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Spinach Dip Recipes


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I have alot more of them..but will just post a few.


Spinach Dip:


Original Ranch Spinach Dip


1 container 16 oz sour cream

1 box (10 oz) frozen chopped spinach, thawed and aqueezed dry

1 can (8 oz) water chestnuts, rinsed, drained and chopped


1 packet (1 oz) Hidden Valley Original Ranch Seasoning & Salad Dressing Mix

1 loaf of your favorite round bread (Hawaiian or French)

Fresh vegetables, for dipping


1. Stir together sour cream, spinach, water chestnuts, and seasoning and sald dressing mix. Chill 30 mins..


Olive Gardens Spinach and Artichoke Dip:




2 Fresh artichokes

1 Lemon, juice squeezed

1 tsp Salt


1 can(s) Artichokes (drained and sliced)

1 lb(s) Cream cheese

8 oz Mascarpone cheese

2 Tbsp All purpose flour, sifted

8 oz Grated parmesan

1/4 tsp Fresh Thyme leaves

1/4 tsp Crushed red pepper

1/8 tsp Ground black pepper

1 Tbsp Fresh Italian parsley, chopped

1 Garlic clove, minced

1 oz Green onions, chopped

1/4 tsp Salt

4 oz Fresh spinach, chopped





Preparation with Fresh Artichoke


- Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.


- Let artichoke cool down. Clean, peel and slice artichoke.


- Follow Dip Preparation below using fresh artichokes.




Dip Preparation


- In a large bowl, mix all ingredients.


- Spray a 14" non stick baking pan with Pam; fill pan with mixture.


- Bake at 325F for about 25 minutes or until internal temperature in the center reaches 165F.


- Serve hot with toasted Italian bread.


- Sprinkle top with parmesan cheese.




Hot Spinach Dip


Makes 3 cups; Prep time: 30 minutes; Total time: 1 hour

This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish.



2 teaspoons olive oil, plus more for baking dish


1 medium onion, diced


2 garlic cloves, minced


2 pounds spinach, cleaned, trimmed, and coarsely chopped


1/2 cup milk


6 ounces reduced-fat bar cream cheese


3 dashes Worcestershire sauce


3 dashes hot sauce, such as Tabasco


3/4 cup shredded mozzarella cheese


Coarse salt and ground pepper


Baguette slices, breadsticks, or crackers, for serving


1. Preheat oven to 425°. 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.


2. 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.


3. 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 cup 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.


4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.



Note: Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.




Hot Spinach Dip:


1 cup chopped onion

1 cup salsa

1 10-oz. pkg. chopped spinach, thawed and squeezed dry

2 1/2 cups grated Jack cheese

8 oz.s cream cheese, cut into small cubes

1/2 cup sliced black ollives

1 cup chopped pecans




Combine onion, salsa, spinach, 2 cups cheese, cream cheese and olives. Transfer to oven-proof serving dish and top with pecans.


Bake about 30 minutes at 400 until hot and bubbly. Top with remaining cheese. Serve hot with corn chips or chips of your choice.


Veggie Pizza:


2 tubes crescent rolls-Pillsbury is good

2-8 oz. pkgs. Cream Cheese, softened

1 envelope Ranch Dressing Mix

Chopped vegetables---broccoli, cauliflower carrots, etc.-your choice

2 cups Shredded Cheddar Cheese


Spread crescent roll dough on greased 11x14 baking sheet (press seams together). Bake according to packgage directions, let cool. In medium bowl, mix cream cheese and ranch dressing until well blended. Spread over crescent roll crust. Top with favorite vegetables; ten cover with shredded cheese. Cut into squares. Keep refrigerated.


Spinach Dip:


1 medium onion chopped (small)

2 cans spinach (drained)

1 small can plum tomatoes chopped (small)

1 (4 oz.) can green chilies-chopped and drained

1 (8 oz.) cream cheese (room temperature)

1 cup half and half

10 oz. grated Monterey Jack Cheese

1 tablespoon red wine vinegar

2 tablespoons sour cream

Salt and pepper to taste


Saute onion in skillet over medium heat until softened. Add tomatoes and chilies and then cook 2 minutes. Tranfer to a large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season wtih salt and pepper. Spoon minxture into shallw baking dish and bake in a 400 degree oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.

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