41 Vegetarian versions of classic recipes
How To Reuse Leftover Spinach And Artichoke Dip In New Dishes
A bowl of artichoke dip with potato chips on the side - from my point of view/Shutterstock
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
With football season and the holidays about to kick off in rapid succession, at some point, you'll likely have guests over to watch a game, cozy up with a movie, or mingle over snacks and cocktails. But those hosting (we see you and appreciate you) will inevitably end up with leftovers, and that includes things like loads of spinach and artichoke dip.
The thing is, as wonderful as spinach and artichoke dip is, eating it with chips alone can get pretty monotonous. Especially if you bought in bulk. Fortunately, this dip can be reused in lots of other quick meal options that will stop you from having to eat the same thing over and over again.
Use it to give your sandwiches a bit of extra love and dollop on a generous spread. Sure, it's technically a dip, but one of the main components is mayonnaise -- a quintessential sandwich ingredient. I recommend using spinach and artichoke dip with a more neutral poultry-based deli meat like chicken or turkey. Even shredded roast chicken leftovers would be a perfect filling for a sandwich like this.
Vegetarians also have plenty of room to play here. Use the dip as a landing for your favorite veggie sandwich fillings -- a nice slice or two of fresh mozzarella can go a long way to giving this sandwich some more heft. But the possibilities don't end there. We've got tons of great ideas for reusing that overly ambitious quantity of spinach and artichoke dip.
Read more: Where To Get Burgers During Fast Food Breakfast Hours
Make Chicken Salad With Spinach And Artichoke DipA chicken salad sandwich on a fresh white sub - Lauripatterson/Getty Images
Speaking of sandwiches, you can also use spinach and artichoke dip as a binder for chicken salad. (I know, I'm a genius.) Again, since it already contains mayo and usually another creamy component like sour cream or cream cheese, all you have to do is toss some cubed chicken together with a generous amount of dip and you're all set. Imagine all the sandwiches you could get out of a Costco rotisserie chicken and a massive batch of spinach and artichoke dip.
Turn this combo into a sandwich, eat your freshly made chicken salad with crackers, or even put a mound of it on some greens and spare yourself the carbs, if that's your thing. And if you're looking to change up the flavor a bit, you can obviously toss in some extra components as well like a strong Dijon mustard, hot sauce, or additional fresh herbs. All these go a long way toward reinventing that tired-looking dip.
Use Spinach And Artichoke Dip On A PizzaA sliced spinach artichoke pizza on a wooden pizza board - Brent Hofacker/Shutterstock
I'm cribbing this next suggestion from a trip I took to New York City some years back. While I was in the city enjoying its unbeatable slice scene, I visited a shop called Artichoke Basille's Pizza, where I got their famous artichoke pizza. It had artichoke hearts, spinach, cream sauce, mozzarella, and pecorino romano cheese on it, and I can see why it was such a hit with so many diners, though it was admittedly not the most delicate thing I had to eat on that trip.
This is easily something you can recreate at home using your leftover dip. Simply top your favorite homemade pizza dough (or premade crust, of course) with dip, add mozzarella and shaved parmesan, and toss it in the oven until it's bubbly and slightly golden brown on top. You'll need to be mindful of the strength of your crust, however. If it's a thinner one, be sure not to overdo it with the dip, as the last thing you want is an unchecked lava flow of hot cheese and dip scalding your chin.
For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more!
Read the original article on The Takeout.
Ring In The New Year With The Creamiest, Cheesiest Spinach Artichoke Dip
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
What's a New Year's celebration without an irresistible dip to keep everyone gathering around the snack table? Spinach artichoke dip has been a crowd-pleaser for decades, and for good reason. It's creamy, cheesy and packed with flavor. I still remember the first time I tried it at a friend's New Year's Eve party—it was love at first bite. The best part? This dip is shockingly easy to prepare ahead of time, so you can spend less time in the kitchen and more time toasting to midnight. Here's how to make the best spinach artichoke dip to ring in the new year.
Why spinach artichoke dip is always a hitWestend61
There's a reason this dip is a party favorite—it's an unbeatable combination of rich, creamy texture and fresh, savory flavor. Spinach artichoke dip typically combines sautéed spinach and artichoke hearts with a blend of cream cheese, mayonnaise and sour cream, creating the perfect velvety base. Grated Parmesan and mozzarella cheese add tanginess and a gooey, cheesy finish. The artichokes provide a subtle tang that complements the cheeses, while the spinach adds an earthy, fresh note that balances the richness.
Traditionally, the dip is baked until bubbly and golden on top, but it can also be served cold for a refreshing variation. Whichever way you serve it, spinach artichoke dip is a versatile dish that guarantees to disappear as soon as it hits the table.
How to make it perfectly creamy and flavorfulTo achieve the ultimate creaminess, use full-fat cream cheese, sour cream and mayonnaise. It's New Year's after all, so you can afford some indulgence. Make sure the cream cheese is at room temperature before mixing—it'll blend more easily, giving you a smoother base to work with. Finally, season your mixture with garlic, salt, pepper and a pinch of nutmeg to enhance the spinach's taste.
Tips for spinach artichoke dip successGrated parmesan cheese in the bowl
Westend61
Skip the store-bought version. Making your own dip is easy as any dip should be. Here's how to elevate it.
Choose your spinachI won't judge if you choose frozen or fresh spinach. The former saves you time, just be sure to thaw it well. Fresh spinach adds vibrant flavor and color—just sauté it briefly before adding it to the mixture. For both, make sure to thoroughly drain and pat dry (this goes for your artichokes, too!).
Grate your cheesePre-grated cheeses often have anti-caking agents that can affect melting. Grating your own cheese ensures a smoother dip. And more importantly, that added umami is worth it.
Bake to perfectionIf you're serving the dip warm, bake it at 375°F until the top is bubbly and golden brown. Then get ready for the perfect cheese pull.
Make-ahead spinach artichoke dip recipevegetarian spinach dip with salsa chips
grandriver
Follow this easy recipe from Tastes Better from Scratch. To make ahead, follow up through step four (or just until baking) and store in the refrigerator.
Ingredients:
1 (14 oz.) can artichoke hearts, drained and chopped
8 oz. Cream cheese, room temperature
1 cup freshly grated parmesan cheese, loosely measured
½ cup spinach, frozen, thawed and liquid squeezed out
Directions:
To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese. Combine until smooth.
Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish). Then, sprinkle remaining ¼ cup of parmesan cheese on top.
Bake for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
This dip pairs well with just about anything. While tortilla chips and baguette slices are classics, there are so many ways to elevate your spinach artichoke dip presentation. Consider serving it in a hollowed-out sourdough bread bowl for an edible and eye-catching centerpiece. For a healthier twist, pair it with fresh veggie sticks like carrots, celery, and bell pepper slices. Or go bold and serve it with pretzels or pita chips for an extra-crispy bite.
More dip recipes to snack on:
Mexican Street Corn Dip Is a Party-Perfect Snack Full of Zesty Flavors — 5-Minute Recipe
You'll Love Million Dollar Dip: It's Salty, Tangy + Slightly Spicy All in One — 5-Minute Recipe
How To Make Cannoli Dip: Easy 10-Minute Creamy Treat for Any Occasion
Spinach Artichoke Mac And Cheese
Chef notesI'd like to think that one thing we can all agree on is that spinach artichoke dip falls into the category of "superior dips." There's something undeniably addictive about the hot and melty concoction of cheeses and earthy artichokes and spinach, especially when atop a toasty piece of bread or crunchy tortilla chip. And with its exceptionally cheesy base, it's the perfect flavor profile to be combined with other cheesy classics, such as pizza, lasagna and, in this case, macaroni and cheese.
In developing this recipe, I wanted to pay homage to all the elements that make spinach artichoke dip so delicious while also being a darn good mac and cheese. I wanted the dish to be baked just as you would the dip, so it had to be sufficiently saucy so that it wouldn't dry out once baked. Next, it had to be deeply flavored with the artichoke and spinach flavor throughout — not pieces just mixed in. Additionally, I wanted the sauce to be a little tangy, very cheesy and undeniably creamy. Finally, there had to be some sort of crisp-crunchy component, reminiscent of the toast or tortilla chips you eat it with. Pounds of cheese later and I'm happy to report this recipe hits all those marks.
I found that the key to this recipe is in the sauce. Sautéing the artichokes and spinach first (plus some garlic) brings out their flavor and helps ensure the vegetables shine through the rich cheese sauce. Cooking the roux and then the bechamel with the sautéed vegetables helps to further permeate the sauce with the earthy flavor. While it can be argued that evaporated milk or half-and-half makes a better mac and cheese, I found regular ol' whole milk to yield the best textured bechamel. Dijon mustard provides a tangy edge while onion powder adds savoriness. A trio of mozzarella, sharp white cheddar and cream cheese provides the perfect combination of sharp cheesy flavor with the milky tang of the dip.
While I'm partial to using medium shells, feel free to swap in your favorite short-cut pasta. Just don't swap or skip out on the topping. A little more mozzarella — plus buttery panko breadcrumbs — crown the dish, making for the most delicious cheesy and crunchy finish. Every step and ingredient helps in making this the creamiest, most flavorful baked mac and cheese reminiscent of its namesake dip.
Technique Tip: Shred the cheese by hand from a block. The additives that keep pre-shredded cheese from clumping can also prevent it from melting completely.
Pre-toasting the panko mixture ensures the topping on the mac and cheese comes out golden brown without having to bake it for an extended amount of time. This, in turn, helps prevent the sauce from breaking or the mac and cheese from becoming dry.
For a video-worthy cheese pull, layer more mozzarella throughout the pasta. Transfer half of the sauced pasta to a baking dish, add a layer of shredded mozzarella, then add the remaining pasta and topping and bake.
Swap Option: Swap the medium shell pasta for another short-cut pasta, such as large elbows or cavatappi.
Preparation 1.Preheat the oven to 400 F with a rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
2.In a medium microwave-safe bowl, melt 3 tablespoons of unsalted butter in the microwave, about 30 seconds. Add the panko, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and stir until the breadcrumbs are evenly moistened. Spread the panko mixture in an even layer on the baking sheet and bake for 5 to 8 minutes or until golden. Set aside.
3.Meanwhile, bring a pot of well salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 9 minutes. Drain the pasta in a colander, briefly rinse and set aside while you make the sauce.
4.In the same pasta pot set over medium-how heat, add the milk and warm. Adjust the heat as needed so as not to bring to a boil.
5.In a large Dutch oven or heavy-bottomed pot over medium-high heat, melt 2 tablespoons unsalted butter. Add the artichokes and cook, stirring occasionally, until just turning golden brown in some spots, 10 to 12 minutes. You can add a splash of water 1 teaspoon at a time to deglaze, if needed.
6.Reduce the heat to medium. Add the spinach and cook until wilted, about 1 minute. Add the garlic,1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
7.Push the vegetables to the side. Add the remaining 3 tablespoons butter and cook until melted. Stirring constantly, add the flour and cook the roux until pale golden, 1 to 2 minutes. It's okay if the vegetables get incorporated back in.
8.Add about half of the milk and stir until smooth. Add the cream cheese and stir until completely melted. Add the remaining milk, mustard and onion powder and stir until well combined and smooth.
9.Cook until simmering, 3 to 6 minutes. Lower the heat to maintain a simmer and continue to cook, stirring occasionally, until the sauce coats the back of a spoon, 3 to 6 minutes.
10.Remove from the heat. Stir 1½ cups mozzarella and the cheddar, one handful at a time, making sure each addition is fully melted before adding the next. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the cooked pasta to the cheese sauce and stir to coat. Season with more salt and pepper to taste.
11.Transfer the macaroni and cheese to a 9-by-13-inch baking dish. Sprinkle the remaining mozzarella over the top and top with the toasted panko.
12.Bake for 10 to 15 minutes or until the panko is deeper golden brown in color, the mozzarella on top is melted and the sauce is gently bubbling around the edges.
Comments
Post a Comment