Ricotta Spinach Dip With Chips Recipes

SPINACH-RICOTTA DIP

Steps:

• In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or lavash crackers for dipping.

RICOTTA SPINACH DIP WITH CHIPS

Steps:

• Stem the spinach and clean it thoroughly.
• Dry completely using a salad spiner and mince fine.
• Place the ricotta in a medium large bowl.
• Use a wire whisk or wooden spoon to beat until quite smooth (or use the kitchen aid mixer) Stir in the spinach and all other ingredients, except garnishes.
• Cover tightly and chill until very cold.
• Serve with chips, raw veggies, or good crackers.

LASAGNA CHIPS AND DIP RECIPE BY TASTY

Steps:

• Cook the noodles according to package directions, omitting salt. Drain well and separate the noodles carefully.
• Cut the noodles into triangles and transfer to baking sheet.
• In a small bowl, combine the water and 2 tablespoons of olive oil. Brush on both sides of noodles.
• Combine 2 teaspoons of salt, the dried oregano, dried basil, paprika, and garlic powder in a small bowl, and mix to combine.
• Sprinkle the seasoning mixture and ⅓ cup (35 g) of Parmesan cheese over the noodles. Set aside.
• Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat.
• Add the minced onion, carrot, and celery. Cook, stirring occasionally, until golden brown, 5-10 minutes.
• Once the vegetables have caramelized, add the ground beef, Italian sausage, ½ teaspoon of salt, ¼ teaspoon of pepper, and the tomato paste. Stir to combine, breaking up the meat.
• Cook until the meat has browned, 15-20 minutes.
• Add the red wine. Bring the sauce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally, then set aside.
• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the ricotta, spinach, fresh basil, remaining cup of Parmesan cheese, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
• Spread half of the meat sauce in the bottom of an ovenproof dish.
• Gently spread the ricotta cheese over the sauce.
• Spoon the remaining meat sauce over the ricotta and sprinkle mozzarella cheese on top.
• Bake the noodles and layered dip for 12 minutes, or until the cheese is melted and the noodle chips are crispy.
• Sprinkle more Parmesan cheese on top of noodle chips, if desired.
• Sprinkle parsley on top of dip, if desired.
• Enjoy!

SPINACH-RICOTTA QUICHE

Steps:

• Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
• Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
• Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
• Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
• Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
• Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

BAKED CREAMY SPINACH DIP

Steps:

• Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid., In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended., Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

HOT SPINACH DIP WITH CHEESY CHIPS

Steps:

• Heat oven to 350F.
• Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
• Sprinkle with 1 tbsp Parmesan.
• Place in 350 Oven for 20 minutes.
• Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
• Serve.

ARTICHOKE-SPINACH DIP

Steps:

• Preheat oven to 350°F. Prepare a large bowl of water. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl. Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each artichoke. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem so artichoke can stand upright; keep in lemon water to keep it from turning brown while repeating with remaining artichokes.
• Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes. Let cool. Pull off leaves, and reserve for serving. Trim inner part of each artichoke to the heart; scrape out fuzzy choke and discard it.
• While artichokes are cooking, fill another large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add spinach; cover and cook until wilted, about 2 minutes. Remove basket with spinach; when cool enough to handle, squeeze out as much water as possible, and coarsely chop spinach.
• Finely grate the zest of remaining lemon, then cut in half and extract juice. In a food processor, combine zest and juice with artichoke hearts, mayonnaise, shallot, garlic, ricotta, 1/4 teaspoon salt, and cayenne pepper; season with black pepper. Pulse until combined. Stir in spinach and all but 1 tablespoon mozzarella. Transfer to an ovenproof dish. Sprinkle mixture evenly with parmesan and the remaining 1 tablespoon mozzarella.
• Bake 10 minutes; remove from oven. Heat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve immediately with reserved artichoke leaves.
• (Per 1/4-cup serving)
• Calories: 226
• Saturated Fat: 2.6g
• Unsaturated Fat: 1.8g
• Cholesterol: 15mg
• Carbohydrates: 20g
• Protein: 9g
• Sodium: 296mg
• Fiber: 3g