Hot Creamy Spinach And Goat Cheese Dip Food

BAKED GOAT CHEESE SPINACH DIP

Steps:

• Preheat your oven to 300 degrees.
• Chop fresh spinach so you end up with about 2 1/2 cups.
• Dice the onion, and mince the garlic.
• Then in a skillet, saute the spinach, onion and garlic in a little bit of olive oil. Salt & pepper to taste.
• Cook until the onions are soft, and there is no moisture from the spinach.
• Stir in the cooked and crumbled bacon, and cook for about 2 more minutes.
• Remove from the heat.
• In a food processor (I use a hand blender), puree the goat cheese and sour cream together until smooth.
• Then add the goat cheese/sour cream mixture and chopped artichoke hearts to the spinach/bacon mix. Stir until well combined.
• Now it's time to prepare your artisan loaf of bread (you can use a sour dough loaf or any kind of large loaf that you like, as long as you can remove the centre portion).
• Cut out the top of your loaf, cutting in about 1 1/2 inches deep, then peel off the top and remove the centre. You just want to create a pocket to put your dip, so make sure you don't cut down too deep into the loaf, but deep enough that the dip won't flow out of the bread.
• Save the bread you cut out for dipping. Just cut it into dipping sized chunks.
• Add the spinach mixture to the space in your bread bowl, then wrap your bread dip in tin foil, and bake for 25 - 30 minutes or until the mixture is bubbling.
• You can use the bread bowl as a dip, and serve it with extras chunks of fresh bread or baguettes for dipping. Or you can slice the whole bread bowl width wise and serve in strips.

SPINACH & GOAT CHEESE DIP

Steps:

• Preheat oven to 350°F.
• Place a large nonstick pan over medium heat.
• Coat bottom of pan with olive oil, and add spinach.
• Sauté for 5 minutes, or until spinach is wilted. Remove from heat.
• In a large bowl combine goat and cream cheeses, stirring until well blended.
• Add spinach, garlic, and tomato. Season with salt and pepper to taste.
• Transfer to greased baking dish (2 6-ounce ramekins or 1 small baking dish). Sprinkle with parmesan cheese.
• Bake for 20 minutes or until bubbly and golden brown on top.

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.

CREAMY SHRIMP, SPINACH AND GOAT CHEESE DIP

Steps:

• In a food processor, pulse the cilantro, scallions, garlic, and jalapeno until finely chopped.
• Add the spinach, mayonnaise, chevre, lime juice, and salt.
• Process until smooth.
• Add the shrimp and pulse until finely chopped.
• Transfer the dip to a bowl; cover and chill in refrigerator until ready to serve.

HOT, CREAMY SPINACH AND GOAT CHEESE DIP

Steps:

• Preheat the oven to 425°F.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. If there looks to be significant excess liquid in the pan, transfer it to a strainer or colander and gently press it to extract any extra liquid.
• Return the skillet to the heat and add the milk, cream cheese, goat cheese and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
• Transfer it to a three or four cup baking dish, sprinkle over the rest of the Parm,and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.

HOT CHEESY SPINACH DIP

Steps:

• In mixing bowl, stir together spinach, sour cream, mayonnaise, soup mix, and cheeses.
• Transfer to casserole dish.
• Bake at 350 F for 15-17 minutes.
• Serve with tortilla chips and salsa, if desired.

WARM GOAT CHEESE DIP

Steps:

• In a small saucepan, melt butter at medium heat.
• Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
• Add milk, red wine vinegar, sugar and cream cheese and stir.
• Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
• Add goat cheese and reheat while stirring until mixture is creamy.
• Add chives, parsley and red hot pepper flakes and stir well.
• Pour the dip in a serving dish and garnish with black olives, if wanted.
• Serve now.

CREAMY GOAT CHEESE CHIVES DIP

Steps:

• In a bowl stir together goats cheese and cream cheese with oil. Add cucumber, chives and tomatoes and mix well. If you have deseeded your tomatoes you might need to add a little milk to reach the desired consistency.
• Season with pepper to taste.
• Serve with crackers or veggies of your choice.

HOT SPINACH LEEK AND CHEESE DIP

Steps:

• Saute the leek in oil.
• shred monterey jack and mix all ingredients together and put in bread bowl.
• heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
• slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
• you can use a small casserole dish if you don't want to use the bread bowl.

HOT SPINACH CHEESE DIP

Steps:

• Combine all ingredients in a large (microwave safe preferably) bowl.
• Microwave on high for 2 minutes.
• Stir; microwave another 2 minutes.
• Stir again and microwave for 1 minute.
• Serve piping hot.