The Best Fresh Spinach Dip Food

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH DIP

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.

THE BEST SPINACH DIP #1

Steps:

• Squeeze the thawed spinach in your hands until most of the water is out.
• Mix all ingredients in a medium size bowl.
• Refridgerate a couple of hours or over night.
• Serve in a bread bowl with bread, crackers, carrot sticks.

WORLD'S BEST SPINACH DIP

Steps:

• Mix all ingredients together.
• I add the spinach last because it gives the cream cheese longer to soften, making it easier to stir.
• Cover and chill in the refrigerator until ready to serve.

SLOW-COOKER SPINACH DIP

Steps:

• Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
• See all 50 Game-Day Dips

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

FRESH SPINACH DIP RECIPE

Steps:

• Chop up your spinach leaves in a food processor or blender; put into bowl and set aside.
• Cut up cream cheese into small blocks and put in the food processor.
• Add the accent and minced onion; blend together until well combined.
• Add the mayonnaise and blend until smooth.
• Add the chopped up spinach and half and half to the cream cheese/mayo mixture and blend well.
• If it is too thick, you can add a little more half and half until you get it to the consistency you like.
• Dip fresh veggies.

FRESH SPINACH DIP

Steps:

• Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
• Stir in vinegar, mustard, and pepper.
• Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
• Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
• Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
• Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.