Time 15m Yield 48 Number Of Ingredients 7 Steps:
In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.
Time 5m Yield 8 Number Of Ingredients 5 Steps:
Gather the ingredients. Mix all ingredients thoroughly. Chill for at least 1 hour before serving to allow flavors to mingle. If you prefer a warm spinach dip, warm the ingredients up in a slow cooker and serve the dip whenever you’re ready. Alternatively, serve in a hollowed-out bread bowl .
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 30m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil. Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl. Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese. Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.
Yield 20 Number Of Ingredients 8 Steps:
Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.
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 30m Yield 5 cups. Number Of Ingredients 5 Steps:
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.
Time 10m Yield 3-4 Cups, 6-8 serving(s) Number Of Ingredients 6 Steps:
Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water. Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving. I like to serve it inside a hollowed out round loaf of bread. Scoop out the loaf and place dip inside. I use what I scoop out for making croutons. Serve with fresh vegetables.
Time 3h15m Yield Makes 22 (2-Tbsp.) servings. Number Of Ingredients 6 Steps:
Mix mayo and sour cream in medium bowl. Stir in remaining ingredients. Cover. Refrigerate several hours or until chilled. Serve with assorted cut-up fresh vegetables or crackers.
Time 2h20m Yield 28 Number Of Ingredients 10 Steps:
Cook spinach as directed on package. Cool slightly; squeeze to drain well. Meanwhile, in medium bowl, mix sour cream, mayonnaise, celery salt, dill and onion salt. Stir in cooked spinach, onions, water chestnuts and pimientos. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers.
