Tanyas Spicy Spinach Dip Food

SPICY SOUTHWESTERN SPINACH DIP

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil. Set aside.
• Thaw the chopped spinach and place in a colander to drain. Gently press the spinach with the back of a spoon to remove the excess water.
• In a large mixing bowl combine the cream cheese, cilantro, onion, Rotel tomatoes, spinach, half the grated Monterey Jack cheese, and 2 teaspoons red pepper flakes. Mix on medium speed until combined. Add some of the reserved liquid from the tomatoes to thin if needed.
• Pour into a greased casserole dish or 9-inch pie plate. Top with remaining Jack cheese and red pepper flakes if using.
• Bake at 400°F for 30 minutes or until top is golden brown and dip is bubbly.

GINA'S SPINACH DIP

Steps:

• Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
• Add the flour and cook while stirring until it becomes a light blonde color.
• Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
• Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.

ALASKAN SPICY SPINACH DIP

Steps:

• Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

VELVEETA® SPICY SPINACH DIP

Steps:

• Place spinach in large microwaveable bowl. Microwave on HIGH 5 min.
• Add remaining ingredients; mix well.
• Microwave 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

SPICY SPINACH DIP

Steps:

• Mix cream cheese and spread in medium bowl until blended.
• Add remaining ingredients; mix well. Serve immediately or cover and refrigerate until ready to serve.

TANYA'S SPICY SPINACH DIP

Steps:

• Melt the butter in a medium saucepan set over medium heat. Once it foams, toss in the onion and garlic, and sauté until softened, about 3 minutes. Sprinkle in the flour, and cook, stirring, until it becomes a light-blond color. Slowly stir in the heavy cream, and bring the sauce to a simmer; cook until it starts to thicken, about 5 minutes. Stir in the spinach, Ro*tel, and cheese, and cook until the cheese is melted. Season to taste with salt.
• Pour the dip into a serving bowl and serve warm with tortilla chips.

SPICY ASIAN "SPINACH" DIP

Steps:

• Wash the bok choi and chop it, discarding the stems.
• Sauté bok choi in cooking oil until it is limp and had lost all of its crunch (about 5 mins).
• Chop spring onions.
• Chop coriander.
• Put onions, bok choi, sour cream, mayonnaise and coriander into a bowl and mix, preferably with an immersion mixer or in a food processor.
• Chill for 1 hour as texture will become thicker (I served it right away once and it was still good but a bit soupy).
• Pour into hollowed out sourdough bread bowl and serve with bread pieces for dipping (optional).

ANTHONY'S SPICY SPINACH AND ARTICHOKE DIP

Steps:

• Mix all ingredients in a large bowl and stir until evenly combined. Spray a slow cooker evenly with cooking spray (I just use some olive oil because I don't use cooking spray) and transfer all ingredients to the slow cooker.
• Cook on low for 3 hours or until dip is completely warmed through and the cheese has melted.
• Serve warm with chips, bread, vegetables, or any dippers you prefer.

KELLEY'S SPICY HOT SPINACH DIP

Steps:

• Preheat oven to 350°F.
• Combine all ingredients together and spread into a casserole dish.
• Bake 30 minutes.
• Serve with crackers, raw veggies, chips, or bread cubes.