Fresh Spinach And Gorgonzola Dip Recipes

FRESH SPINACH AND GORGONZOLA DIP

Steps:

• Clean spinach and pat dry. Toss the garlic with the spinach.
• Heat a large frying pan with the olive oil and carefully add the spinach and garlic.
• Add the salt and red pepper flakes and toss until lightly wilted.
• Remove from the heat and place in a colander over a bowl to drain.
• Place all of the above in a food processor and process until desired consistency.
• Serve with your favorite crackers or veggies.

FRESH SPINACH AND GORGONZOLA DIP

Steps:

• For the Spinach: Clean spinach and pat dry. Toss the garlic with the spinach. Heat a large frying pan with the olive oil and carefully add the spinach and garlic. Add the salt and red pepper flakes and toss until lightly wilted. Remove from the heat and place in a colander over a bowl to drain. For the Dip: Place all of the above in a food processor and process until desired consistency. Serve with your favorite crackers or veggies.

GORGONZOLA SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
• Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

FRESH SPINACH & GORGONZOLA DIP RECIPE - (4/5)

Steps:

• Spinach: Clean spinach and pat dry. Toss the garlic with the spinach. Heat a large frying pan with the olive oil and carefully add the spinach and garlic. dd the salt and red pepper flakes and toss until lightly wilted. Remove from the heat and place in a colander over a bowl to drain. Dip: Place all of the above in a food processor and process until desired consistency. Serve with your favorite crackers or veggies.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

SPINACH AND GORGONZOLA SALAD

Steps:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

GORGONZOLA-PEPPER-SPINACH DIP

Steps:

• Preheat oven to 400.
• Line a baking sheet with foil and lightly spray with cooking spray.
• Cut the garlic head in half (so that you have two rain drop shaped halves) and remove any loose, papery skin.
• Place the garlic on the baking sheet, cut side down.
• Split peppers in half and remove seeds and stems.
• Place the peppers on the baking sheet, skin side up
• Roast garlic and peppers for 40-45 minutes.
• Reduce oven temp to 350.
• Immediately seal peppers in a baggie or other container for about 15 minutes to allow peppers to steam.
• Peel the charred skin from the peppers (the skin should come away easily).
• In a sauce pan over low heat, mix cream cheese, Gorgonzola, heavy cream, and sour cream until well-blended.
• Coarsely chop peppers and add to cheese mixture along with spinach and roasted garlic (gently squeeze the roasted halves to get the garlic out).
• Place mixture into a 10" pie plate and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with crusty bread, crackers, flat bread or other sturdy dippers.

GORGONZOLA DIP

Steps:

• In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Steps:

• Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

CIBO'S SPINACI ZOLA DIP

Steps:

• Heat a non-stick pan over a medium fire.
• Melt the butter and sauté the spinach until it wilts.
• Add the cream and water. Boil for 2 minutes.
• Add the Gorgonzola and Mozzarella cheeses, stir until melted.
• Season with cane vinegar, garlic powder, and salt.
• Turn off the fire, and transfer the spinach mixture to a food processor.
• Blend the spinach until it becomes paste-like in consistency, this takes around 1-2 minutes.
• Transfer the mixture into 2 ramekins, and top with more grated mozzarella cheese.
• Bake in the oven under the broiler for 5-7 minutes, or until the cheese is melted and browned.
• Serve with crostini chips on the side.