Zesty Spinach Dip Recipe By Tasty

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CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY



Cheesy Spinach And Artichoke Bread Ring Dip Recipe by Tasty image

Here's what you need: frozen dinner rolls, cream cheese, grated parmesan cheese, grated romano, shredded mozzarella cheese, sour cream, artichoke heart, frozen chopped spinach, garlic, dried basil, crushed red pepper, olive oil

Provided by Tasty

Categories     Snacks

Yield 6 servings

Number Of Ingredients 12

12 balls frozen dinner rolls
8 oz cream cheese, softened
½ cup grated parmesan cheese
½ cup grated romano
½ cup shredded mozzarella cheese
¼ cup sour cream
14 oz artichoke heart, drained and chopped
¾ cup frozen chopped spinach, thawed and drained of excess water
2 cloves garlic, chopped
1 teaspoon dried basil
½ teaspoon crushed red pepper
olive oil

Steps:

  • Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
  • In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
  • Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
  • Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
  • Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
  • (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 51 grams, Fat 38 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams

SPINACH DIP RECIPE BY TASTY



Spinach Dip Recipe by Tasty image

Here's what you need: cream cheese, frozen spinach, sour cream, garlic, salt and pepper, shredded mozzarella cheese, shredded parmesan cheese

Provided by Cerise Brown

Categories     Appetizers

Time 30m

Yield 8 servings

Number Of Ingredients 7

1 ½ packs cream cheese
1 packet frozen spinach, boiled and drained
¼ cup sour cream
4 cloves garlic, diced
salt and pepper, to your liking
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • Mix all ingredients in a bowl and pour mixture into a greased pan. Sprinkle top with mozzarella.
  • Bake for 25 minutes.
  • Serve with tortilla chips or veggies.

Nutrition Facts : Calories 195 calories, Carbohydrate 4 grams, Fat 15 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

ZESTY SPINACH DIP RECIPE BY TASTY



Zesty Spinach Dip Recipe by Tasty image

Here's what you need: frozen spinach, cream cheese, shredded mozzarella cheese, grated parmesan cheese, Tasty Zesty Spice Blend, kosher salt, chip

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Time 12m

Yield 6 servings

Number Of Ingredients 7

20 oz frozen spinach
6 oz cream cheese, cubed
1 ¼ cups shredded mozzarella cheese, divided
5 tablespoons grated parmesan cheese, divided
1 tablespoon Tasty Zesty Spice Blend, plus more for topping
½ teaspoon kosher salt
chip, or carrots or celery sticks, for serving

Steps:

  • In a medium microwave-safe bowl, microwave the spinach until completely defrosted, about 5 minutes. Remove from the microwave and let sit until cool enough to handle, about 5 minutes.
  • Transfer the spinach to a surface lined with 4 paper towels. Gather the towels around the spinach and position over the bowl. Wring out to remove all of the moisture. Discard any excess liquid that accumulates in the bottom of the bowl.
  • Return the spinach to the bowl and add the cream cheese, 1 cup (100 g) shredded mozzarella, 4 tablespoons Parmesan, the zesty spice blend, and salt.
  • Microwave for 4 minutes, stirring halfway, until the cream cheese is completely softened and the mozzarella is melted. Stir well to combine, then microwave for 30 seconds more to melt any remaining cream cheese clumps.
  • Top with remaining ¼ cup mozzarella and tablespoon of Parmesan. Return to the microwave for 1½-2 minutes, until the mozzarella on top is melted. Sprinkle with more zesty spice blend.
  • Serve with chips, carrots, or celery.
  • Enjoy!

Nutrition Facts : Calories 210 calories, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 2 grams

ZESTY SPINACH DIP



Zesty Spinach Dip image

Your ordinary spinach dip is usually kind of bland. This recipe gives a little kick. Once I tried it I never went back to my other recipe, you will be sure to get raves on this. You can tone it down a little but I don't recommend it.

Provided by Bonnie Young

Categories     Spreads

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 10

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 tablespoon instant bouillon granules
1 tablespoon lemon juice (I used the reconstituted type)
1/2 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon dried dill weed
1/4 cup finely diced onion
1/4 teaspoon Tabasco sauce (hot sauce)
1 1/4 teaspoons white pepper
1 (8 ounce) can water chestnuts, drained and chopped fine

Steps:

  • Thaw and drain spinach.
  • Squeeze as dry as possible, set aside.
  • In a small bowl, combine beef bouillon granules and lemon juice to dissolve granules, set aside, in medium bowl combine mayonnaise, sour cream, dill weed, onion, Tabasco, white pepper, and water chestnuts.
  • Stir in lemon and bouillon mixture.
  • Stir in spinach and mix well.
  • Pour into non-metal container and refrigerate until ready to use.

Nutrition Facts : Calories 131.3, Fat 3.8, SaturatedFat 1.7, Cholesterol 7.5, Sodium 127.1, Carbohydrate 21.8, Fiber 6.2, Sugar 4.7, Protein 6.5

ZESTY SPINACH DIP



Zesty Spinach Dip image

Dijon mustard and Italian dressing mix brighten the flavor of this colorful sour cream and spinach dip.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/4 cup thinly shredded carrots
2 Tbsp. finely chopped red peppers

Steps:

  • Mix sour cream, mustard and dressing mix in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Refrigerate several hours.

Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SPINACH ARTICHOKE DIP RECIPE BY TASTY



Spinach Artichoke Dip Recipe by Tasty image

Here's what you need: whipped cream cheese, Classico 4-cheese Alfredo sauce, onion powder, garlic, grated parmesan cheese, shredded italian cheese blend, shredded mozzarella cheese, frozen spinach, artichoke heart

Provided by Jami Kester

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 9

12 oz whipped cream cheese, container
1 jar Classico 4-cheese Alfredo sauce
2 tablespoons onion powder
2 tablespoons garlic, from a jar, minced
½ cup grated parmesan cheese
2 cups shredded italian cheese blend
1 cup shredded mozzarella cheese
1 box frozen spinach, thawed and squeezed dry
1 can artichoke heart, quartered, drained and chopped

Steps:

  • Lightly spray an 8 x 8 (20 x 20) baking dish with cooking spray. Heat oven to 375°F.
  • In a large bowl, warm the cream cheese in the microwave for 30 seconds. Pour in Alfredo sauce and whisk until well combined.
  • Add spices and Parmesan cheese; whisk again. Fold in both types of shredded cheese, then add spinach and artichoke hearts. Mix until thoroughly combined.
  • Pour into the prepared dish; sprinkle with additional grated Parmesan cheese. Bake for 30 minutes, until lightly browned and bubbly.
  • Serve with tortilla chips.

SPICY CLAM DIP



Spicy Clam Dip image

In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.

Provided by Melissa Clark

Categories     dips and spreads, appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 14

8 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
2 (6.5-ounce) cans whole clams (1 cup), coarsely chopped (save the clam juice)
1/2 cup packaged, low-moisture grated mozzarella
1/4 cup finely chopped parsley
3 tablespoons thinly sliced scallions, plus more for garnish
1 jalapeño, seeded (if desired) and finely chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, plus more to taste
1 teaspoon fish sauce (optional) or clam juice, plus more to taste
Salt, if needed, and freshly ground black pepper
1/4 cup grated Parmesan
Potato chips, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
  • Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
  • Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
  • Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

SPICY ARTICHOKE/SPINACH DIP



Spicy Artichoke/Spinach Dip image

Quick party favorite of mine. Great to fix while watching the games or just having people over. I like to make it spicy to quench my Cajun taste buds.

Provided by Lande Hoffman

Categories     Vegetable

Time 50m

Yield 10 serving(s)

Number Of Ingredients 17

1 (14 ounce) package frozen spinach leaves
1 (14 ounce) can artichoke hearts (not marinated)
4 -6 ounces cream cheese
1 cup milk
4 ounces parmesan cheese
3 garlic cloves (chopped or pressed)
1/4 cup chopped onion
1 stalk celery, chopped
1/4 cup green onion, chopped
1 (4 ounce) can mushrooms
1/4 cup olive oil
4 ounces butter
salt & pepper
red peppers or any hot spices, you like
Italian breadcrumbs
1/2 cup flour
chips or French bread

Steps:

  • In a sauce pan simmer olive oil, butter,onions, green onions, celery and garlic until onions are soft.
  • Using a food processor, drain and chop up the artichoke hearts, mushrooms and the spinach (must thaw and drain spinach before chopping, fresh spinach can be substituted) Set aside.
  • In a medium size pot bring milk, cream cheese, parmesan cheese to a soft boil.
  • Add salt, pepper and cayenne pepper to taste.
  • Add ingredients from sauce pan (onions, butter garlic, olive oil, butter, celery).
  • Whisk flour into mixture a little at a time so it does not lump up.
  • Let simmer for 5 minutes.
  • In a medium baking dish mix the ingredients set aside (artichoke hearts, spinach, mushrooms) and contents from the pot simmering on the stovetop.
  • The mixture should be no more than two inches thick in the dish.
  • Once mixed sprinkle a very light layer of bread crumbs over the top of the dip.
  • Cover dish and bake in over for 15 minutes at 350 degrees.
  • Uncover dish and bake for additional 15 minutes.
  • Serve hot with chips or I prefer very thinly cut french bread broiled to be toasted in the oven with a mixture of garlic and butter lathered on them. As soon as they start to turn brown they are toasted. They will burn shortly after.

Nutrition Facts : Calories 291.7, Fat 23, SaturatedFat 11.6, Cholesterol 50.2, Sodium 451.6, Carbohydrate 13.9, Fiber 3.5, Sugar 1.2, Protein 9.8

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