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Appetizers, Dips

Spinach Artichoke Dip – Olive Garden Recipe

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Olive Garden’s Spinach & Artichoke Dip Recipe

1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.  Coat a large non-stick baking pan with pan spray; fill pan with mixture.

Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil.  Grill bread on both sides. Sprinkle top of heated dip with Parmesan cheese.  Serve hot with grilled bread.

Olive Garden's Spinach Artichoke Dip

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Spinach Artichoke Dip – Olive Garden Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings

Spinach Artichoke Dip – Olive Garden Recipe

Ingredients

1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature

8 oz mascarpone cheese, room temperature

2 Tbsp all-purpose flour, sifted

1 cup Parmesan cheese, grated

1/4 tsp fresh thyme leaves

1/4 tsp crushed red pepper

1 Tbsp fresh flat leaf parsley, chopped

1 garlic clove, minced

5 green onions, chopped

Salt to taste

Ground black pepper to taste

1 6-oz pack fresh spinach, chopped

8 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Instructions

Preheat oven to 325ºF

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with mixture.

Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil.

Grill bread on both sides.

Sprinkle top of heated dip with parmesan cheese.

Serve hot with grilled bread.

http://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip-olive-garden-recipe/

Appetizers, Dips

Pimento Cheese

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Pimento Cheese

Pimento Cheese

1 1/2 cup Mayonnaise
1 (4 oz) jar diced pimentos, drained
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
16 oz sharp cheddar cheese  (freshly shredded – not pre-packaged shredded)

Mix together the first 4 ingredients then stir in the cheese until well mixed.  Refrigerate for 24 hours before serving.

*recipe and picture posted on facebook by “Musings of a Plus Size Southern Girl” fb page.

Pin it!  Here’s the link: http://www.pinterest.com/pin/280278776784196046/

Sharon Springfield

Sharon Springfield

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Appetizers, Dips

Pepperoni Ranch Dip

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Pepperoni Ranch Dip I saw a similar recipe on Pinterest and it looked really tasty, so I headed into the kitchen to make a similar dip with the ingredients that I already had on hand.  Here’s what I came up with.

Pepperoni Ranch Dip

Pepperoni Ranch Dip Ingredients Combine the following ingredients in a bowl:

4 oz. shredded Monterrey Jack cheese
2 green onion tops, thinly sliced
1/2 package mini pepperonis
1/3 cup mayonnaise
2 Tbs Ranch Dressing Mix powder Pepperoni Ranch DipPour Pepperoni Ranch dip into a serving bowl.  Serve with crackers. *Keep refrigerated This dip recipe is LOW CARB too!  So as long as you don’t over-do the crackers, you can eat this when you are watching your carbs.  🙂 Hope you enjoy this Pepperoni Ranch Dip!

Pin this recipe on Pinterest!  http://www.pinterest.com/pin/280278776784192564/

Sharon Springfield

Sharon Springfield

  Sharon Springfield on PinterestSharon Springfield on FacebookFollow Me On Google+ http://sharonspringfield.com/images/cooking-blog-logo.jpghttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpg

Low Carb Pepperoni Ranch Dip

Appetizers, Dips

Buffalo Chicken Beer Cheese Dip

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Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip

Ingredients

2 tbs olive oil
3 boneless skinless chicken thighs, cut into small pieces
8 oz sour cream
16 oz cream cheese, softened
3/4 cup Parmesan
3/4 cup Mozzarella, plus ½ cup mozzarella for top
1/3 cup Franks Red Hot Sauce
2/3 cup IPA beer
1 tsp garlic powder
2 tbs cornstarch
½ cup blue cheese crumbles

Directions

Preheat oven to 350° F

Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.

In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle with blue cheese and serve warm with chips.

Buffalo Chicken Beer Cheese Dip

Sharon Springfield

Sharon Springfield

Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Appetizers, Dips, Vegetarian

Spinach Artichoke Dip

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Spinach Artichoke Dip

1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese

Thaw spinach as package directs, squeeze out any excess liquid.  Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.  Pulse until blended.  Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish.  Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.  Stir and serve with crackers.

14  Servings

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Spinach Artichoke Dip

Yield: 14 servings

Ingredients

1 -10 oz. package frozen chopped spinach

1 -8 oz. package cream cheese

1/2 cup sour cream

1 -12 oz. jar marinated artichoke bottoms or hearts

1 -7 oz. jar roasted red peppers, drained

1/4 cup grated Parmesan cheese

Instructions

Thaw spinach as package directs, squeeze out any excess liquid. Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.

Pulse until blended.

Add drained peppers and Parmesan cheese; pulse until fairly smooth.

Transfer mixture to a 1 1/2 quart baking dish.

Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.

Stir and serve with crackers.

http://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip/