Cold Spinach Dip Recipe From Scratch Recipe For Stuffed

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.

ULTIMATE SPINACH DIP

Steps:

• In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

COLD SPINACH DIP

Steps:

• Drizzle olive oil in large nonstick skillet over medium-high heat. Add spinach. Cook about 30 seconds or until spinach has wilted and reduced. Remove spinach from pan, and set aside to cool slightly.
• Meanwhile, in a large mixing bowl, whisk together sour cream, mayonnaise, Parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper until well combined. Stir in spinach.
• Can serve right away, or refrigerate until ready to serve.

COLD SPINACH DIP

Steps:

• Allow cream cheese to warm to room temperature so it mixes easier with other ingredients.
• Thaw, drain and squeeze dry spinach.
• Chop green onions and artichokes hearts.
• Combine cream cheese, sour cream, mayonnaise, vegetable soup mix, cream cheese, parmesan cheese, and onions (and artichoke hearts if desired). Chill for at least two hours.
• Serve with bread cubes or crackers. I like mine cold with vegetable flavor crackers.

COLD SPINACH DIP

Steps:

• If using onions, I lightly saute them in a little butter or olive oil to soften.
• Mix soup/dip mix into softened cream cheese and then add sour cream. (Make sure the cream cheese is very soft, otherwise you will have lumps.).
• Add onion, water chestnuts and spinach and mix together thoroughly.
• Refrigerate at least 4 hours. (If you can make this a day or so in advance, the flavors will have time to set well!).
• Prep time includes refrigeration and servings are a guess!
• I serve it with my favorite crackers (Triscuits) or toasted bread slices.

COLD SPINACH DIP WITH RADISHES

Steps:

• Pulse the frozen spinach, baby spinach,sour cream, mayonnaise, parmesan, scallions, chives, Worcestershire sauce and hot sauce in a food processor until combined; season with salt and pepper.
• Transfer the dip to a serving bowl and stir in the radishes. Cover and refrigerate at least 1 hour. Serve with vegetable sticks.

SPINACH DIP

Steps:

• In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.

SPINACH-STUFFED BREAD

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.