Spinach Dip In Red Cabbage Food

SPINACH DIP IN RED CABBAGE

Steps:

• Gently peel back outer leaves of cabbage. Slice 1/2 in. from bottom of cabbage so it sits flat. Cut a 3-in. circle in the top of the cabbage; hollow out a third of the cabbage to form a bowl (save removed cabbage for another use)., In a large bowl, combine the spinach, sour cream, mayonnaise, onions, parsley, lemon juice and dill. Spoon into cabbage bowl just before serving. Serve with vegetables.

RED CABBAGE AND WARM SPINACH SALAD

Steps:

• Make vinaigrette:
• Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
• Make salad:
• Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
• Serve immediately.

EASTER CRUDITES BASKET WITH SPINACH DIP

Steps:

• For the spinach dip: Mix together the spinach, sour cream, mayonnaise, green onions, carrots, garlic, lemon juice and some salt and pepper in a medium bowl until well combined. Chill for at least 2 hours.
• For the veggies: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the asparagus briefly in the boiling water, until bright green but still crisp. Transfer to the ice water bath to stop the cooking process. Drain and blot dry with paper towels.
• Fill the bottom of the Easter basket with the kale and arrange the asparagus, carrots, celery, bell peppers, broccoli, cauliflower, radishes, green onions and jicama on top of it, leaving a space in the center for the dip.
• Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket!

HOT SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

RED LOBSTER HOT CRAB SPINACH ARTICHOKE DIP COPYCAT RECIPE

Steps:

• Thaw spinach and drain very well!
• Heat milk and all spices on med. heat ( do not boil) Reduce heat and simmer Sauté onion and 1 tablespoon butter until translucent about 8 minute.
• Add to milk mixture.
• Melt remaining butter and add flour, making a roux , about 3-4 minutes. Add to milk mixture on low heat Add cheese, except 1/2 cup Montery Jack for topping. Keep on very low heat careful not to burn, stir until melted Remove from heat and cool 15 minutes Drain artichokes and cut into small pieces Add spinach and artichokes to mixture and blend well.
• Finally, add lump crab with large spoon. Fold in gently.
• Pour into 11x9x2 casserole pan and top with remaining Monterey jack cheese. Bake at 350°F 12-15 minutes.
• Serve with tortilla chips warmed in the oven and pico de gallo!

SPINACH & RED CABBAGE SALAD WITH ORANGE DRESSING

Steps:

• In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
• Prepare vegetables as noted.
• On a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
• Arrange spinach around the cabbage.
• Sprinkle sliced onion over the cabbage and spinach.
• Drizzle about 1/3 of the dressing over salad.
• Serve remaining dressing with the salad as desired.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

SAUTEED RED CABBAGE WITH MUSHROOMS AND SPINACH

Steps:

• Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
• Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

CAJUN SPINACH DIP TO DIE FOR

Steps:

• Melt butter in 1 quart saucepan.
• When bubbly, add veggies. Saute until onion begins to look translucent.
• Add herbs and seasonings, stir well.
• Add flour and stir until blended.
• Add cream/milk and whisk until mixture thickens.
• Cover, reduce heat and simmer for 15 minutes, stir frequently.
• Add spinach and stir in well.
• Cover and continue to simmer another 15 minutes.
• Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours.
• May be served hot right from the pot!
• Want it cold? Refrigerate for 6 - 12 hours.
• Freezes well.