Caesar Spinach Dip Food

CAESAR-SPINACH DIP

Steps:

• Mix sour cream and dressing in medium bowl.
• Reserve 1 tsp. cheese. Add remaining cheese to sour cream mixture with spinach and peppers; mix well.
• Top with reserved cheese.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

BEST EVER SPINACH DIP

Steps:

• in a large bowl, combine sour cream, soup mix, onions and mix very well.
• Drain and squeeze the moisture out of the spinach and add to sour cream mixture.
• mix very well.
• Add onion salt to taste.
• Refrigerate for at least an hour.
• Meanwhile, hollow out the pumpernickel round loaf.
• Tear the bread into bite size pieces.
• Cover so they don't get hard.
• Slice vegetables of choice such as broccoli, green peppers, celery sticks, and carrots.
• Remove dip from fridge, and mix well again.
• Taste for desired seasoning, add more onion salt to taste.
• Spoon into pumpernickel and serve with bread pieces and veggies.
• ENJOY!

CLASSIC SPINACH DIP

Steps:

• Blend cottage cheese in blender until smooth; spoon into medium bowl.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour.

CAESAR DIP

Steps:

• Sprinkle 1/4 teaspoon of salt over the chopped garlic; mash to a paste with a fork.
• Add remaining ingredients and stir until combined.
• Serve with fresh vegetables.

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.

CURRIED SPINACH DIP

Steps:

• Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
• Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)