Fresh Spinach Gorgonzola Dip Recipe 45 Food

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.

HOT ARTICHOKE SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
• In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

CLASSIC SPINACH DIP

Steps:

• In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

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.

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.

GORGONZOLA-PEPPER-SPINACH DIP

Steps:

• Preheat oven to 400.
• Line a baking sheet with foil and lightly spray with cooking spray.
• Cut the garlic head in half (so that you have two rain drop shaped halves) and remove any loose, papery skin.
• Place the garlic on the baking sheet, cut side down.
• Split peppers in half and remove seeds and stems.
• Place the peppers on the baking sheet, skin side up
• Roast garlic and peppers for 40-45 minutes.
• Reduce oven temp to 350.
• Immediately seal peppers in a baggie or other container for about 15 minutes to allow peppers to steam.
• Peel the charred skin from the peppers (the skin should come away easily).
• In a sauce pan over low heat, mix cream cheese, Gorgonzola, heavy cream, and sour cream until well-blended.
• Coarsely chop peppers and add to cheese mixture along with spinach and roasted garlic (gently squeeze the roasted halves to get the garlic out).
• Place mixture into a 10" pie plate and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with crusty bread, crackers, flat bread or other sturdy dippers.