Hot Swiss And Spinach Dip With Yogurt Food

SPINACH AND YOGURT DIP

Steps:

• Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
• Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

[SKINNY] SPINACH DIP WITH GREEK YOGURT

Steps:

• Add the spinach to a large skillet and cook over medium heat for 2-3 minutes, stirring frequently, until the spinach has wilted.
• Let the spinach cool slightly then transfer to a paper towel and wring out the excess water.
• Place the spinach on a cutting board and roughly chop.
• In a large bowl, mix the cream cheese and greek yogurt until combined.
• Stir in the cheddar, parmesan, garlic powder, & salt, and mix well.
• Stir in the spinach.
• Just before serving, microwave on medium heat for 30 seconds and stir. Repeat until heated all the way through.

HOT SPINACH DIP WITH MUSHROOMS

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.

SPINACH YOGURT DIP RECIPE BY TASTY

Steps:

• Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
• Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
• Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
• Enjoy!

HOT SWISS AND SPINACH DIP WITH YOGURT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper.
• Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.

HOT SWISS AND SPINACH DIP WITH YOGURT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper.
• Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.

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.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

CREAMY SWISS SPINACH DIP

Steps:

• In a small microwave-safe bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on high for 3-6 minutes or until cheese is melted, stirring occasionally., Meanwhile, cut a 4-in. circle in the center of one loaf of bread. Remove bread, leaving 1 in. at bottom of loaf. Cut removed bread and the second loaf into 1-1/2-in. cubes. Spoon hot spinach dip into bread shell. Serve with bread cubes.

HOT SPINACH DIP

Steps:

• Allow the cream cheese to soften. To thaw out the creamed spinach; place the spinach on a small plate. Cut a slit to vent, and microwave on high for 2 minutes.
• After spinach has thawed, pour the creamed spinach into a small, microwave safe bowl. Add the rest of the ingredients, stirring well to combine. (It's perfectly fine to have small lumps of cream cheese in the dip at this time.).
• Microwave the mixture, uncovered, on high for 5 minutes. Stir about halfway through cooking, and again before serving.
• NOTES - Serve with tortilla chips. Leftovers make a quick and easy stuffed mushroom, too. If you have Swiss cheese sandwich slices, these can be used, too. Thinly slice the cheese. Just use 2 oz - usually 3-4 slices, depending on thickness of the cheese.