HOT SPINACH AND CRAB DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
- Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
- Serve hot with crackers.
SPINACH DIP
An unbaked spinach dip. Unlike many other spinach dips this one is served deliciously cold. Enjoy! You can replace the red bell pepper with minced carrot or cucumber, or try using a combination of the three.
Provided by Candice
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62.3 calories, Carbohydrate 2.4 g, Cholesterol 4.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 103.8 mg, Sugar 0.8 g
SPINACH AND OYSTER/CLAM DIP
I've had this recipe for years and only recently tried it. The consistency was great and prep was easy. I'm not a big fan of oysters as they gave it a strong pungent flavor-great for oyster fans, though. I have not tried it with minced clams yet, but I think it will be much tastier for my family.
Provided by RHOS6577
Categories Spreads
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, cook onion and sweet pepper in butter until tender.
- Stir in flour, garlic powder andpepper.
- Add water. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more.
- Stir in spinach and cheese. Cook and stir until well blended.
- Stir into cheese mixture, heat through.
- Transfer to serving bowl.
- Serve with tortilla chips, french baguette bread slices, etc.
Nutrition Facts : Calories 58.3, Fat 2.9, SaturatedFat 1.4, Cholesterol 24, Sodium 58.2, Carbohydrate 4.2, Fiber 0.4, Sugar 0.6, Protein 4
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
KNORR SPINACH DIP (EASY RECIPE)
Steps:
- In a large bowl, stir together the spinach, sour cream, mayonnaise, vegetable mix, water chestnuts, and green onions until well-combined.
- Refrigerate the mixture for at least 2 hours. Serve the dip with chips, crackers, and crudites. Enjoy!
Nutrition Facts :
CLASSIC CLAM DIP
Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.
Provided by Miss Annie
Categories Cheese
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
- Put mixture in a serving bowl and chill.
- Serve with potato chips, crackers, or small pieces of raw vegetables.
SPINACH DIP WITH GARLIC, YOGURT AND DILL
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer
Time 50m
Yield About 2 cups
Number Of Ingredients 14
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.
ORIGINAL RANCH SPINACH DIP
This crowd-pleasing appetizer features a hollowed-out loaf of French bread filled with a creamy mixture of sour cream, spinach, water chestnuts, and Hidden Valley® Original Ranch® Seasoning Mix.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 1h
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 22.7 g, Cholesterol 20 mg, Fat 10.3 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 6.1 g, Sodium 264.2 mg, Sugar 1.9 g
BAKED SPINACH DIP LOAF
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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