Creamy Broccoli Spinach Dip Recipes

CREAMY SPINACH DIP

Steps:

• Cook spinach as directed on package. Cool slightly; squeeze to drain well.
• Meanwhile, in medium bowl, mix sour cream, mayonnaise, celery salt, dill and onion salt. Stir in cooked spinach, onions, water chestnuts and pimientos. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers.

CREAMY BROCCOLI-SPINACH DIP

Steps:

• Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
• Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
• Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

WARM BROCCOLI SPINACH DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and milk until smooth. Stir in the artichokes, spinach, 6 tablespoons Parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve immediately with tortilla chips or vegetables.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

BROCCOLI DIP IN BREAD BOWL

Steps:

• Mix dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
• Spoon dip into bread loaf just before serving. Serve with bread pieces, crackers and assorted cut-up vegetables.

BROCCOLI VEGGIE DIP

Steps:

• In a bowl, combine the sour cream, broccoli, mayonnaise and soup mix; mix well. Cover and refrigerate for 3 hours or overnight. Serve with crackers or vegetables.

PHILADELPHIA CREAM CHEESE SPINACH DIP

Steps:

• Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
• Stir in remaining ingredients.
• Refrigerate several hours or until chilled.

CREAMY SPINACH DIP

Steps:

• In a large bowl, blend the cream cheese, yogurt and cottage cheese. Mix in the spinach, onion and salt. Refrigerate 2 to 3 hours before serving.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

CREAMY DILL SPINACH DIP

Steps:

• Mix sour cream and mayo.
• Add well drained spinach and remaining ingredients.
• Refrigerate immediately for at least an hour before serving. (I like it better refrigerated overnight).