Roasted Garlic Spinach Dip Food

ROASTED GARLIC-SPINACH DIP

Steps:

• Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
• Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
• Place on a double-thick, 12-inch square of foil.
• Drizzle garlic with the oil.
• Fold foil to enclose garlic.
• Bake in a 375 degree oven for 20 minutes or until garlic is soft.
• Cool.
• Cook spinach according to package directions, except omit salt.
• Drain well; press out excess liquid.
• Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
• Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
• Cover and process until well combined.
• Add cream cheese.
• Cover; process until nearly smooth.
• Transfer mixture to saucepan.
• Cook and stir over medium-low heat until heated through.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

GARLIC-SPINACH DIP

Steps:

• Mix all ingredients; cover.
• Refrigerate at least 3 hours or up to 3 days.
• Serve with cut-up fresh vegetables.

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.

GARLIC, GARLIC, GARLIC...SPINACH DIP! MMM...

Steps:

• Mix all ingredients together and refrigerate.
• To Serve: Hollow a large sour dough round and fill with dip.
• Serve with pieces of sour dough bread.
• Be sure to buy an extra loaf for dipping!

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.