Espinaca Dip Bryans Recipes

ESPINACA DIP (FABULOUS APPETIZER)

Steps:

• This is best cooked in a crock pot.
• Mix all ingredients in the crock pot.
• Stir occasionally.
• For better taste and if you have time, mix the whipping cream, Rotel, jalapeno's, spinach, bouillon cubes, milk and chopped onion together in a sealed container and put in the refrigerator the night before you want to prepare it.

EASY SPICY ESPINACA DIP

Steps:

• In a medium sauce pot over medium-low heat, combine cheeses, half & half, and Rol*Tel. Cook until mixture melts, stirring occasionally, for about 15 minutes.
• Stir in the garlic and onion powders with the fresh spinach. Reduce heat to low and continue to cook sauce for another 5 minutes, stirring occasionally.
• Serve immediately with your favorite tortilla chips, crackers, and/or assorted raw vegetables.

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.

SPINACH CON QUESO

Steps:

• Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
• Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.

ESPINACA DIP (BRYAN'S) RECIPE

Steps:

• Mix all ingredients in a crock pot. Stir occasionally. For better taste and if you have time, mix cream, Rotel, jalapeno's, spinach, bouillon cubes, milk and onion together in a sealed container and put into refrigerator for several hours or overnight to let flavors meld. Enjoy!

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.