This Spinach Artichoke Dip is made with no mayo. Instead, Greek yogurt and three cheeses come together to create a rich, creamy version of the classic appetizer recipe. In just 45 minutes, you can ...

Our team hosted a blind tasting of six store bought spinach dip options to see how they rank — and we have a new standout ...

This Crockpot spinach artichoke dip with frozen spinach is the dump-and-forget version of the crowd-pleasing dip. The slow cooker keeps it warm for the party! This Crockpot spinach artichoke dip with ...

To make this dish, first start by cooking chicken cutlets in a bit of butter and olive oil over high heat. Once the chicken ...

While watching the Dodgers battle it out in the NLDS with my fiancé and family on Sunday3, I knew we needed a snack to keep ...

Take fresh spinach and blanch in hot water then soak it in chilled ... Return the mix to the pan, add lime-juice and cubed artichoke hearts. Add burnt garlic for garnish. Serve warm. Take polenta, ...

One of our favorites is spinach and artichoke dip—it's an almost universal favorite, and tastes delicious with pita chips and pretzels. We use dry white wine, lemon zest and a dash of hot sauce ...

Fold in the cherry peppers. Spread the dip in a 1-quart ovenproof dish and top with the remaining ¼ cup parmesan. Bake until bubbly around the edges and lightly browned on top, 20 to 25 minutes.

2 2.5-ounce cans green chiles, drained and roughly chopped 1 2.5-ounce can pimentos, drained and roughly chopped Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the ...

Globe artichokes should have tightly packed, firm heads with no brown patches on the outer layers. Young globe artichoke buds can be cooked and eaten whole. Later, they still make a delicious ...

Frozen vegetables don’t get the respect they deserve. They’re long-lasting, affordable, versatile, and picked and chilled at their peak for optimal freshness and nutrition. Yet people often ...