SPICY SOUTHWESTERN SPINACH DIP
Steps:
- Preheat oven to 400°F. Line a baking sheet with foil. Set aside.
- Thaw the chopped spinach and place in a colander to drain. Gently press the spinach with the back of a spoon to remove the excess water.
- In a large mixing bowl combine the cream cheese, cilantro, onion, Rotel tomatoes, spinach, half the grated Monterey Jack cheese, and 2 teaspoons red pepper flakes. Mix on medium speed until combined. Add some of the reserved liquid from the tomatoes to thin if needed.
- Pour into a greased casserole dish or 9-inch pie plate. Top with remaining Jack cheese and red pepper flakes if using.
- Bake at 400°F for 30 minutes or until top is golden brown and dip is bubbly.
Nutrition Facts : Carbohydrate 16 g, Protein 58 g, Fat 71 g, SaturatedFat 44 g, Cholesterol 204 mg, Sodium 1504 mg, Fiber 5 g, Sugar 6 g, Calories 920 kcal, UnsaturatedFat 23 g, ServingSize 1 serving
VELVEETA® SPICY SPINACH DIP
Add some kick to this spicy spinach dip with diced tomatoes and green chilies. VELVEETA® Spicy Spinach Dip is a fabulous way to entertain with flair.
Provided by My Food and Family
Categories Home
Time 15m
Yield 38 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Place spinach in large microwaveable bowl. Microwave on HIGH 5 min.
- Add remaining ingredients; mix well.
- Microwave 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 2 g, Protein 2 g
SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP
Steps:
- Preheat the oven to 375 degrees F.
- Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
- Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
- Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
- Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.
ALASKAN SPICY SPINACH DIP
Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.
Provided by Sheryl Kerbow
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
Nutrition Facts : Calories 360 calories, Carbohydrate 6.5 g, Cholesterol 96.1 mg, Fat 29.1 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 16.4 g, Sodium 483.6 mg, Sugar 1.1 g
TANYA'S SPICY SPINACH DIP
Steps:
- Melt the butter in a medium saucepan set over medium heat. Once it foams, toss in the onion and garlic, and sauté until softened, about 3 minutes. Sprinkle in the flour, and cook, stirring, until it becomes a light-blond color. Slowly stir in the heavy cream, and bring the sauce to a simmer; cook until it starts to thicken, about 5 minutes. Stir in the spinach, Ro*tel, and cheese, and cook until the cheese is melted. Season to taste with salt.
- Pour the dip into a serving bowl and serve warm with tortilla chips.
SPINACH DIP RECIPE BY TASTY
Here's what you need: cream cheese, frozen spinach, sour cream, garlic, salt and pepper, shredded mozzarella cheese, shredded parmesan cheese
Provided by Cerise Brown
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Mix all ingredients in a bowl and pour mixture into a greased pan. Sprinkle top with mozzarella.
- Bake for 25 minutes.
- Serve with tortilla chips or veggies.
Nutrition Facts : Calories 195 calories, Carbohydrate 4 grams, Fat 15 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
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
CREAMY CHEESY SPINACH DIP
This recipe doesn't contain mayo or sour cream like most, so it's very cheesy and very delicious. I'm asked for the recipe every time I make it. For those who don't want a strong cheese like Cheddar, you can replace it with anything you like or even leave it out altogether. I like adding the Cheddar because it adds color and a little more flavor.
Provided by missbriannacarline
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
- Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
- Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
- Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 3.9 g, Cholesterol 24.9 mg, Fat 8.8 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 155 mg, Sugar 1.2 g
SPICY SPINACH DIP
Cream cheese, onions and an olive and pimento spread give this spinach dip its flavor-but it gets its spicy kick from the dash of hot pepper sauce.
Provided by My Food and Family
Categories Dips & Spreads
Time 15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix cream cheese and spread in medium bowl until blended.
- Add remaining ingredients; mix well. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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- Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.
- Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne and cook, stirring, for 1 minute. Scrape into a bowl.
- Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with salt.
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