What is the BEST recipe for Spinach dip?

Question

My wife and I are looking to make some homemade spinach dip, anybody have a good recipe?

Answer 1

2 bags of spinach
1 white or red onion
2 jars of artichoke hearts
4 cloves of garlic
salt
pepper
1 cup heavy cream
1 ball/block/bag mozzarella
1 pack cream cheese
dab of olive oil

chop onions,artichokes (bite size) and garlic up. put a little olive oil into skillet or pot. medium heat will be good for this.
throw in the onions artichokes, and garlic and cook until tender. then add the spinach (1bag might do the trick) let it cook down. add salt and pepper a couple pinches each should do the trick. once the spinach has cooked down add your heavy cream and let it cook down. once it looks like its thickening up add your cream cheese ( cube it up for best results) once its all thick and gooey add your mozzarella.
after cheese has melted poor into a bowl and you will be good to go.

*****just make sure to stir it when it needs it.*****

the tostito bowls work really well.

Answer 2

Spinach Dip

2 packages of frozen chopped spinach (approximately 10 ounces each), thawed and excess water squeezed out
2 cups of sour cream
2 cups of Kraft mayonnaise
2 packages of Knorr's Vegetable Soup Mix
4 tablespoons of grated parmesan cheese
2 loaves of unsliced rye bread, hollow out one loaf for serving

Mix together spinach, sour cream, mayonnaise, vegetable soup and parmesan cheese. Refrigerate for at least 2 hours. Dip can be put in a hollowed out loaf of bread. Cut extra bread into small pieces for serving.

Note: Some spinach dips have drained and chopped water chestnuts, however, the above recipe has always had rave reviews as is. Enjoy!

Answer 3

Buy the Knoor box and use those instructions that way you can control the water chestnuts. Sometimes they are way to big in the sore bought ones. If you are trying to go for a great presentation buy the hawaiian bread and center it out and use the extra for dipping. You can put the dip right inside or insert a bowel. Then take the bowel out and use the rest of the bread.

Answer 4

take onion soup and dip mix and one 16 oz sour cream. mix one envelope of the onion soup/dip mix and spinach ( about a half of a can or more if you like) mix with a spoon well. let chill for about a half hour or overnight so the flavors blend well and then serve

this is the easiest way to make it and it tastes so good. it takes about 5 minutes or less

goodluck

Answer 5

I have a cold & hot recipe. They are both really good!

Cold Spinich Dip
1 pkg frozen pkg spinich (thawed and thourouly squeezed )
1 can water chestnuts (minced)
1 pkg Hidden Valley Ranch Vegetable Dip Mix
1 med. container of sour cream
1/4 of red onion (minced) optional
salt & pepper to taste

Mix all ingredients and serve with Fritos Scoops. Serve very cold.



Artichoke Spinach Dip - Slimmed

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

Answer 6

j-s has the best receipe. The only thing I would change is get the pumpernickle loaves. Hollow those out and use the torn up pieces to dip with. The only other thing I'll dip with is Chicken in a Bisquit crackers.

Answer 7

This is mine, and it goes over well!

16 oz. sour cream
1 packet Hidden Valley Ranch mix
1 pkg. frozen chopped spinach, thawed and squeezed dry
1 can of water chestnuts, chopped up

Combine them all well and refrigerate a couple hours. You can also add real or fake bacon bits for a garnish.

Answer 8

get a pkg. of frozen spinach...defrost and drain really well. Keep squashing it to get every drop of water out of it. then whip 8oz cream cheese and about 1/2 cup of good sour cream......when its nice and creamy add a tbs of ranch dressing.......yum, yum....

Serve in a Boule bread......cut the top off of the bread, scoop out the inside and cut into cubes for dipping.......put the dip in the bread and serve.......I usually buy a loaf of FRENCH bread (the skinny one) with it also, cut into cubes and serve with it as dipping bread.

let me know how you like this. :-)

Answer 9

Spinach and Cottage cheese, also add some artichoke.

Answer 10

If you can get Knorr's soup mix in a box at the store, it has a great recipe on the back that I use.