SPINACH DIP WITH GARLIC, YOGURT AND DILL
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer
Time 50m
Yield About 2 cups
Number Of Ingredients 14
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.
BAKED SPINACH DIP IN BREAD
This is the only way my kids will eat spinach! The dip can be made ahead and chilled. Place in the bread shell and bake just before company arrives.-Shauna Dittrick, Leduc, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside., Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside. , Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
Nutrition Facts : Calories 361 calories, Fat 28g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 537mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
DILL DIP
Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY DILL SPINACH DIP
Make and share this Creamy Dill Spinach Dip recipe from Food.com.
Provided by MRFNM
Categories Spinach
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix sour cream and mayo.
- Add well drained spinach and remaining ingredients.
- Refrigerate immediately for at least an hour before serving. (I like it better refrigerated overnight).
SPINACH, DILL DIP
Make and share this Spinach, Dill Dip recipe from Food.com.
Provided by Kim Weimer
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small fry pan.
- Add 4 tablespoons water and the spinach, cover and wilt.
- Lay the Spinach out on a paper towel and pat dry.
- Mix the Sour Cream, Mayonaise, Dill and Green onions.
- Fold in the spinach.
- Serve.
Nutrition Facts : Calories 454.9, Fat 45.5, SaturatedFat 26.5, Cholesterol 119.6, Sodium 209.9, Carbohydrate 8.6, Fiber 1, Sugar 8.5, Protein 5.9
CLASSIC SPINACH DIP
In Stafford, Texas, Joyce Fogleman requests: "Everywhere I take this dip, I'm asked for the recipe. I don't make it at home because I'm afraid that's all I'd eat the entire day. I'd love a downsized version I could make at home."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1.5 cups.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SPINACH DIP
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
Provided by Kathy Strickland
Categories Potluck
Time 10m
Yield 3-4 Cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain the spinach.
- Squeeze the spinach with paper towels to remove excess water.
- Mix all ingredients together in a bowl.
- Let set in the fridge for a couple hours before serving.
- I like to serve it inside a hollowed out round loaf of bread.
- Scoop out the loaf and place dip inside.
- I use what I scoop out for making croutons.
- Serve with fresh vegetables.
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- Fresh Spinach: If you are using fresh spinach, use about 2 - 3 cups of fresh spinach, heat oil on frying pan, add oil, chop spinach and add it to the frying pan, cook for about 2 - 5 minutes just to soften ( I like my spinach not cooked fully).
- In a large bowl combine: plain greek yogurt, mayonnaise, chopped dill, spinach, garlic powder and salt, mix it with a spoon.
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