SPINACH DIP RECIPE
Delicious and addicting spinach dip is a cool, creamy blend of sour cream, mayo, spinach and seasonings. It's fresh, flavorful and irresistible! Serve with crackers, sliced cucumber, bell pepper slices or anything else your heart desires.
Provided by Kim
Categories Appetizer
Time 2h10m
Number Of Ingredients 7
Steps:
- It is very important to drain all of the water from the spinach. You can wrap the spinach in a few layers of paper towels or a kitchen towel and wring out the liquid. You could also press it in a potato ricer to remove the liquid. Set aside.
- In a large bowl, add the sour cream, mayonnaise, Knorr mix, water chestnuts and green onions. Stir well to combine. Stir in the spinach until fully combined.
- Cover dip and chill for at least 2 hours or overnight. Serve with crackers and fresh vegetables.
Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 5 g, Protein 2 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 127 mg, Fiber 2 g, Sugar 2 g
HOT SPINACH AND CRAB DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
CAJUN SPINACH DIP TO DIE FOR
When in New Orleans a few years back, I bought a copy of 'Dat Little Cajun Cookbook by Chef Remy (not the chef in Ratatouille!). There are so many similar Spinach dips out there, Chef Remy's is a little different and more "made from scratch". I made some minor adjustments which are reflected here. (If cajun seasoning is unavailable, use seasoned salt with a pinch of cayenne or red pepper flakes)
Provided by Linky
Categories Spinach
Time 55m
Yield 10 serving(s)
Number Of Ingredients 15
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.
SPICY CAJUN DIP
Make and share this Spicy Cajun Dip recipe from Food.com.
Provided by Shirl J 831
Categories Cajun
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In small bowl, pour 1 cup boiling water over tomatoes.
- let stand at room temperature 5-10 minutes.
- Drain and chop tomatoes.
- meanwhile, in another small bowl, combine cream cheese, yogurt and chili sauce.
- mix well.
- Add tomatoes and all remaining ingredients; mix well.
- refrigerate till serving time.
- Just before serving; stir dip.
- serve with cut up fresh veggies or garlic flavored bagel crisps.
CAJUN CHEESE DIP
This makes a lot, but it's so good, and a little different from most cheese dips. If you can't find crawfish tails, sub with lump crabmeat drained and rinsed and drained. Sure to be a hit at your next get together with family and friends
Provided by Bonnie G 2
Categories Cheese
Time 40m
Yield 5 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- In medium pot over medium high heat, saute garlic and white parts of scallions in butter until slightly tender.
- Mix in crawfish or crab and cook for about 5 minutes on low.
- Pour mixture in bowl and set aside.
- Add cheese and tomatoes to empty pot and cook over medium low heat until melted and combined.
- Stir in reserved scallion mixture.
- Heat on low until well blned and very warm.
- Season with salt and pepper to taste.
- Garnish with sliced green scallion tops.
Nutrition Facts : Calories 169.6, Fat 10.7, SaturatedFat 6.5, Cholesterol 67.3, Sodium 925.2, Carbohydrate 5, Fiber 0.1, Sugar 2.9, Protein 13.5
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