i need a recipe for spinich dip?

Question

one that has 3 cheeses and adachocks

Answer 1

Artichoke Spinach Dip
Yield: 1 Servings

Ingredients

1 1/2 oz 340ml jr artichokes drained
10 oz bag spinach
3/4 c mayonnaise
3 tb lemon juice
1/2 ts grated lemon rind
1 ea tabasco to taste
1 ea salt and pepperr

Instructions

Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze
dry and chop in food processor. Add chopped artichoke hearts and
remaining ingredients and process just until blended. Prepare a day
in advance. Serve with vegetable sticks. Yield 2
1/2 cups.

Answer 2

1

Answer 3

Spinach Three Cheese Dip

Published: Feb 1, 2005



Spinach Three Cheese Dip
Serves 8
½ cup ricotta cheese
½ cup cottage cheese
1/4 cup grated Parmesan cheese
1 10-oz. Pkg. Frozen chopped spinach, thawed and squeezed dry
1 small onion finely chopped
2 tsp. Minced garlic
2 tbsp. Lemon juice
Hot sauce
salt
½ cup toasted and chopped Pine nuts

1. Combine all ingredients except pine nuts in the bowl of a food processor and pulse 3 to 4 times. Return the mixture to a bowl and adjust the seasonings.

2. Sprinkle with the pine nuts and fold into the mixture.

Chill and serve.

Answer 4

The best recipe for spinach dip is on the back of the box of Knorr brand vegetable dip (not spinach dip!) - (dry mix). I'm not a recipe cook and have cooked for over forty years, but you just can't beat this recipe! It needs NOTHING changed, believe me!You can get this at any grocery store in a little package. All you need is the Knorr vegetable mix, sour cream, mayonnaise, green onions and water chestnuts if you want. Anyway, it comes out fabulous. I've made it for lots of occasions and everyone loves it. What I do, is double the recipe on the packet and spoon it into a round scooped out French bread loaf with the top cut off for a cover. Use the bread you scoop out to dip into the spinach dip. I also garnish it by putting cherry tomatoes around the plate and a couple on top of the spinach dip in the bread with a sprig of fresh rosemary sticking up. Fabulous! Hope this helps!

Answer 5

Spinach-Artichoke Dip

1 (10-oz) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top.

Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Answer 6

1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

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

Answer 7

Cheesy Spinach-Artichoke Dip:

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes, packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper

1. Preheat oven to 350°.

2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.

3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.

Yield: 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)

Answer 8

Artichoke Spinach Dip - Slimmed From Food Network Kitchens

This creamy and satisfying dip has half the calories and a quarter of the fat of traditional artichoke dip. To save even more calories, we serve it with cut-up vegetables instead of crackers.


9-ounce box frozen artichoke hearts, thawed
5 ounces frozen spinach, thawed (about 1/2 cup)
2 slices fresh white sandwich bread, crusts trimmed
1 1/2 cups part-skim ricotta cheese (about 12 ounces)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
Pinch cayenne
1/4 cup freshly grated Parmesan
Vegetable cooking spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
Serving suggestion: Strips of yellow or red bell pepper, and endive

Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.
Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.

Tips:
-- Use lemon zest instead of lemon juice to add zing to vegetables - it won't turn them brown
-- Frozen artichoke hearts have less than half the calories of the marinated bottled kind.
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