3 INGREDIENT SPINACH DIP RECIPES

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3 INGREDIENT SPINACH DIP (NO MAYO) RECIPE - FOOD.COM



3 Ingredient Spinach Dip (No Mayo) Recipe - Food.com image

I got this recipe from my sister-in-law, not sure where she got it from. It's very easy to throw together. It not too rich like other spinach dips. I made the mistake once of using fat free sour cream and it made the dip very loose & watery so I don't recommend it. You can serve this with french bread, hawaiian bread, and/or veggies. Oh, and make sure you use the Knorr brand vegetable recipe mix. I use another brand once and it ruined my batch of dip so I had to toss it out. I recommend chilling at least 20 minutes in order to rehydrate the veggies in the soup mix, otherwise, you'll have a crunchy dip until they do rehydrate. My SIL serves it right away so it's up to you. I had to guess at the servings and the yield size so the nutritional stats are probably off, sorry.

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 cups, 8 serving(s)

Number Of Ingredients 3

1 (1 1/2 ounce) package Knorr vegetable soup mix
1 (10 ounce) package frozen chopped spinach
1 (16 ounce) container sour cream

Steps:

  • Thaw and squeeze dry the spinach.
  • place spinach in serving bowl.
  • add sour cream
  • add the vegetable recipe mix.
  • combine
  • chill at least 20 minutes.

Nutrition Facts : Calories 141.8, FatContent 12.2, SaturatedFatContent 7, CholesterolContent 31.2, SodiumContent 407.6, CarbohydrateContent 6.2, FiberContent 1.2, SugarContent 2.5, ProteinContent 3.1

THREE CHEESE ARTICHOKE & SPINACH DIP RECIPE: HOW TO MAKE IT



Three Cheese Artichoke & Spinach Dip Recipe: How to Make It image

Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 16 servings (4 cups dip).

Number Of Ingredients 15

1 package (16 ounces) frozen bread dough dinner rolls (12 rolls), thawed
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
DIP:
1 tablespoon butter
1 cup chopped fresh mushrooms
2 garlic cloves, minced
1-1/2 cups mayonnaise
1 package (8 ounces) cream cheese, softened
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped sweet red pepper

Steps:

  • Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half the butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

Nutrition Facts : Calories 359 calories, FatContent 29g fat (10g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 526mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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