Roka Blue Spinach Dip Recipes

CLASSIC SPINACH DIP

Classic Spinach Dip image

In Stafford, Texas, Joyce Fogleman requests: "Everywhere I take this dip, I'm asked for the recipe. I don't make it at home because I'm afraid that's all I'd eat the entire day. I'd love a downsized version I could make at home."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1.5 cups.

Number Of Ingredients 8

Ingredients

4 cups fresh baby spinach, chopped
2 tablespoons water
2/3 cup sliced water chestnuts, chopped
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vegetable soup mix
1 green onion, chopped
Assorted crackers

Steps:

In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

ROKA CHEESE DIP

Roka Cheese Dip image

My husband's grandma and mom make this for most family gatherings. It's so good I had to get the recipe. I would have never guessed what ingredients are in this dip. Shopping tip: Roka cheese is found in a small jar with a blue lid, found on the grocery store shelves (not refrigerated).

Provided by Cookalicious

Categories < 15 Mins

Time 5m

Yield 4 cups of dip, 24 serving(s)

Number Of Ingredients 6

Ingredients

1 (5 ounce) jar Kraft roka blue spread
1 (8 ounce) package cream cheese
2 teaspoons grated onions
1 pint mayonnaise
1 dash Worcestershire sauce
1 inch anchovy paste

Steps:

Combine all ingredients well. Don't substitute Miracle Whip for the mayo (we've tried it, and it's gross).
Chill until ready to serve. You can eat it at room temp, but it's better cold.
Use Fritos and veggies (broccoli, carrots, celery, cucumbers, whatever) for dipping.

Nutrition Facts : Calories 109.5, Fat 9.8, SaturatedFat 3, Cholesterol 15.5, Sodium 167.3, Carbohydrate 5, Sugar 1.3, Protein 0.9

ROKA BLUE-SPINACH DIP

ROKA Blue-Spinach Dip image

This 10-minute dip is a lifesaver when you have last-minute guests. Just mix together five ingredients for a creamy, savory dip to serve with veggies.

Provided by My Food and Family

Categories Home

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

1/2 cup sour cream
1/3 cup KRAFT ROKA Blue Cheese Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
4 green onions, chopped

Steps:

Mix first 3 ingredients in medium bowl until blended.
Add remaining ingredients; mix well.
Refrigerate 1 hour.

Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BEST SPINACH DIP EVER

Best Spinach Dip Ever image

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

Ingredients

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

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

CHEESY SPINACH & ARTICHOKE DIP

Cheesy spinach & artichoke dip image

Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party

Provided by Sophie Godwin - Cookery writer

Categories Canapes

Time 50m

Number Of Ingredients 11

Ingredients

vegetable oil, for the dish
300g chopped frozen spinach, defrosted
250g soft cheese
150ml soured cream
100g mayonnaise
2 large garlic cloves, finely grated
75g vegetarian hard cheese, grated
100g grated mozzarella
100g grated vegetarian cheddar
2 x 280g jars artichokes, drained and roughly chopped
tortilla chips and crudités of your choice, to serve

Steps:

Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.

Nutrition Facts : Calories 318 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

SPINACH DIP 2.0

Spinach Dip 2.0 image

For a lighter, healthier take on the creamy, cheesy classic, try this update made with ricotta. The savory spread makes an excellent Thanksgiving starter.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 6

Ingredients

1 cup ricotta
1 cup sauteed or steamed greens, such as spinach, kale, chard, or dandelion, coarsely chopped and drained of excess liquid (from 1 pound)
1 teaspoon Dijon mustard
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
Crostini or crackers, for serving

Steps:

Preheat oven to 425 degrees. Combine ricotta, greens, and Dijon in a bowl, and season with salt and pepper. Spoon mixture into a shallow ovenproof dish. Bake until the top is light golden brown, about 12 minutes. Serve with crostini or crackers.

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