Sunday, November 28, 2010

Holiday Spinach Dips

Nothing like a cheesy dip.  Here are a few recipes that I enjoy.  I like to pair the dips with fresh bread, homemade pitas, tortilla chips, or wheat thins.  It's all good!

Spinach & Artichoke Dip
1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese softened
8 oz. sour cream
3/4 c. shredded Parmesan cheese
1/2 onion chopped
1 stick of butter
red pepper flakes to taste (optional)

Saute onions in butter.  In a 9 by 9 in. baking dish add thawed spinach, cream cheese, sour cream, parmesan cheese, monterey jack cheese, artichoke hearts, pepper flakes, pour butter and onions on top and mix all together then bake at 350 for 20 - 25 mins.  Serve with bread.

Trio's Spinach Dip
  • 1 10 oz pkg chopped frozen spinach, thawed and heated in the microwave a touch, drained
  • 8 oz cream cheese softened
  • 8 oz Monterey Jack cheese
  • 1/4 cup Parmesan cheese
  • 1 can Rotel
  • 1/4 cup diced purple onion or to taste
  • 1/3 cup of 1/2 & 1/2 or heavy cream
  • Combine all ingredient: warmed spinach, cheeses, and onion in a 9 by 9 pan stir.
  • Bake at 350 for 20 - 25 minutes
  • Serve warm with Pita crisps.
Pita Crisps
  • Take several slices of Flat Bread - brush the surface with olive oil, sprinkle with lemon pepper and cumin.
  • Bake in a 325 oven for about 20 minutes on a cookie sheet.
  • Remove from oven - cool slightly.
  • Cut the flat bread into several slices.
  • Use for dipping with Spinach Dip.
  • 4 whole-wheat pita breads, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden.

Cold Spinach Dip

1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 container (16 oz.) sour cream
1 package (10 oz.) baby spinach, chopped, or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours and serve with wheat thins.

Hot Mini Phyllo Cups: Fill mini phyllo cups with 2 to 3 tsp. dip. Sprinkle each with shredded Parmesan cheese. Arrange on a baking sheet and bake at 375° for 10 minutes or until dip is heated through.

Cucumber Bruschetta: Thinly slice a seedless cucumber on the diagonal, then top each slice with dip and garnish with snipped chives or thinly sliced green onion.

Cherry Tomato Bites: Hollow out cherry tomatoes, then fill with dip and garnish with dill.

Houston's Spinach Dip 

1 clove of garlic - mince
1/2 onion - chopped
1/4 cup all purpose flour
1 stick of butter
1 cup of heavy cream
1 cup of Parmesan cheese
1/2 tsp. salt
1 8 oz. cream cheese softened
4 oz. sour cream
10 oz. frozen spinach thawed
6 oz. jar of artichokes - drained and chopped
1 cup white cheddar cheese

Saute garlic and onion in butter in a sauce pan over medium low heat for 3 - 5 minutes.  Add flour and stir for about 1 minute.  Slowly whisk in heavy cream and bring to a boil.  Lower heat to medium and add parmesan cheese, salt, cream cheese, sour cream, cheddar cheese and stir until melted.  Add spinach and artichokes and simmer on low 5 mins stirring frequently.  Pour into a dish sprinkle with fresh grated parmesan and serve with tortilla chips along side salsa and sour cream.

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