Go Green Spinach Dip Rsc Recipes

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.

GINA'S SPINACH DIP

Steps:

• Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
• Add the flour and cook while stirring until it becomes a light blonde color.
• Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
• Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.

ORIGINAL RANCHANDREG; SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

GREEN GODDESS SPINACH DIP

Steps:

• Heat butter and saute' scallions until soft. Add spinach and cream cheese, stirring to mix and cooking about 3 minutes. Add seasonings, stir in well, and turn off heat. Add sour cream, mix well. Serve with crackers or pita crisps. Freezes and reheats well.

GREEN GODDESS SPINACH DIP

Steps:

• Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about 3 minutes. Add spinach and anchovy paste and cook, stirring, until heated through. Add cream cheese and cook, stirring, until melted and warm, then stir in remaining ingredients, 1/4 teaspoon pepper, and salt to taste.

RANCH-STYLE GREEK SPINACH PIE (SPANAKOPITA) #RSC

Steps:

• Directions:.
• Heat olive oil in pan and sauté the green onions and shallots until tender.
• Add the spinach, parsley and dill to sauté for another 5 minutes.
• Season with nutmeg, salt and pepper. Set aside to cool.
• In the meantime, combine the feta, Parmesan, Greek yogurt, and beaten eggs.
• Fold in the cooled spinach mixture.
• Preheat the oven to 350°F.
• Brush the bottom and sides of a 9x12 rectangular pan using a pastry brush.
• Unwrap the defrosted phyllo sheets and begin to add a sheet to the pan, buttering each layer with the pastry brush, until you reach 6-10 layers. If the sheets do not fit the pan exactly, just cut it to size as you go, or fold it over.
• Spread the filling over the layers of pastry and repeat 6-10 more layers on top of the filling.
• Brush on a final layer of butter and bake until golden brown, about 35 minutes.
• It may help to score the top of the phyllo with a knife before baking so that it's easier to cut after.
• This dish can be served as a main course, an appetizer or a side dish.

PARMESAN PIZZA CRISPS AND SPINACH DIP #RSC

Steps:

• Preheat oven to 425 degrees,.
• Pat out Pizza Dough into a rectangle. about 1/2 an inch thick , cut into strips, about 12 inches long,.
• Spray with butter flavored or olive oil cooking spray. Cut strips again into 6 inch lengths. Twist and sprinkle with the mixture of Parmesan Cheese and Chives. Put on cookie sheet with parchment paper sprayed with Butter or Olive Cooking Spray.
• Use 1/4 cup of the Parmesan Cheese and 2 tbsp of the chives to coat pizza crisps. Reserve other 1/4 cup of Parmesan Cheese to mix with the Spinach and the Hidden Valley Original Ranch Dressing.
• Cook in preheated oven for about 10 minutes. Set aside and cool for 10 minutes.
• After draining the spinach, mix spinach with Hidden Valley Ranch Original dressing and 1/4 cup of Parmesan Cheese. Fold and make spinach dip. Place in serving bowl. Once the Parmesan Crisps cool slightly for 10 minutes or so, serve on side with dip on an attractive tray or platter.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

GO GREEN SPINACH DIP #RSC

Steps:

• 1.) Preheat oven to 350°F.
• 2.) Mince garlic and shallot. Set aside.
• 3.) On medium heat in a non-stick pan heat olive oil for 30 seconds.
• 4.) Saute shallot and garlic until cooked through, 2 minutes.
• 5.) Add chopped spinach, saute until wilted, 1 minute.
• 6.) Add chopped artichoke hearts, hearts of palm, and chives. Saute until heated through, 3 minutes.
• 7.) Transfer hot mixture to to 9" glass baking dish.
• 8.) Stir in 1 packet of Hidden Valley Ranch Seasoning Mix, 1 cup of shredded parmesan cheese, 1/2 tsp cayenne pepper, and pinch of ground black pepper.
• 9.) Once everything is mixed well, spread evenly throughout baking dish. Sprinkle with remaining 1/4 cup of cheese.
• 10.) Bake in the oven for 20 minutes or until parmesan topping is golden brown.
• 11.) Optional - while dip is cooling, cut pita into 6 triangles and bake on a parchment lined baking sheet for 5 minutes or until crisp.