HOT SPINACH DIP
This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
- Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Nutrition Facts : Calories 23 g, Fat 2 g, Protein 1 g
HOLIDAY HOT SPINACH DIP
A yummy hot vegetable dip! Serve with your favorite crackers.
Provided by Michelle Barr
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
- Bake for 20 minutes, or until bubbly. Serve with crackers.
Nutrition Facts : Calories 35 calories, Carbohydrate 2 g, Cholesterol 7 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 1.5 g, Sodium 83.9 mg, Sugar 0.2 g
CREAMY CHEESY SPINACH DIP
This recipe doesn't contain mayo or sour cream like most, so it's very cheesy and very delicious. I'm asked for the recipe every time I make it. For those who don't want a strong cheese like Cheddar, you can replace it with anything you like or even leave it out altogether. I like adding the Cheddar because it adds color and a little more flavor.
Provided by missbriannacarline
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 3.9 g, Cholesterol 24.9 mg, Fat 8.8 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 155 mg, Sugar 1.2 g
MUSHROOM SPINACH DIP
This thick creamy mixture is easy to stir up and gets its fresh flavor from mushrooms, spinach and green onions. Serve it in the fun Easter Bunny bread (below) or in a bowl with a platter of crackers or crunchy vegetables.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.
Nutrition Facts :
HOT CREAMY MUSHROOM AND SPINACH DIP
The words "hot dip" seem to really get people's attention. This super savory one is chockablock with mushrooms and spinach.
Provided by Katie Workman
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned and the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3 or 4 cup baking dish.
- Bake until the dip is bubbling and hot, 15 to 20 minutes.
Nutrition Facts : Calories 110 kcal, Carbohydrate 3 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 70 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOT SPINACH DIP
Hot Spinach Dip is a baked dip that every household needs to experience. This creamy dip tastes great on crackers, veggies, pretzels... you name it. It even has bacon bits and a layer of cheese on top.
Provided by Jessica - The Novice Chef
Categories Dips
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Grease a 8X8 inch baking dish, set aside.
- In a large bowl, beat the cream cheese and sour cream with an electric mixer until smooth.
- Add the spinach, onion, bacon, salt, pepper, cheddar cheese and half of the mozzarella cheese and stir to combine.
- Transfer the dip to the prepared baking dish and sprinkle the remaining mozzarella on top.
- Bake for 20-25 minutes, until bubbly and beginning to brown on top
- Let Spinach Dip cool for 5 minutes and then serve with crackers, toast or vegetables.
Nutrition Facts : Calories 438 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 835 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
MUSHROOM AND SPINACH DIP
Amazing as a dip, but also fantastic as a filling for turnovers using puff pastry. The key to a really intense mushroomy flavour is using a food processor to mince the mushrooms. I discovered that when I was too lazy to mince them by hand, although I don't understand the science behind it, lol. Excellent served either hot or cold.
Provided by rusticgirl
Categories Spinach
Time 30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a large skillet or heavy bottomed pan saute the onions and butter on high heat for 2 minutes.
- Add the garlic powder and mushrooms and cook for five minutes, stirring frequently.
- Add the spinach, and continue cooking for about 10 minutes. Stir frequently. The mixture won't get 'dry', but you don't want it to be really wet.
- Add the cream cheese. Mix well until it all dissolves.
- Taste the mixture and add salt and pepper, if desired.
Nutrition Facts : Calories 332.1, Fat 26.7, SaturatedFat 16.4, Cholesterol 77.6, Sodium 271.6, Carbohydrate 15.8, Fiber 4.7, Sugar 5.8, Protein 13.1
HOT SPINACH DIP WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
- Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
- Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.
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