What's a good recipe to follow for spinach dip..?!
Hot out the oven and served with plain salted crisps/Doritos style!.
Anyone have a good recipe for it!?
Thanks xWww@FoodAQ@Com
Anyone have a good recipe for it!?
Thanks xWww@FoodAQ@Com
Answers:
This dip is FANTASTIC !!
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C)!.
Place garlic in a small baking dish!. Bake in the preheated oven 20 to 30 minutes, until soft!. Remove from heat!. When cool enough to touch, squeeze softened garlic from skins!.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese!.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly!. Serve warm!.
Serves 12!.
---
And if you don't wanna use artichokes, this the Best Spinach Dip Ever !! Trust me! (Although, I prefer the previous recipe!)
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1!.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
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!.
Serves 24!.
---Www@FoodAQ@Com
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C)!.
Place garlic in a small baking dish!. Bake in the preheated oven 20 to 30 minutes, until soft!. Remove from heat!. When cool enough to touch, squeeze softened garlic from skins!.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese!.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly!. Serve warm!.
Serves 12!.
---
And if you don't wanna use artichokes, this the Best Spinach Dip Ever !! Trust me! (Although, I prefer the previous recipe!)
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1!.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
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!.
Serves 24!.
---Www@FoodAQ@Com
I got this recipe from all recipes!.com, I use cheddar mixed with the mozza for the topping-it's pretty good!
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a small baking dish!.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper!. Gently stir in artichoke hearts and spinach!.
Transfer the mixture to the prepared baking dish!. Top with mozzarella cheese!. Bake in the preheated oven 25 minutes, until bubbly and lightly browned!.
Good LuckWww@FoodAQ@Com
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a small baking dish!.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper!. Gently stir in artichoke hearts and spinach!.
Transfer the mixture to the prepared baking dish!. Top with mozzarella cheese!. Bake in the preheated oven 25 minutes, until bubbly and lightly browned!.
Good LuckWww@FoodAQ@Com
Spanakopita Recipe
Spanakopita is the triagulation of spinach, feta and phyllo dough!. It's the perfect party hors d'oeurve!. So try these to wow a guest or two!.
Prep:45m Cook:20m Servings:24
Myhusbandco
Ingredients
16-20 sheets phyllo dough
? cup butter (melted)
1 1/2 cup fresh spinach (f)
1/4 lbs feta (f)
1/2 onion (f)
4 cloves garlic (f)
2 Tbsp!. olive oil (f)
1 egg (f)
1/2 tsp!. pepper (f)
salt (f)
Directions
NOTE: f= this ingredient is part of the filling!.
Remove phyllo dough from freezer or follow package instruction!. This may take as long as 2 hours on the counter so be sure to check the instructions on the box!.
Preheat the oven to 400F!.
In a food processor, add the spinach and process for 10 seconds or until the leaves are well chopped!. Add the onion (chopped into chunks to make it easier to process) and whole garlic cloves!. Process again for about 5 seconds or until the onion and garlic are small pieces!. Now add the remaining ingredients for the filling and pulse three times for 1 second or until all of the ingredients are integrated!. Set aside the mixture!.
NOTE: At this point you can stop if you are doing prep work for a party!. The remaining steps need to be done in order to prevent the dough from getting too wet!. But this is a perfectly good time to stop!. It should take about 15-20 min prep time before these go into the oven after this!. If you do stop, be sure to drain off all the extra moisture the salt has brought out of the spinach before you continue!.
Carefully unroll the phyllo dough!. It’s delicate!. You want to unravel it, so the sheets are laid out and easy to get to!. Take one sheet and lay it out on a wide open surface!. Next, you want to take your pastry brush and melted butter and light brush the sheet!. Once this is done, lay down another sheet over top of it!. Repeat until you have 3-4 sheets down!. This basting with butter creates the crispness and layers that make this dish such a treat!.
NOTE: You may want to get a lightly damp towel to cover the other sheets of phyllo dough while you are working!. The dough dries out very easily!. Do not use a wet towel though as it will stick to the towel!.
Now its time to cut the sheet!. Using a sharp knife or pizza cutter, slice so you have 2-3 inch wide strips!. These trips should follow the shorter width of the phyllo dough to make something that is approximately 2’’ x 12’’!.
Rolling up the filling!. Dab about a tablespoon of filling on one of the far sides of the dough strips!. Fold over one of the corners and cover the filling to make a triangle!. Push the triangle over!. If you are from the US, this is sort of like folding up and American flag!. You can become fairly quick once you get the rhythm!. When you get to the end, you can cut off the excess from the strip or butter the edge and fold over!.
Place on a cookie sheet lined with parchment paper or a silicon mat!. You will likely need two cookie sheets to use this whole recipe!. They can be relatively close together, they don’t need a great deal of room to bake!.
Brush the tops again with a bit of melted butter!. Place in the oven for 20 min or until golden brown!. Let cool for about 5 min!. Serve warm!. Enjoy!Www@FoodAQ@Com
Spanakopita is the triagulation of spinach, feta and phyllo dough!. It's the perfect party hors d'oeurve!. So try these to wow a guest or two!.
Prep:45m Cook:20m Servings:24
Myhusbandco
Ingredients
16-20 sheets phyllo dough
? cup butter (melted)
1 1/2 cup fresh spinach (f)
1/4 lbs feta (f)
1/2 onion (f)
4 cloves garlic (f)
2 Tbsp!. olive oil (f)
1 egg (f)
1/2 tsp!. pepper (f)
salt (f)
Directions
NOTE: f= this ingredient is part of the filling!.
Remove phyllo dough from freezer or follow package instruction!. This may take as long as 2 hours on the counter so be sure to check the instructions on the box!.
Preheat the oven to 400F!.
In a food processor, add the spinach and process for 10 seconds or until the leaves are well chopped!. Add the onion (chopped into chunks to make it easier to process) and whole garlic cloves!. Process again for about 5 seconds or until the onion and garlic are small pieces!. Now add the remaining ingredients for the filling and pulse three times for 1 second or until all of the ingredients are integrated!. Set aside the mixture!.
NOTE: At this point you can stop if you are doing prep work for a party!. The remaining steps need to be done in order to prevent the dough from getting too wet!. But this is a perfectly good time to stop!. It should take about 15-20 min prep time before these go into the oven after this!. If you do stop, be sure to drain off all the extra moisture the salt has brought out of the spinach before you continue!.
Carefully unroll the phyllo dough!. It’s delicate!. You want to unravel it, so the sheets are laid out and easy to get to!. Take one sheet and lay it out on a wide open surface!. Next, you want to take your pastry brush and melted butter and light brush the sheet!. Once this is done, lay down another sheet over top of it!. Repeat until you have 3-4 sheets down!. This basting with butter creates the crispness and layers that make this dish such a treat!.
NOTE: You may want to get a lightly damp towel to cover the other sheets of phyllo dough while you are working!. The dough dries out very easily!. Do not use a wet towel though as it will stick to the towel!.
Now its time to cut the sheet!. Using a sharp knife or pizza cutter, slice so you have 2-3 inch wide strips!. These trips should follow the shorter width of the phyllo dough to make something that is approximately 2’’ x 12’’!.
Rolling up the filling!. Dab about a tablespoon of filling on one of the far sides of the dough strips!. Fold over one of the corners and cover the filling to make a triangle!. Push the triangle over!. If you are from the US, this is sort of like folding up and American flag!. You can become fairly quick once you get the rhythm!. When you get to the end, you can cut off the excess from the strip or butter the edge and fold over!.
Place on a cookie sheet lined with parchment paper or a silicon mat!. You will likely need two cookie sheets to use this whole recipe!. They can be relatively close together, they don’t need a great deal of room to bake!.
Brush the tops again with a bit of melted butter!. Place in the oven for 20 min or until golden brown!. Let cool for about 5 min!. Serve warm!. Enjoy!Www@FoodAQ@Com
Definitely Houston's spinach and artichoke dip!. The key is to use a really good Parmesan cheese!.
2 bags (1 lb!. each) fresh spinach
1/8 lb!. butter ? not margarine
1 tsp!. minced fresh garlic
2 tbls!. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas!. fresh squeezed lemon juice
1/2 tsp!. Tabasco sauce (to taste)
1/2 tsp!. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach ? strain and squeeze through cheesecloth!. Must be
very dry!. Chop finely and set aside!. In heavy saucepan, melt butter!.
Add garlic and onions and saute about 3?5 minutes!. Add flour to
make a roux!. Stir and cook about 1 minute!. Slowly add heavy
cream, stirring with a whisk to prevent lumping!. Mixture will thicken
at the boiling point!. When it thickens, add lemon jiuce, Tabasco,
salt and Parmesan cheese!. Remove from heat and let stand 5
minutes!. Stir in sour cream!. Fold in dry, chopped spinach, coarse
diced artichoke hearts and Jack cheese!. Stir until cheese is melted!.Www@FoodAQ@Com
2 bags (1 lb!. each) fresh spinach
1/8 lb!. butter ? not margarine
1 tsp!. minced fresh garlic
2 tbls!. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas!. fresh squeezed lemon juice
1/2 tsp!. Tabasco sauce (to taste)
1/2 tsp!. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach ? strain and squeeze through cheesecloth!. Must be
very dry!. Chop finely and set aside!. In heavy saucepan, melt butter!.
Add garlic and onions and saute about 3?5 minutes!. Add flour to
make a roux!. Stir and cook about 1 minute!. Slowly add heavy
cream, stirring with a whisk to prevent lumping!. Mixture will thicken
at the boiling point!. When it thickens, add lemon jiuce, Tabasco,
salt and Parmesan cheese!. Remove from heat and let stand 5
minutes!. Stir in sour cream!. Fold in dry, chopped spinach, coarse
diced artichoke hearts and Jack cheese!. Stir until cheese is melted!.Www@FoodAQ@Com
Buy the Knorr's soup mix in the packet or any brand of dry soup mix!.
I usually buy the leek flavor!.
They will have a recipe for you on the back of the box!. You will see them in the soup isle of the market!.
It's usually the soup mix, sour cream and spinach but could vary a little!.Www@FoodAQ@Com
I usually buy the leek flavor!.
They will have a recipe for you on the back of the box!. You will see them in the soup isle of the market!.
It's usually the soup mix, sour cream and spinach but could vary a little!.Www@FoodAQ@Com
Boiled spinach,drying, mix with hot Balinese sousWww@FoodAQ@Com