If you can't fathom a bite of artichoke dip without spinach, it's an easy ingredient to incorporate into the dip. To follow the measurements for the three-ingredient dip, start with 10 ounces of ...

Easy Spinach and Artichoke Dip Ingredients: 3 ounces frozen spinach (about ½ cup once thawed) 4-6 artichoke heart quarters, chopped (1 1/2 ounces or ⅓ cup, chopped) ...

— From the Monterey Gourmet Recipe Collection. Makes 24 servings 1 pound fresh spinach 1 garlic clove, finely chopped 2 shallots, finely chopped 3 pounds cream cheese, creamed until smooth 1 ...

In a large bowl, combine the cream cheese, sour cream, 3/4 cup of the mozzarella cheese, parmesan cheese, garlic, salt and black pepper. Mix until well blended. Fold in the spinach.

Add spinach in batches, and cook, stirring often, until wilted, about 5 minutes. Remove from heat and add artichokes; stir until evenly combined. Remove from heat and transfer to a medium bowl ...

Evenly spread the cream cheese mixture into the prepared baking dish; sprinkle with the remaining 1/2 cup mozzarella. Bake until the dip is bubbly and golden, 15 to 20 minutes. Serve immediately ...

To the bowl of the slow cooker, add the pasta, cream cheese, sour cream, butter, evaporated milk and seasonings. Mix well, and place the lid on the cooker. Set the cooker to cook on low for 4 hours.

1. In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.