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Spinach Dips, Hot & Cold & Lite ..(7)

I'm going to take a dip, maybe 3 or 4 of them!!

Spinach Dip in a Loaf

This is the classic one!

1 package (10 oz.) fresh spinach (or 1 pkg. frozen spinach)
1 cup mayonnaise
1 cup sour cream
1 package dry vegetable soup mix
2 round bread loaves of your choice.

Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop finely. If using frozen spinach, thaw, drain and squeeze dry, then chop, no need to cook the frozen spinach. 

Combine mayonnaise, sour cream, and soup mix. Add chopped spinach and stir to combine. Refrigerate for at least 3 hours. 

Cut the top off of one of the round loaves. Scoop the bread out of the centre of the loaf, so you are left with a bowl. Cut the scooped out bread, and cube the second loaf of bread, into bite sized pieces. 


Hot Spinach Artichoke and Cheese Dip

1/4 cup olive oil
2 tablespoons butter
3/4 cup onion - diced
1 1/2 tablespoons garlic - minced
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup Parmesan cheese - grated
2 tablespoons chicken bouillon - crumbled
1 1/2 tablespoons lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach - defrosted
6 ounces artichoke bottoms - canned
1 cup Monterey jack cheese - grated
3/4 teaspoon Tabasco sauce

In a large saucepan, warm the olive oil and butter over medium heat. When the butter has melted, add onion and cook until wilted (4 minutes). Add the garlic and cook 2 minutes longer, stirring occasionally. Sprinkle the flour over the onion mixture. Cook, stirring constantly, until mixture turns golden brown in color (12 minutes). While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Allow mixture to simmer and remove from the heat. Add the Parmesan, bouillon, lemon juice, and sugar. Stir until thoroughly blended. Add the sour cream, spinach, artichoke hearts, Monterey Jack cheese and Tabasco sauce. Stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warm serving bowl and serve immediately with chips or bread cubes. 

Spinach and Artichoke Dip

Make this ahead, but heat to serve.

1 (14 ounce) can artichoke hearts, drained 
1 (10 ounce) package frozen chopped spinach, thawed and drained 
1 cup mayonnaise 
1 cup grated Parmesan cheese 
2 1/2 cups shredded Monterey jack cheese 

1 Preheat oven to 350 degrees F (175 degrees C). Grease a one quart baking dish. 
2 Chop artichokes finely in a food processor. 
3 In a bowl, mix together chopped artichoke, spinach, mayonnaise, Parmesan cheese, and 2 cups Monterey Jack cheese. Transfer mixture to prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. 
4 Bake in the middle of the preheated oven until the cheese is melted, about 15 minutes. 

Teri's Spinach Dip

1 package thawed chopped frozen spinach, drained very well
1 tomato, seeded and chopped
6 scallions, dark green stems removed, sliced thinly
2-3 cloves garlic, grated finely
2 thinly shredded carrot (on smallest grating, or in mini-chop food processor)
1 package Knorr Vegetable Soup Mix (Lipton works well also, but Knorr is the best)
16 oz. sour cream
1 cup mayo

Mix together and chill at least 2 hours, but it's best overnight.

Lite Spinach Dip

2 packages (10 ounces each) frozen chopped spinach, thawed 
1 can (8 ounces) water chestnuts, drained and finely chopped 
1/2 cup light sour cream 
1 1/2 cups plain fat-free yogurt 
1 cup finely chopped green onions (9 medium) 
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves 
1/2 teaspoon salt 
1/2 teaspoon ground mustard 
1/4 teaspoon pepper 
1 clove garlic, crushed 

Combine and chill for at least one hour.
Great dip for raw veggies, bread cubes or lite crackers.

Terrific Lite Spinach Dip

1 10 oz. package frozen chopped spinach, thawed and squeezed of all excess water.
1 1.5 oz. package of Leek Soup Mix
1 small can (4 oz) chopped water chestnuts, julienne
1 small carrot, julienne
2 green onions, finely chopped
1 cup low-fat (can use fat-free) sour cream
1/2 cup low-fat mayonnaise

Mix all ingredients in a large bowl. Make sure everything is well mixed.
Put in covered container and refrigerate at least 4 hours (best chilled overnight).
Serve with cubes of fresh french bread or your choice of crackers, this can also be served in a hollowed out round bread loaf.


Santa Fe Spinach Dip

1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste

SautÚ onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.


Houston's Chicago-style Hot Artichoke & Spinach Dip

1/2 C. (2 oz.) grated Romano cheese
1 large clove garlic
1 (10 oz.) pkg. frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6 1/4 oz) jar artichoke hearts, drained, patted dry
1 (8 oz.) container soft garlic cream cheese
2 large eggs
1 C. (4 oz.) shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

Preheat oven to 375║F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings.

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