Go Green Spinach Dip Rsc Recipes

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

GO GREEN SPINACH DIP #RSC

Steps:

• 1.) Preheat oven to 350°F.
• 2.) Mince garlic and shallot. Set aside.
• 3.) On medium heat in a non-stick pan heat olive oil for 30 seconds.
• 4.) Saute shallot and garlic until cooked through, 2 minutes.
• 5.) Add chopped spinach, saute until wilted, 1 minute.
• 6.) Add chopped artichoke hearts, hearts of palm, and chives. Saute until heated through, 3 minutes.
• 7.) Transfer hot mixture to to 9" glass baking dish.
• 8.) Stir in 1 packet of Hidden Valley Ranch Seasoning Mix, 1 cup of shredded parmesan cheese, 1/2 tsp cayenne pepper, and pinch of ground black pepper.
• 9.) Once everything is mixed well, spread evenly throughout baking dish. Sprinkle with remaining 1/4 cup of cheese.
• 10.) Bake in the oven for 20 minutes or until parmesan topping is golden brown.
• 11.) Optional - while dip is cooling, cut pita into 6 triangles and bake on a parchment lined baking sheet for 5 minutes or until crisp.