Hot Spinach Artichoke Dip Recipe Peas And Crayons Instructions. first defrost your spinach. you can use boiling water, the microwave, or leave it overnight in the fridge to thaw. for the frozen chopped spinach, you’ll want to squeeze it dry with a handful of paper towels to remove the water from the spinach. for the creamed spinach, simply defrost or heat until bubbly. Instructions. rinse spinach, but do not dry. add the wet spinach to a stock pot or skillet and cook down over medium low heat (about 5 7 minutes). once the spinach has cooked down, remove from heat and allow to cool. while the spinach cools, preheat oven to 350 degrees.
Recipe Hot Spinach Artichoke Dip Combine with spinach. gently place won ton squares in a mini muffin tray spritzed with spray oil. for extra crunch you can also lightly spray the won ton wrappers themselves with a little oil. bake for 5 minutes to lightly crisp. combine creamed spinach with your trio of cheeses and season with garlic powder, red pepper flakes, salt, and pepper. Reheat in the oven or briefly in the microwave until warmed throughout. to freeze: prepare the dip without baking and place it in a freezer safe container for up to 2 months. thaw overnight in the refrigerator and bake in the oven or cook in the slow cooker as directed. serve warm. Instructions. preheat oven to 400 degrees. in a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. add the garlic, mozzarella cheese, parmesan, artichokes and spinach. spread the mixture evenly into a 1 quart baking dish. Method. preheat the oven to 350°f with a rack in the center position. in a medium bowl, combine the cream cheese, mayonnaise, parmesan, garlic, basil, garlic powder, salt, artichoke hearts, spinach, and ½ cup of the mozzarella. add the mixture in an even layer to an ovenproof skillet or an 8 x 8 inch baking dish.
Hot Spinach Artichoke Dip The Recipe Critic Instructions. preheat oven to 400 degrees. in a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. add the garlic, mozzarella cheese, parmesan, artichokes and spinach. spread the mixture evenly into a 1 quart baking dish. Method. preheat the oven to 350°f with a rack in the center position. in a medium bowl, combine the cream cheese, mayonnaise, parmesan, garlic, basil, garlic powder, salt, artichoke hearts, spinach, and ½ cup of the mozzarella. add the mixture in an even layer to an ovenproof skillet or an 8 x 8 inch baking dish. Add onion and cook, stirring frequently, until translucent, about 2 3 minutes. stir in garlic until fragrant, about 1 minute. stir in wine, scraping any browned bits from the bottom of the skillet. stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes. Preheat oven to 350°f. drain and chop the artichoke hearts. thaw and drain squeeze out excess water from spinach. (10 oz spinach, 1 can artichoke hearts) in a medium bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, salt,pepper, and red pepper flakes. if the cream cheese is still cold it will be hard to mix everything together.
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