It will taste even better after the flavors have had time to develop! Top with remaining shredded mozzarella cheese. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, … This year will be quiet with just the four of us for Christmas Eve and Christmas Day dinner. In my experience the steam from the slow cooker itself is enough to thin the spinach artichoke dip to the perfect consistency. Thinly slice 3 scallions and mince 2 garlic cloves. If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. So comforting and always a true crowd-pleaser! That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Prepare the spinach. Position a rack in the center of the oven and heat the oven to 425°F. We promise we won’t tell. This easy dip recipe comes together quickly on the stovetop. No mayo in this particular spinach artichoke recipe. Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Coral Lee/Kitchn. It's oven baked and served warm and melty. Serve warm with tortilla chips, crackers or toasted baguette slices. To reheat dip, let frozen dip thaw in the refrigerator overnight. When cool enough to handle, squeeze all the excess moisture from the spinach. Meanwhile, finely grate the zest of 1 lemon. A quick stint on the stove means that you can start with cream cheese straight out of the refrigerator, and the heat guarantees that everything is perfectly melted and combined. Many spinach and artichoke dip recipes call for softening cream cheese first and then mixing it with the other ingredients before it goes in the oven. Place the cream cheese, sour cream, cooked spinach, artichoke hearts, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Using frozen artichokes instead of canned or jarred ones makes sure you’re getting the best flavor, especially since this recipe is artichoke-heavy. Drain the artichokes and chop into bite-sized pieces. This version is so easy to make. In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 … Transfer the mixture to the prepared baking dish. If you find yourself with leftover dip, which, let’s face it, will probably not happen, you can also toss it with some hot pasta for a super-easy dinner. Got a tip, kitchen tour, or other story our readers should see? Add the lemon zest. It isn’t hard to make a tasty version of this dip, but with a few tips you can make the ultimate spinach and artichoke dip — one so delicious you just might eat so much you spoil your appetite for dinner. Heat the oven to broil. Add the artichokes, moz… Bread cubes, assorted neutral crackers, tortilla chips, crostini, or crudités all work well.I most often serve this dip … Add the creamy ingredients and seasoning. Lightly grease a baking dish — size of dish depends on how thick or thin you prefer the dip to be. And finally, every good spinach artichoke dip needs a punch from garlic. baking dish. This Spinach Artichoke Dip is a favourite at our Christmas Eve Parties which is why I wanted to share it with you guys. Sprinkle with the remaining 1/2 cup mozzarella cheese. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper. Gently mix, don't mash, your diced ingredients to make the dip thick and chunky. Spread mixture evenly into prepared baking dish. Remove the dip from the heat and stir in the lemon zest. How to Make This a Crock Pot Spinach Artichoke Dip Possible Recipe Variations: Use Fresh Spinach: cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Published December 28, 2015. Dry and chop the spinach. Spinach Artichoke dip made in the slow cooker and ready to be served. * Percent Daily Values are based on a 2000 calorie diet. This dip is easy to make ahead of time, refrigerate, and heat the day you’re serving, and will stay good in the refrigerator for 4-5 days. I recommend using frozen spinach, rather than fresh, because it’s less expensive, easier to work with and honestly, it even tastes better in the end. Gently stir in artichoke hearts and spinach. You’ll find the full recipe below, but here’s the gist: 1) Thaw frozen spinach. ) thaw frozen spinach liquefy water-heavy vegetables, such as tomatoes or onions leaving. The center of the oven to 425°F quiet with just the four of for... 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