Italian Spinach Dip Recipe 55 Recipes

SUPER ITALIAN SPINACH DIP

Super Italian Spinach Dip image

Dig into a creamy do-ahead veggie dip you can mix up in minutes.

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 box (9 oz) frozen spinach
1 package (3 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon zesty Italian dressing mix (from 0.6-oz packet)
Assorted vegetables or crackers

Steps:

Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, mix spinach, cream cheese, sour cream and dressing mix until well blended.
Cover; refrigerate at least 2 hour or until chilled. Serve with vegetables or crackers.

Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (2 tablespoons dip and 4 crackers), Sodium 250 mg, Sugar 3 g, TransFat 1/2 g

ITALIAN SPINACH DIP

Italian Spinach Dip image

This Italian-inspired spinach dip gets its flavor from a package of dressing mix-and its creamy from sour cream and MIRACLE WHIP Dressing.

Provided by My Food and Family

Categories Home

Time 3h10m

Yield Makes 3 cups or 24 servings, 2 Tbsp. each.

Number Of Ingredients 6

Ingredients

1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup chopped red pepper
1 can (8 oz.) water chestnuts, drained, chopped

Steps:

Mix dressing, sour cream and dressing mix until well blended. Add remaining ingredients; mix well. Cover.
Refrigerate several hours or until chilled.
Serve with assorted crackers or cut-up fresh vegetables.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

ITALIAN SPINACH

Italian Spinach image

Make and share this Italian Spinach recipe from Food.com.

Provided by Glo Kersh

Categories Spinach

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

1 can chopped spinach, drained well
1 beaten egg
1 clove garlic, minced
1/3 cup parmesan cheese

Steps:

Place drained spinach in non-stick skillet and heat well.
Add garlic and egg and stir until egg is set.
Add Parmesan cheese, cover and remove from heat.
Let sit for a couple of minutes for the cheese to melt.
Stir and serve.

SPINACH DIP

Spinach Dip image

An unbaked spinach dip. Unlike many other spinach dips this one is served deliciously cold. Enjoy! You can replace the red bell pepper with minced carrot or cucumber, or try using a combination of the three.

Provided by Candice

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Yield 20

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 cup minced onion
2 cloves garlic, minced
1 cup minced red bell pepper
½ cup sour cream
½ cup mayonnaise
1 teaspoon ground cumin
½ teaspoon salt

Steps:

Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.

Nutrition Facts : Calories 62.3 calories, Carbohydrate 2.4 g, Cholesterol 4.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 103.8 mg, Sugar 0.8 g

SPINACH AND ARTICHOKE DIP (ITALIAN STYLE)

Spinach and Artichoke Dip (italian style) image

Make and share this Spinach and Artichoke Dip (italian style) recipe from Food.com.

Provided by Steve_G

Categories Spreads

Time 45m

Yield 1 large batch, 12 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup unsalted butter
1/4 cup olive oil
1 cup chopped red onion
1 cup chopped yellow onion
2 tablespoons chopped Italian parsley
6 cloves garlic, chopped
1 teaspoon red pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
8 ounces portabella mushrooms, chopped
2 (15 ounce) cans artichoke hearts
1 (16 ounce) packet frozen chopped spinach
2 lbs ricotta cheese
1 cup parmigiano-reggiano cheese, grated
4 tablespoons heavy cream (+-) or 4 tablespoons half-and-half (+-)

Steps:

heat oil and butter over medium heat.
add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
add artichoke, break into small pcs while browning.
add spinach.
continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
add ricotta, mix well.
add parmesian, mix well.
create desired consistancey by adding cream or more parmesian.
salt to taste (needs quite a bit).
serve on crackers or chips.

Nutrition Facts : Calories 317, Fat 22.3, SaturatedFat 11.8, Cholesterol 60.5, Sodium 444.9, Carbohydrate 16.6, Fiber 5.8, Sugar 2.8, Protein 16

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