Sheep Dip Food

FRESH SPINACH & ARTICHOKE DIP (AKA SHEEP DIP)

Fresh Spinach & Artichoke Dip (Aka Sheep Dip) image

Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster's father was a sheep rancher. This is supposedly a best selling recipe on the menu at River City Cafe in Colorado. I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it. This is very different from the usual spinach dips. I have never seen another version quite like this one. I am guessing at the cook time, which I will update once I try this. This makes enough dip for your whole herd! ;). To me, this is perfect football party food!

Provided by HeatherFeather

Categories Spinach

Time 45m

Yield 1 gallon dip

Number Of Ingredients 8

Ingredients

1 (8 ounce) can water-packed artichoke hearts, drained and quartered
6 ounces asiago cheese or 6 ounces parmesan cheese, finely grated
3 ounces fresh spinach, washed and patted dry
1 pint half-and-half cream or 1 pint light cream
20 ounces sour cream
24 ounces cream cheese or 24 ounces neufchatel cheese
8 ounces heavy cream
pita bread, cut into triangles, as dippers

Steps:

Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
Serve with pita triangles as dippers, or whatever you prefer.

Nutrition Facts : Calories 5236, Fat 506.8, SaturatedFat 316.9, Cholesterol 1515.8, Sodium 2907.9, Carbohydrate 99.7, Fiber 14.3, Sugar 6, Protein 99.9

SHEEP DIP (SHEEP DIP!)

Sheep Dip (Sheep Dip!) image

This is from Ireland. Now I'm not sure when Ireland started making feta and ricotta cheeses but it's intro reads: "Cheeses made from sheep's milk are quite popular in Ireland, and this tasty concoction uses two - feta and ricotta. Whether your feta and ricotta come from the milk of sheep, cows, or goats, the mixture will be delicious."

Provided by Annacia

Categories Cheese

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

8 ounces feta cheese (1-1/3 cups)
1/4 cup green onion, minced
1 cup whole milk ricotta cheese
1/4 cup pine nuts, toasted
2 tablespoons brandy
3 tablespoons snipped fresh dill

Steps:

In the bowl of a food processor combine the cheeses and process until smooth.
Add the brandy and puree.
Fold in the green onions, pine nuts, and dill and continue to fold until the mixture is well blended.
Spoon into a 2-cup decorative serving bowl.
Cover and chill at least 2 hours.
Serve with French bread, crackers or crisp breads.

Nutrition Facts : Calories 690.3, Fat 53.1, SaturatedFat 29, Cholesterol 169.7, Sodium 1447.8, Carbohydrate 11.8, Fiber 1, Sugar 6.2, Protein 33.5

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