Gorgonzola Pepper Spinach Dip Food

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.

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.

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.

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.

SPINACH SALAD WITH GORGONZOLA & PEPPER JELLY VINAIGRETTE

Steps:

• Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
• Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.

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.

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.

FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
• Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
• Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
• Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
• Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
• Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.