Time 2h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Squeeze excess moisture from spinach. In bowl, combine all ingredients. Stir well to combine. Cover and chill for at least 2 hours before serving.
Time 10m Yield 1.5 cups. Number Of Ingredients 8 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.
Time 40m Yield 6 to 10 servings Number Of Ingredients 11 Steps:
Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray. Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan. Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
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.
Time 55m Yield 14 servings (1/4 cup each). Number Of Ingredients 12 Steps:
Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid., In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended., Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.
Time 1h15m Yield 32 servings, 2 Tbsp. each Number Of Ingredients 6 Steps:
Blend cottage cheese in blender until smooth; spoon into medium bowl. Add remaining ingredients; mix well. Refrigerate 1 hour.
More about “classic spinach dip recipes”
Time 2h15m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined. Cover and refrigerate at least 2 hours to blend flavors. Scoop out large hollow through top of bread loaf. Fill with dip mixture. serve with bread cubes from cut center and assorted fresh veggies. Cooking time includes marinating time.
