However, sometimes simplicity is key, so we're here to tell you that there's a three-ingredient artichoke dip that skips the spinach and cream cheese that will still make for a satisfying appetizer.

Let’s get right to it. These are the ingredients I used to make my spinach and artichoke dip with goat cheese. As the title ...

Take fresh spinach and blanch in hot water then soak it in chilled water for 5-7 minutes. 2. Squeeze and drain all the water from the spinach. 3. Take one medium sized ... add lime-juice and cubed ...

Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes.

The filling has classic spinach artichoke dip flavor from cooking baby spinach with shallot, garlic, crushed red pepper, and marinated artichoke hearts, then mixing everything with cream cheese ...

Meanwhile, in medium bowl, beat cream cheese ... Stir in artichoke hearts and spinach. In 8-inch skillet, melt butter over low heat. Add garlic cloves; cook 2 to 3 minutes, stirring occasionally ...

This week, I’m serving up cheesy bell pepper tuna melts, spinach-artichoke dip spaghetti squash and egg ... My family loves these three dishes, and I’m so hoping you do, too.