Two Step Spinach 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.

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.

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.

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.