Warm Spinach Dip Food

HOLIDAY HOT SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
• Bake for 20 minutes, or until bubbly. Serve with crackers.

WARM SPINACH DIP

Steps:

• Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it's tender, stirring occasionally.
• Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping.

WARM SPINACH DIP

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally. Serve warm with vegetables.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
• Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

WARM SPINACH DIP

Steps:

• Mix everything together and place into a pie plate or oven proof dish and bake at 350 degrees for 25 minutes or until lightly browned. Serve with crackers or vegetables.

HOT SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.

WARM SPINACH DIP

Steps:

• Preheat oven to 425 degrees. In a large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste (I use a generous amount!). Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with bread.

HOT ARTICHOKE SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
• In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

HOT SPINACH CHEESE DIP

Steps:

• Combine all ingredients in a large (microwave safe preferably) bowl.
• Microwave on high for 2 minutes.
• Stir; microwave another 2 minutes.
• Stir again and microwave for 1 minute.
• Serve piping hot.

WARM CRAB & SPINACH DIP

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.

CREAMY CHEESY SPINACH DIP

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.

HOT SPINACH DIP

Steps:

• Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

HOT SPINACH DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in spinach and mozzarella cheese. Spoon into an ungreased microwave-safe 9-in. pie plate., Microwave, uncovered, on high for 4-5 minutes or until bubbly, stirring twice. Serve with crackers or vegetables.

WARM SPINACH DIP IN A BREAD BOWL

Steps:

• Preheat oven to 400 degrees F.
• Combine spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise, and green onions in a large bowl.
• Slice top off of bread loaf; carefully remove soft bread from inside, leaving 1/2 inch thick shell.
• Cut top piece and soft bread into bitesize pieces.
• Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Wrap loaf in foil, leaving filling exposed.
• Bake for 35 to 40 minutes or until heated through.
• Serve warm with bread pieces for dipping.

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

HOT SPINACH DIP FROM MARTHA STEWART LIVING

Steps:

• Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid) over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.

WARM SPINACH-PARMESAN DIP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.