GARLIC, GARLIC, GARLIC...SPINACH DIP! MMM...
Make and share this Garlic, Garlic, Garlic...Spinach Dip! mmm... recipe from Food.com.
Provided by LizAnn
Categories Low Protein
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients together and refrigerate.
- To Serve: Hollow a large sour dough round and fill with dip.
- Serve with pieces of sour dough bread.
- Be sure to buy an extra loaf for dipping!
Nutrition Facts : Calories 441.1, Fat 33.2, SaturatedFat 10.8, Cholesterol 41.1, Sodium 1345.3, Carbohydrate 32.6, Fiber 5.4, Sugar 8.5, Protein 8.7
ROASTED GARLIC-SPINACH DIP
Make and share this Roasted Garlic-Spinach Dip recipe from Food.com.
Provided by mielhollinger
Categories < 60 Mins
Time 45m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
- Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
- Place on a double-thick, 12-inch square of foil.
- Drizzle garlic with the oil.
- Fold foil to enclose garlic.
- Bake in a 375 degree oven for 20 minutes or until garlic is soft.
- Cool.
- Cook spinach according to package directions, except omit salt.
- Drain well; press out excess liquid.
- Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
- Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
- Cover and process until well combined.
- Add cream cheese.
- Cover; process until nearly smooth.
- Transfer mixture to saucepan.
- Cook and stir over medium-low heat until heated through.
Nutrition Facts : Calories 105.1, Fat 7.5, SaturatedFat 4.4, Cholesterol 21.7, Sodium 148.8, Carbohydrate 5.4, Fiber 1.4, Sugar 0.4, Protein 5.1
GARLIC-SPINACH DIP
Here's a creamy spinach dip for the garlic lovers-and if you don't have garlic on hand, no worries; you can use garlic powder.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 3 cups or 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients; cover.
- Refrigerate at least 3 hours or up to 3 days.
- Serve with cut-up fresh vegetables.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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