red pepper dip is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
KALE AND ARTICHOKE DIP
This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.
Nutrition Facts : Calories 102 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 365 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 9 grams, Sugar 3 grams
SPINACH, ARTICHOKE AND RED PEPPER DIP
Provided by Eddie Jackson
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.
- Cut the bread top and center into cubes and set aside.
- Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.
- Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.
- Serve with the bread cubes, baguette, crackers and crudites.
SPINACH ARTICHOKE DIP
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
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
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Recipe courtesy Guy Fieri, It is easy - 6 minute prep time and it can be made ahead of time. Once you have prepared it, you need to warm it but that's free time to do other things. I have tweaked the recipe to suit our needs. :)
Provided by Manami
Categories Spinach
Time 31m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350ºF.
- In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
- Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
- Put on the grill over indirect heat (350º F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
- Carefully remove from the grill and serve with the chips.
- *The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.
Nutrition Facts : Calories 142.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 806.7, Carbohydrate 13.9, Fiber 4.8, Sugar 1.6, Protein 5.9
Tips:
- To save time, use pre-chopped vegetables or frozen spinach and kale.
- For a creamier dip, use full-fat sour cream or Greek yogurt.
- If you like a bit of a kick, add a pinch of cayenne pepper or red pepper flakes.
- For a more flavorful dip, roast the red peppers before adding them to the mixture.
- Serve the dip with a variety of dippers, such as pita chips, crackers, or vegetable crudités.
Conclusion:
This spinach, kale, artichoke, and red pepper dip is a delicious and healthy appetizer or snack. It's easy to make and can be tailored to your own taste preferences. Serve it with a variety of dippers and enjoy!
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