Best 7 Stovetop Spinach And Artichoke Dip Recipes

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Stovetop spinach and artichoke dip is a luscious, creamy, and warm dip that's perfect for any gathering. It's an easy and delicious appetizer or snack that can be made in just a few minutes. With its rich and flavorful combination of spinach, artichokes, cheese, and spices, it's sure to be a hit at your next party or get-together.

Here are our top 7 tried and tested recipes!

STOVETOP SPINACH AND ARTICHOKE DIP



Stovetop Spinach and Artichoke Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

Steps:

  • To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
  • Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

QUICK STOVE TOP SPINACH ARTICHOKE DIP



Quick Stove Top Spinach Artichoke Dip image

This dip is so quick and easy, but to make it even easier, you can make it ahead of time and then re-heat or bake it the day that you want to serve it. We've also made large batches of this dip and placed them in baking dishes and chilled them in the fridge. When the party day arrives, take out the dip and allow it to come to room temperature, then bake it at 350°F for about 20 minutes or until all the cheese is completely melted and hot.

Provided by Diane

Categories     Appetizer     Dips

Time 30m

Number Of Ingredients 12

1 Tablespoon (15ml) vegetable oil
1 clove garlic (, minced)
1 onion (, diced)
10 oz. (284g) chopped frozen spinach ( (thawed & drained of excess water))
14 oz. (395g) artichoke hearts (, drained and chopped)
3/4 cup (180ml) milk
8 oz. (226g) cream cheese ((1 package))
1 cup (240ml) parmesan cheese (, grated)
1/4 cup (60ml) mayonnaise
lots of fresh cracked black pepper (, to taste)
1 teaspoon kosher salt (, or to taste)
chips (, crackers, or vegetables for dipping)

Steps:

  • Heat a large saucepan over medium-high heat, add oil. When oil is hot, add the onions and garlic. Cook until they are light brown but not burnt, about 2 minutes.
  • Add spinach and chopped artichoke hearts. Cook until ingredients are combined well, about 3 minutes
  • In this order: Add milk first, then stir. Add cream cheese, parmesan cheese and mayonnaise. When mixture begins to melt, turn heat to low.Season with salt and pepper. Slowly stir and simmer ingredients until all cheese is completely melted and dip becomes creamy and well combined. Cook for about another 2-3 minutes to blend flavors together.
  • Serve immediately when it's warm with bread, crackers or tortilla chips.

Nutrition Facts : Calories 340 kcal, Carbohydrate 10 g, Protein 12 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 63 mg, Sodium 1116 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

STOVE TOP SPINACH AND ARTICHOKE DIP



Stove Top Spinach and Artichoke Dip image

This sounds more complicated than it is. Got this recipe off Good Morning America. The dip is WONDERFUL!!!!

Provided by TishT

Categories     Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 tablespoon butter
3 garlic cloves, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or 1 cup vegetable stock
1/2 cup half-and-half or 1/2 cup heavy cream
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
2 (10 ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded italian four cheese blend (10 oz, provolone, Parmesan, mozzarella and asiago)
salt & freshly ground black pepper
1 loaf crusty round bread
1 loaf multigrain bread or 1 loaf wheat baguette, sliced

Steps:

  • To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
  • Add butter to oil.
  • When butter melts, add garlic and onions to the pot.
  • Sprinkle in thyme leaves.
  • Saute 2 minutes, add chopped red pepper.
  • Saute mixture a minute more.
  • Sprinkle in flour, stir to coat vegetables.
  • Cook flour a minute.
  • Whisk in wine and reduce by half.
  • Whisk in stock and thicken sauce 1 minute.
  • Stir in half-and-half or cream.
  • When sauce returns to a bubble, add artichokes, spinach and cheeses.
  • Keep stirring until cheeses melt and sauce is well combined.
  • Add salt and pepper and adjust seasonings to your taste.
  • Remove the top from the round loaf and cube.
  • Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
  • Reserve extra dip to warm and refill as necessary.
  • Cut up bread bowl when baguette slices are gone.
  • The bowl is the best part as it absorbs juices from the dip.

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

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 AND ARTICHOKE DIP



Spinach and Artichoke Dip image

This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.

Provided by Simmi G

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 6

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 ½ cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  • In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
  • Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g

FABULOUS SPINACH AND ARTICHOKE DIP



Fabulous Spinach and Artichoke Dip image

If you love Applebee's® spinach and artichoke dip, this is the one for you. Serve with chips or bread and enjoy.

Provided by canderson09

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan-Romano cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
1 teaspoon minced garlic
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
  • Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 5.1 g, Cholesterol 28.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 523.8 mg, Sugar 1 g

EASY SPINACH ARTICHOKE DIP



Easy Spinach Artichoke Dip image

Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 5

2 cups mayonnaise
2 cups grated Parmesan cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced

Steps:

  • In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh ingredients: Fresh spinach and artichoke hearts will give your dip the best flavor. If you can't find fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
  • Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will be mushy and lose its flavor.
  • Use a good quality cheese: The cheese is one of the most important ingredients in spinach and artichoke dip, so it's important to use a good quality cheese. A sharp cheddar cheese or a Parmesan cheese will give your dip a lot of flavor.
  • Don't skimp on the artichoke hearts: Artichoke hearts are another important ingredient in spinach and artichoke dip, so don't skimp on them. Use a good quality canned or jarred artichoke hearts, or you can roast your own artichoke hearts.
  • Add some extras: Feel free to add some extra ingredients to your spinach and artichoke dip, such as diced red peppers, chopped sun-dried tomatoes, or crumbled bacon. These extra ingredients will add flavor and texture to your dip.

Conclusion:

Spinach and artichoke dip is a delicious and versatile appetizer that can be served with a variety of dippers, such as tortilla chips, pita chips, or crackers. It's also a great make-ahead dish, so you can prepare it ahead of time and then reheat it when you're ready to serve. Whether you're serving it at a party or just enjoying it as a snack, spinach and artichoke dip is sure to be a hit.

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