Best hot, baked Florentine artichoke dip

Here is another winner recipe after researching countless baked spinach-artichoke recipes for a family- friendly holiday appetizer. Hot and bubbling straight from the oven with a lovely crispy topping.

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makes 4 cups and is enough for 8 to 10 people

1 (10 oz) pkg frozen chopped spinach, thawed
1 (12 oz) jar marinated artichoke hearts, drained and chopped
12 oz cream cheese, softened
1 heaped cup freshly grated Parmigiano Reggiano
1/2 cup good mayonnaise
3 large garlic cloves, squeezed
2 tbsp lemon juice
1 & 1/2 cups French breadcrumbs (homemade)
2 tbsp butter, melted

Drain the spinach, press between layers of paper towels to remove excess moisture.
Combine the spinach, artichoke hearts and the next 5 ingredients in a bowl, stirring well.
Spoon into a lightly greased 11″ by 7″ baking dish.
Combine the breadcrumbs and butter, sprinkle over the spinach mixture.
Bake, uncovered at 375 degrees for 25 to 30 minutes.
Serve with assorted crackers or breadsticks.

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Slow cooker spinach and artichoke dip

This couldn’t be easier and I highly recommend you go out and get a slow cooker, especially for around the Holiday times. I use it throughout the year. From the food blog called “Damn Delicious”

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Yield 8 servings

Simply throw everything in the crockpot (slow cooker) for the easiest, most effortless spinach and artichoke dip.

2 (14-ounce) cans artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
8 oz sour cream
1 small onion, diced
2 cloves garlic, crushed
3/4 cup grated Parmesan cheese
3/4 cup milk
1/2 cup crumbled feta cheese
1/3 cup mayonnaise
1 tbsp red wine vinegar
1/4 tsp freshly ground black pepper
8 oz cream cheese, cubed

Place the artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Bubbling cheese, crab, spinach and artichoke dip

All my favorite things rolled into a hot, gooey dip, great for dunking bread, crackers or tortilla chips

 

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1 tablespoon butter
2 cloves garlic, chopped
1/4 cup dry white wine
1 cup baby spinach,packed
4 ounces cream cheese, at room temperature
1/2 cup sour cream
chili sauce to taste
salt and pepper to taste
1/4 cup Parmigiano Reggiano,freshly grated
1/2 cup mozzarella, grated
1/2 cup good quality mature cheddar, freshly grated
1 cup artichoke hearts, chopped
1 cup crabmeat, chopped
3 green onions, chopped

Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about 30 seconds.
Add the white wine and spinach and heat until the spinach wilts, about 1-2 minutes.
Process the spinach, cream cheese, sour cream, chili sauce, salt and pepper in a food processor until nice and mixed.
Mix everything, place the mixture into a baking dish bake in a preheated 350F oven until bubbling and golden brown on top, about 20-30 minutes.

Jerusalem artichoke and mushroom dauphinoise

This is almost sexy in it’s unctious creaminess!!
Make sure the artichokes are tender when you cook them, because when I cooked this the first time, they weren’t!

1 1/2 lbs Jerusalem artichokes (or sunchokes)
2 tbsp olive oil
1 sliced onion
2 crushed cloves of garlic
5 cups cremini mushrooms, sliced
1 cup creme fraiche or sour cream
2/3 cup light cream or whole cream
1 tbsp whole grain mustard
1 good pinch freshly grated nutmeg
1 lemon, grated zest only
1 heaped tbsp chopped fresh parsley
3/4 cup grated gruyere cheese

Preheat oven to 350 degrees
Cook artichokes in lightly salted boiling water for 15 minutes or until tender.
Meanwhile, heat 2 tbsp olive oil in a large pan. Add 1 sliced onion and 2 crushed cloves garlic and saute for 3 minutes until soft.
Increase the heat and add the sliced mushrooms and cook for 5 to 10 mins tossing occasionally, until golden.

Drain the artichokes and refresh under cold running water. Drain again and peel.
Slice any large artichokes into thirds and arrange in a shallow 1 1/4 quart dish with the mushroom mixture.

In a bowl mix together the sour cream, (or creme fraiche)  light cream, whole grain mustard, freshly grated nutmeg, grated zest of a lemon and chopped parsley. Season well and pour over the vegetables.
Sprinkle the top with the grated gruyere cheese and bake for 30 to 40 minutes until golden and bubbling.
Serve immediately.