EASY SPICY ESPINACA DIP
This easy espinaca dip is made with freshly shredded Pepper Jack cheese, diced tomatoes and chilies, and fresh baby spinach. Ready in just 20 minutes!
Provided by Karrie | Tasty Ever After
Categories Appetizer
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 349 kcal, Carbohydrate 3 g, Protein 17 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 93 mg, Sodium 409 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ESPINACA DIP (FABULOUS APPETIZER)
This Espinaca Dip resembles the one at Jose Peppers, but most people have told me it is much better. You can decide for yourself. This is so easy and doesn't take much time out of your day. It is great for office parties too.
Provided by cynthia.kroll
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
SPINACH DIP
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
Provided by Kathy Strickland
Categories Potluck
Time 10m
Yield 3-4 Cups, 6-8 serving(s)
Number Of Ingredients 6
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.
BEST SPINACH DIP EVER
This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.
Provided by Shawna
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 6h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g
ESPINACA DIP (BRYAN'S) RECIPE
Provided by á-382
Number Of Ingredients 9
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!
More about "espinaca dip recipes"
JOSE PEPPERS ESPINACA DIP RECIPE • THE WICKED NOODLE
From thewickednoodle.com
4.5/5 (16)Estimated Reading Time 5 mins
- Put gelatin and powdered milk into a blender. Add boiling water and process immediately until smooth. Add cheese and continue blending until mixture is very smooth.
- Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap then refrigerate until firm.
- Meanwhile, roast your poblano peppers: Place peppers on a baking sheet and place under hot broiler until very black, turning once to ensure the entire pepper is blistered and blackened. Immediately (and carefully) place hot peppers into a resealable plastic bag and close tightly; allow to sit for at least ten minutes or until cool enough to handle. Peel blackened skin from peppers; remove and discard stem and seeds. Chop peppers and set aside.
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