Blue Moose Spinach Dip Recipe 425

BLUE CHEESE SPINACH DIP

Steps:

• Preheat oven to 375°F.
• Add the olive oil to a large skillet over medium heat.
• Once warm, add the onions and sauté 4-5 minutes.
• Toss in the garlic and sauté for an additional minute.
• Add the baby spinach and cook until wilted.
• Add the sour cream, cream cheese, blue cheese crumbles, bacon, salt, pepper and chives to a large mixing bowl.
• Mix well then add the sauteed onions, garlic and spinach.
• Spoon the dip into an oven safe baking dish.
• Place in the oven and bake for 15 minutes.

SLOW-COOKER SPINACH DIP

Steps:

• Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
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BLUE MOOSE SPINACH DIP RECIPE - (4.2/5)

Steps:

• Melt all in crockpot on low and stir often.

BEST SPINACH DIP EVER

Steps:

• Mix sour cream, mayonnaise, spinach, water chestnuts, and dry leek soup together in a medium bowl. Chill in the refrigerator 6 hours, or overnight.
• Slice off the top of the sourdough round and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.

SPINACH CON QUESO

Steps:

• Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
• Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.

SPINACH DIP

Steps:

• Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.

HOT SPINACH DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in spinach and mozzarella cheese. Spoon into an ungreased microwave-safe 9-in. pie plate., Microwave, uncovered, on high for 4-5 minutes or until bubbly, stirring twice. Serve with crackers or vegetables.