SPINACH LEEK DIP RECIPES
BEST SPINACH DIP EVER RECIPE | ALLRECIPES
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 Spinach Dips
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Yield 1 bread bowl dip
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, CarbohydrateContent 53.2 g, CholesterolContent 48.3 mg, FatContent 47.4 g, FiberContent 2.9 g, ProteinContent 13.3 g, SaturatedFatContent 15.1 g, SodiumContent 1183.4 mg, SugarContent 2.7 g
HOT SPINACH ARTICHOKE DIP RECIPE: HOW TO MAKE IT
One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it's gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 139mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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HEALTHY SPINACH DIP RECIPE: HOW TO MAKE IT
I needed something healthy and low in fat to take to a get-together, so I experimented and came up with this dip. It's packed full of flavor and color. Served with assorted veggies, bread or crackers, it's always a hit. People ask for the recipe every time. —Noelle Myers, Grand Forks, North Dakota
From tasteofhome.com
Reviews 3.9
Total Time 20 minutes
Category Appetizers
Calories 62 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 20 minutes
Category Appetizers
Calories 62 calories per serving
- In a small bowl, combine the first 7 ingredients; stir in spinach. Cover and refrigerate at least 1 hour before serving. Serve with vegetables.
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Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.
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Reviews 4
Total Time 40 minutes
Cuisine american
Calories 630 per serving
- Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.
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Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine american
Calories 630 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine american
Calories 630 per serving
- Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.
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