SPINACH AND ARTICHOKE DIP - I

2 14-oz. cans artichoke, coarsely chopped

8 ounces chopped spinach

1 cup mayonnaise

1 cup sour cream

3/4 cup grated cheddar cheese

1/4 cup grated Parmesan cheese

3 Tablespoons lemon juice

3 cloves garlic, finely chopped

Salt and pepper to taste

Combine the above ingredients and mix well. Put into a deep baking dish, and top with extra grated cheddar cheese. Bake in a 350-degree oven for about 10 to 15 minutes. Serve hot with blue corn tortilla chips. You can cut the fat in this recipe by using plain yogurt to substitute for a third or so of the mayonnaise. Also, you can use reduced-fat sour cream and reduced-fat cheese.

Serves how many: 8

Takes how long to make: 30 minutes, tops

Kid-friendliness rating: 7

(1 to 10, where 1= Won't eat it until after college and

10= They beg you to make it every night)

Difficulty rating: 2

(1 to 10, where 1= Practically boiling water and

10= Takes years and Julia Child's help to perfect)

Comments:

If you have a California Pizza Kitchen near where you live, they

make this wonderful dip. This is the only recipe I've found that comes close to CPK's version. It's so easy and delicious!

http://familyfun.go.com/recipes/family/yourfavrecipes/appetizers/0224spinartdipapp.html

Spinach Artichoke Dip - II

Recipe By : Sherrie Sculley

Servings : 6

Categories : Appetizers / Cheese / Vegetables

1 package frozen chopped spinach -- thawed and drained

1 Tablespoon butter or margarine

1/4 cup chopped onion

1 can artichoke hearts -- (14 oz) chopped and drained

1 cup Parmesan cheese

1 clove garlic -- minced

1/4 teaspoon Worcestershire sauce

1 dash hot pepper sauce

1 teaspoon lemon juice

1/4 teaspoon curry powder -- (optional)

Saute onion in the butter or margarine. Drain the spinach and press out all of the excess moisture. Spoon the mixture into a lightly greased 1 quart casserole. Bake in a 350 degree oven for 20 minutes or until bubbly. Serve with tortilla chips. Yield: 2 cups.

http://www.recipesource.com/munchies/dips-spreads/spinach-artichoke5.html

SPINACH AND ARTICHOKE DIP - III

(similar to that served at Houston's®)

Serves : 12

Prep. Time : 0:40

2 10 oz. boxes frozen spinach - thawed

1/4 cup real butter

1 Tablespoon minced fresh garlic

2 Tablespoon minced onion

1/4 cup all-purpose flour

1 pint heavy cream

2 teaspoons fresh lemon juice

1/2 teaspoon hot sauce

1/2 teaspoon salt

2/3 cup grated fresh Pecorino Romano cheese

1/3 cup sour cream

1/2 cup shredded Vermont white cheddar

1 12 oz. jar artichoke hearts - drained, coarsely chopped

1. Strain spinach and squeeze through cheesecloth to remove as much liquid as

possible. Chop finely; set aside.

2. In heavy saucepan over medium heat, sauté garlic and onions in butter until

golden, about 3-5 minutes.

3. Stir in flour and cook 1 minute.

4. Slowly whisk in cream and continue cooking until boiling.

5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese. Stir until

cheese has melted

6. Remove from heat and let stand 5 minutes.

7. Stir in sour cream then fold in dry spinach and artichoke hearts.

8. Sprinkle white cheddar on top.

9. Microwave to melt cheese and serve, OR portion and microwave to order.

Serve with tortilla chips for dipping and sour cream and salsa .

http://robbiehaf.com/Recipes/H/77.htm

SPINACH AND ARTICHOKE DIP - IV

From "The Best Slow Cooker Cookbook Ever"

Once you've mixed up this dip in the food processor cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.

MAKES 10 SERVINGS

2 8 oz. pkgs. cream cheese, softened

3/4 cup heavy cream (use half milk, if desired)

1/3 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1 16-ounce bag frozen cut leaf spinach, thawed and well drained

1 can quartered artichoke hearts (13 3/4-oz) rinsed and well drained

2/3 cup shredded Monterey Jack cheese

1 cup prepared salsa

crackers or tortilla chips, for serving

1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.

2. Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.

3. Cover and cook on the high heat setting 1 1/4 to 1 1/2 hours, until hot in the

center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring

around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting

and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.

http://vegetarian.about.com/library/crockpot/blspinartdip.htm

baked

SPINACH AND ARTICHOKE DIP - V

1 10 oz. pkg. frozen creamed spinach, thawed

1 14 oz. can artichoke hearts, drained and chopped

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 teaspoon white ground pepper

1 teaspoon lemon juice

1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan

cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon

mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.

3. Bake for 15 to 20 minutes, or until hot and bubbly.

Makes 4 cups

http://www.just-recipes.net/baked_spinach_artichoke_dip.htm