Aunt Kathys Fresh Spinach Dip Recipes

CLASSIC SPINACH DIP

In Stafford, Texas, Joyce Fogleman requests: "Everywhere I take this dip, I'm asked for the recipe. I don't make it at home because I'm afraid that's all I'd eat the entire day. I'd love a downsized version I could make at home."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1.5 cups.

Number Of Ingredients 8

Classic Spinach Dip image

Steps:

In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

4 cups fresh baby spinach, chopped
2 tablespoons water
2/3 cup sliced water chestnuts, chopped
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vegetable soup mix
1 green onion, chopped
Assorted crackers

ULTIMATE SPINACH DIP

This is the ultimate spinach dip! It is made from fresh spinach leaves and spring onions. I'm always asked to bring this along to major family events and, of course, during the holidays. It may be served at once, but tastes best when chilled for an hour. Serve with slices of sourdough baguettes.

Provided by KATILADY

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 15m

Yield 48

Number Of Ingredients 7

Ultimate Spinach Dip image

Steps:

In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 2.1 g, Cholesterol 6.6 mg, Fat 10.2 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 109 mg, Sugar 0.4 g

Ingredients

1 bunch fresh spinach, stems removed, torn into small pieces
1 bunch green onions
1 (8 ounce) can water chestnuts, drained and sliced
1 (8 ounce) container sour cream
2 ½ cups mayonnaise
1 (.4 ounce) packet dry vegetable soup mix
½ (1 ounce) package dry onion soup mix

CHEESY SPINACH & ARTICHOKE DIP

Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party

Provided by Sophie Godwin - Cookery writer

Categories Canapes

Time 50m

Number Of Ingredients 11

Cheesy spinach & artichoke dip image

Steps:

Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.

Nutrition Facts : Calories 318 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

Ingredients

vegetable oil, for the dish
300g chopped frozen spinach, defrosted
250g soft cheese
150ml soured cream
100g mayonnaise
2 large garlic cloves, finely grated
75g vegetarian hard cheese, grated
100g grated mozzarella
100g grated vegetarian cheddar
2 x 280g jars artichokes, drained and roughly chopped
tortilla chips and crudités of your choice, to serve

SPINACH ARTICHOKE DIP

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Provided by Alison Roman

Categories easy, quick, dips and spreads, appetizer

Time 25m

Yield 2 to 3 cups

Number Of Ingredients 10

Spinach Artichoke Dip image

Steps:

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams

Ingredients

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
1/4 cup Pecorino Romano or Parmesan, finely grated

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Aunt Kathys Fresh Spinach Dip Recipes

CLASSIC SPINACH DIP

In Stafford, Texas, Joyce Fogleman requests: "Everywhere I take this dip, I'm asked for the recipe. I don't make it at home because I'm afraid that's all I'd eat the entire day. I'd love a downsized version I could make at home."

ULTIMATE SPINACH DIP

This is the ultimate spinach dip! It is made from fresh spinach leaves and spring onions. I'm always asked to bring this along to major family events and, of course, during the holidays. It may be served at once, but tastes best when chilled for an hour. Serve with slices of sourdough baguettes.

CHEESY SPINACH & ARTICHOKE DIP

Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party

SPINACH ARTICHOKE DIP

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