Krazy Katies Famous Spinach Dip Food

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

ALIREBA'S FAMOUS SPINACH DIP

Steps:

• Mix sour cream, mayo, and soup mix in a large bowl(If you haven't chopped your celery and onions yet, it's a good idea to cover the bowl and put in the fridge, as it allows the dehydrated veggies in the soup mix soften up and gives the flavors a chance to blend).
• Add the chopped celery and onions. Mix thouroughly.
• Add the spinach, little by little, stirring to make sure there aren't any spinach clumps and the consistancy of the dip is even.
• Chill and enjoy!

KRAZY KATIE'S FAMOUS SPINACH DIP

Steps:

• Cube up Velveeta to make melting easier, and mix all together in crock pot over low heat.
• Salt to taste and serve with tortilla chips!
• Yum!
• I think the amount of 1/2 and 1/2 is optional depending on how you like the consistency.

VEGETABLE SOUP

Steps:

• Add water and bouillon, bring to a boil.
• At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge); slow boil for 15-20 minutes, until potatoes are done.
• Add tomatoes (or tomato juice), salt and pepper and canned vegetables (its a good time to clean out cabinets).

KATIE'S KAHLUA DIP

Steps:

• Be sure that the Cool Whip is completely thawed and the cream cheese is softened at room temperature.
• Combine Cool Whip, cream cheese, mini chocolate chips and kahlua in a bowl.
• Store in refrigerator overnight or for at least 3 hours (it tastes better the longer it sits).
• Serve with chocolate graham crackers (broken up) or chocolate graham cracker sticks.

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ

Steps:

• Steam baby spinach until just wilted.
• Drain well and chop fine.
• Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
• Remove from stove and allow to cool, then squeeze out excess liquid.
• Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
• In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
• Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
• Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
• Enjoy!

KATIE'S DILL DIP

Steps:

• Place all ingredients in a bowl (KA works best) and beat until fluffy.
• Chill.