Penny......I put 'Spinach and Artichoke dip' in the SEARCH box and came up with these....now you have a good choice to read thru.
Your D-I-L's is a very easy one too, sounds good. Stovetop Spinach and Artichoke Dip 2 Tablespoons extra virgin olive oil
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
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago; usually comes in 10-ounce pouches)
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
To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, in a slow stream.
Add butter to oil.
When butter melts, add garlic and onions to the pot.
Sprinkle in thyme leaves.
Sauté 2 minutes, add chopped red pepper. Sauté 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; 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.
http://community.campbellkitchen.com/topic/Kids-Liked/Stovetop-Spinach-Artichoke/400001994&#msg400014236 posted by--Cin(\0/) Jan 24, 2008
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My neighbor made this the other night for Scrabble: Take one jar of the Tostidos Creamy Spinach Dip; mix in one jar of artichokes marinaded in EVO, drained and coursely chopped; place in small baking dish; top with cheddar cheese and bake at 350 until heated through and cheese is melted (about 20 minutes). Serve with crackers or tortilla chips. It was delish!
http://community.campbellkitchen.com/topic/Timesavers/Super-Easy-Spinach/400002066&#msg400014768 posted by--1hotbiscuit Feb 4, 2008
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Re: Baked Tortilla Chips I took the chips to a dinner party last night, but I sprinked them with Parmesan cheese befor I baked them. With all the talk about artichoke dip, I add that too. Here is my dip.
Hot Spinach Artichoke Dip 1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream or drained yogurt*
1 cup freshly grated Parmesan
1 cup grated jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven and squeeze dry. Drain the artichoke hearts and coarsely chop.
Combine all the ingredients in a large bowl. Stir well. Scrape into the prepared casserole dish. Bake for 20-30 minutes.
*A substitute for sour cream with a lot less fat. Line a strainer with two layers of cheese cloth or large coffee filter, add yogurt and let drain in the frig overnight. Once the liquid is out it will keep quite a while in the frig. It will not curdle if boiled like sour cream does sometimes.
http://community.campbellkitchen.com/topic/Everyday-Homemade-Meals/Baked-Tortilla-Chips/400001507&#msg400010569 posted by--Sott Nov 4, 2007
~~AND THIS WAS UNDER THE SAME POST~~ Hey Shan...this is the one I normally use....don't remember where I got it.
Spinach Dip 1 package frozen chopped spinach, thawed and drained
1/2 c red bell pepper, diced
1 tbsp minced garlic
1 (6.5 ounce) jar artichoke hearts, drained and mashed
1/2 c sour cream
1/2 c grated Parmesan cheese (freshly grated for best flavor!)
salt / pepper to taste
1/4 cup heavy cream (You can use half and half here to reduce fat content)
Preheat oven to 350 degrees F (175 degrees C).
Mix spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season w/salt/pepper. Mix will be thick, add cream to thin to dip consistency. Spoon into a 1 qt baking dish.
Bake for 20 minutes, or until bubbly. Serve with crackers.
~~PS~~ Gotta be good with Scott's homemade chips!
posted by--DJ
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"Olive Garden's" Spinach Artichoke Dip This recipe is supposed to emulate Olive Garden's version of the popular dip. I've not had it at the restaurant, but it's a tasty dip, all the same.
1 c diced artichoke hearts (frozen or canned, not marinated)
1/2 c frozen chopped spinach, thawed
8 oz cream cheese
1/2 c grated Parmesan
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
Microwave artichoke hearts and spinach, covered witih plastic with slit to allow steam to escape, on high for four minutes. Stir, microwave again for 2-3 minutes more or until artichoke hearts are tender. (Alternate: Boil over medium heat about 10 minutes or until tender.)
Heat cream cheese in small bowl on high for 1 minute, or in saucepan until just hot.
Add spinach and artichoke hearts to cream cheese, stir well.
Add remaining ingredients and combine. Serve warm with pita bread, tortilla chips or crackers.
http://community.campbellkitchen.com/topic/Timesavers/Quotolive-Gardensquot-Spinach/600000526&#msg600002313 posted by--Star Sep 22, 2005
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