Warm Broccoli Spinach Dip Recipes

CREAMY BROCCOLI-SPINACH DIP

Steps:

• Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
• Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
• Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

WARM BROCCOLI DIP

Steps:

• In a microwave-safe bowl, microwave broccoli on high for 1 to 1-1/2 minutes or until tender, stirring once. Drain well. In another microwave-safe bowl, combine the cream cheese, mayonnaise, garlic salt and lemon-pepper until smooth. Add broccoli., In a small saucepan, saute the celery, onion and mushrooms in butter until tender. Stir into cream cheese mixture. Before serving, microwave, uncovered, on high for 20-50 seconds or until warm, stirring once. Serve with crackers.

HOLIDAY HOT SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
• Bake for 20 minutes, or until bubbly. Serve with crackers.

WARM BROCCOLI SPINACH DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and milk until smooth. Stir in the artichokes, spinach, 6 tablespoons Parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve immediately with tortilla chips or vegetables.

WARM BROCCOLI SPINACH DIP

Steps:

• In a large mixing bowl, beat the cream cheese, mayonnaise and milk until smooth.
• Stir in the artichokes, spinach, 6 tbsp parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper.
• Transfer to a 8 inch pie plate coated with nonstick cooking spray.
• Sprinkle with mozzarella cheese and remaining parmesan cheese.
• Bake, uncovered,at 350 degrees for 20-25 minutes or until cheese is melted.
• Serve immediately.

WARM SPINACH-PARMESAN DIP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

AMAZING BROCCOLI DIP

Steps:

• Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
• Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

ZESTY HOT HOLIDAY BROCCOLI DIP

Steps:

• Heat oven to 350°F.
• Reserve 1/2 cup mozzarella. Combine remaining mozzarella with remaining ingredients.
• Spread broccoli mixture onto bottom of 1-qt. baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.

HOT SPINACH DIP FROM MARTHA STEWART LIVING

Steps:

• Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid) over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.

HOT BROCCOLI DIP

Steps:

• Heat oven to 350°F.
• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
• Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
• Pour into bread loaf. Serve with toasted bread pieces.