Cajun Spinach Dip To Die For Food

SPINACH DIP WITH CAJUN PITA CHIPS

Steps:

• In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour., Meanwhile, for chips, cut each pita half into four wedges. Combine the butter, Cajun seasoning and cumin; brush over rough side of pita wedges. Place on ungreased baking sheets. Bake at 400° for 8-10 minutes or until chips are golden brown and crisp. Serve with dip.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

CAJUN SPINACH DIP TO DIE FOR

Steps:

• Melt butter in 1 quart saucepan.
• When bubbly, add veggies. Saute until onion begins to look translucent.
• Add herbs and seasonings, stir well.
• Add flour and stir until blended.
• Add cream/milk and whisk until mixture thickens.
• Cover, reduce heat and simmer for 15 minutes, stir frequently.
• Add spinach and stir in well.
• Cover and continue to simmer another 15 minutes.
• Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours.
• May be served hot right from the pot!
• Want it cold? Refrigerate for 6 - 12 hours.
• Freezes well.

QUICK & EASY CAJUN CREAMED SPINACH

Steps:

• Saute' chopped onion & minced garlic in butter until soft.
• Add fresh spinach (cut in thick strips) and defrosted or microwaved frozen spinach until wilted.
• Melt in the cream cheese, sour cream, and other cheeses. As your sauce develops and thickens, add your seasoning. If you are using feta cheese, throw it in at the very end.
• Do not overcook-part of the charm of this dish is the fresh taste of the baby spinach-don't kill it!

CAJUN SHRIMP SPREAD

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in the shrimp, spinach and red pepper. Chill until serving. Sprinkle with green onion. Serve with crackers.

SPINACH DIP WITH CAJUN PITA CHIPS

Steps:

• In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour.
• Meanwhile, for chips, cut each pita half into four wedges. Combine the butter, Cajun seasoning and cumin; brush over rough side of pita wedges. Place on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until chips are golden brown and crisp. Serve with dip.