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Our easy spinach artichoke dip recipes - 3 recipes

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

Top rated Easy spinach artichoke dip recipes

By

1

  • 1/4 cup onions
  • 1/2 cup mayonnaise
  • 1 brick cream cheese
  • 1/4 cup spinach
  • 1/4 cup chopped artichoke hearts
  • 1 tbsp lemon juice
  • Dash of Worcestershire sauce
4.5/5 (26 Votes)

By

In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1

  • 8oz cream cheese (reduced fat is ok)
  • 16 oz light sour cream
  • 1 stick (8 tbsp) unsalted butter
  • 1½ – 2 cups shredded Parmesan cheese
  • 14 oz quartered artichoke hearts, drained and coarsely chopped
  • 4 oz can diced jalapeños, drained
  • 10 oz frozen spinach (thawed and drained)
  • 2-3 garlic cloves, pressed
4.3/5 (12 Votes)

By

Combine all ingredients except bread in a crock-pot

  • 24 slices french bread
  • 1 cup parmesan cheese, shredded
  • 1 brick asiago cheese, shredded
  • 1 cup cottage cheese
  • 1 brick cream cheese, soft
  • 1 cup sour cream
  • 1 tsp dried dill
  • 2 lg cans artichokes, drained and chopped
  • 1/2 cup frozen spinach, thawed, drained, and chopped
2.9/5 (12 Votes)

Any burning questions? Our chefs answer!

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