Fresh Spinach And Gorgonzola Dip Food

FRESH SPINACH AND GORGONZOLA DIP

Steps:

• For the Spinach: Clean spinach and pat dry. Toss the garlic with the spinach. Heat a large frying pan with the olive oil and carefully add the spinach and garlic. Add the salt and red pepper flakes and toss until lightly wilted. Remove from the heat and place in a colander over a bowl to drain. For the Dip: Place all of the above in a food processor and process until desired consistency. Serve with your favorite crackers or veggies.

GORGONZOLA SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
• Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

FRESH SPINACH & GORGONZOLA DIP RECIPE - (4/5)

Steps:

• Spinach: Clean spinach and pat dry. Toss the garlic with the spinach. Heat a large frying pan with the olive oil and carefully add the spinach and garlic. dd the salt and red pepper flakes and toss until lightly wilted. Remove from the heat and place in a colander over a bowl to drain. Dip: Place all of the above in a food processor and process until desired consistency. Serve with your favorite crackers or veggies.

FRESH SPINACH AND GORGONZOLA DIP

Steps:

• Clean spinach and pat dry. Toss the garlic with the spinach.
• Heat a large frying pan with the olive oil and carefully add the spinach and garlic.
• Add the salt and red pepper flakes and toss until lightly wilted.
• Remove from the heat and place in a colander over a bowl to drain.
• Place all of the above in a food processor and process until desired consistency.
• Serve with your favorite crackers or veggies.

THE BEST FRESH SPINACH DIP RECIPE

Steps:

• Mix all ingredients together, adding spinach very last. Cover and chill in the refrigerator until ready to serve. I found that it tastes best if you add make it a couple of hours ahead and let the flavors combine. This tastes great with vegetables and crackers.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

GORGONZOLA DIP

Steps:

• In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

CIBO'S SPINACI ZOLA DIP

Steps:

• Heat a non-stick pan over a medium fire.
• Melt the butter and sauté the spinach until it wilts.
• Add the cream and water. Boil for 2 minutes.
• Add the Gorgonzola and Mozzarella cheeses, stir until melted.
• Season with cane vinegar, garlic powder, and salt.
• Turn off the fire, and transfer the spinach mixture to a food processor.
• Blend the spinach until it becomes paste-like in consistency, this takes around 1-2 minutes.
• Transfer the mixture into 2 ramekins, and top with more grated mozzarella cheese.
• Bake in the oven under the broiler for 5-7 minutes, or until the cheese is melted and browned.
• Serve with crostini chips on the side.

SPAGHETTI WITH FRESH SPINACH AND GORGONZOLA

Steps:

• Bring a large pot of water to a boil (for the pasta).
• In a small bowl, mush the Gorgonzola and butter together until you have a smooth paste; set aside.
• Wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
• Heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
• Toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
• Turn off the heat, but keep the spinach warm on the side of the stove.
• Generously slat the pasta water and drop in the spaghetti.
• Cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
• Transfer the spaghetti to the skillet; toss with the spinach.
• Add in Gorgonzola mixture; toss to coat each strand of spaghetti.
• If the pasta seems dry, add a bit of cooking water and toss again.
• Add as much cooking water as you need to make a creamy consistency.
• Tear basil leaves and toss into the spaghetti; serve immediately.

TWO-STEP SPINACH-GORGONZOLA DIP

Steps:

• Heat oven to 375ºF.
• Spray 8- or 9-inch pie plate with cooking spray. Mix ingredients; spread onto bottom of prepared pie plate.
• Bake 20 to 24 min. or until heated through.