How do make YOUR spinach dip?

Answer 1

I like mine with hot with artichoke hearts!

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained

Preheat oven to 350 degrees F.

Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.

Answer 2

INGREDIENTS
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
DIRECTIONS
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.

Answer 3

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


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.

Answer 4

Spinach Dip
1 (10 ounce) package frozen chopped spinach
1 (6 ounce) can sliced water chestnuts, chopped
1 pint sour cream
1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
Thaw frozen spinach. Drain well. Drain water chestnuts. hop.
Stir all ingredients together. Chill until ready to serve.

***ENJOY!!!

Answer 5

1 pkg Hidden Valley Ranch dressing powder
1 16 oz. container of sour cream
1 package of frozen chopped spinach (thawed and squeezed)
1 little can of water chestnuts, chopped up.

Mix it all up and put in the fridge for a few hours. Then I put it in a hollowed out bread bowl on a platter with bread cubes and veggies.

Answer 6

Best Spinach Dip

INGREDIENTS
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

DIRECTIONS
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.

Original recipe yield:
1 bread bowl dip

PREP TIME 15 Min
READY IN 6 Hrs 15 Min


Planet Hollywood Spinach Dip Recipe
Planet Hollywood restaurants .

PREPARATION:
To prepare spinach dip sauce: Melt butter in a pan over medium heat. Add shallots and garlic; sauté for 3 minutes. Slowly whisk in flour. Cook 4 minutes, stirring constantly. Stir in cream, pepper, salt, basil and Parmesan cheese.

Bring to a boil and then reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the refrigerator to cool until ready to assemble dip.

To prepare dip: Sauté the mushrooms and onion in butter with the Italian seasoning, lemon juice, salt and black pepper until the mushrooms are tender. Drain and let cool. Squeeze water from thawed spinach, making sure the spinach is completely dry. Mix the spinach with the cooled dip sauce, sour cream and cheeses.

Blend the spinach mixture with the mushroom-onion mixture. For best results, chill overnight so that the flavors can develop.

Before serving, warm dip in a microwave oven or in a saucepan on the stovetop, stirring frequently to prevent burning. Serve with crisp tortilla chips.

Yield: 4 cups.

For best results, make the spinach dip a day ahead to allow the flavors develop. The spinach dip sauce uses heavy cream, white pepper, shallots, fresh basil and Parmesan cheese. The spinach dip recipes calls for sliced mushrooms, Parmesan cheese, Mozzarella cheese, sour cream and
Italian seasonings.


Creamy Spinach Dip

INGREDIENTS:
8 ounces cream cheese, cubed
1/4 cup whipping cream
1 cup frozen chopped spinach, thawed and squeezed dry (about 1/3 of a 16-ounce bag)
2 tablespoons pimento, diced
1 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
2 tablespoons parmesan cheese, grated
2 teaspoons onion, grated or finely chopped
1/4 teaspoon thyme

PREPARATION:
Combine cream cheese and cream in crockpot. Cover and heat on LOW until cheese is melted, about 1 hour.

Add remaining ingredients. Cover and heat on LOW 30 to 45 minutes longer.
Serve with raw vegetables, crackers, or bread.

INGREDIENTS:
SPINACH DIP SAUCE

2 T. butter
2 T. minced shallots
1 T. minced garlic
3 T. all-purpose flour
2 C. heavy cream
1 tsp. ground white pepper
1 tsp. salt
1/4 C. finely juliennned fresh basil
1/4 C. freshly shredded Parmesan cheese

SPINACH DIP:

8 oz. sliced mushrooms
3/4 C. diced yellow onion
2 T. butter
1 tsp. Italian seasoning
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
2 (10 oz.) packages frozen, chopped spinach, thawed
3/4 C. (6 oz.) sour cream
1/2 C. shredded mozzarella cheese
1/4 C. shredded Parmesan cheese
Tortilla chips, for serving

PREPARATION:
To prepare spinach dip sauce: Melt butter in a pan over medium heat. Add shallots and garlic; sauté for 3 minutes. Slowly whisk in flour. Cook 4 minutes, stirring constantly. Stir in cream, pepper, salt, basil and Parmesan cheese.

Taco Dip Recipe
.
Bring to a boil and then reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the refrigerator to cool until ready to assemble dip.
To prepare dip: Sauté the mushrooms and onion in butter with the Italian seasoning, lemon juice, salt and black pepper until the mushrooms are tender. Drain and let cool. Squeeze water from thawed spinach, making sure the spinach is completely dry. Mix the spinach with the cooled dip sauce, sour cream and cheeses.

Blend the spinach mixture with the mushroom-onion mixture. For best results, chill overnight so that the flavors can develop.

Before serving, warm dip in a microwave oven or in a saucepan on the stovetop, stirring frequently to prevent burning. Serve with crisp tortilla chips.

Yield: 4 cups.


hope you enjoy these.

Answer 7

I don't.