BLUE CHEESE DIP II
Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving.
Provided by Lisa Fisk
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 1.1 g, Cholesterol 11.2 mg, Fat 10.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 124 mg, Sugar 0.2 g
BLUE CHEESE AND SPINACH DIP
This is a decadent appetizer to serve any time, but it is particularly good for holiday parties. Serve with hamdmade style potato chips or lavish flaxseed crackers that are sturdy enough to scoop up the mixture without crumbling.
Provided by Chef mariajane
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat; add onions and cook, stirring frequently, for 5 minutes or until onions are tender.
- Cover; reduce heat to low and cook, stirring occasionally, for 15 minutes or until golden brown.
- Increase heat to medium. Add spinach and stir for 2-3 minutes or until wilted; remove from heat.
- In a medium bowl, combine cheese, sour cream, and mayonnaise; mash with back of a wooden spoon until cheese pieces are of desired consistency.
- Stir in onion mixture, salt and pepper. Cover and refrigerate to allow flavors to blend for 1 hour or up to 1 day.
- VARIATON: Stir in 1/4 cup crumbled bacon just before serving.
Nutrition Facts : Calories 479.6, Fat 40.9, SaturatedFat 18.3, Cholesterol 87.7, Sodium 1256.9, Carbohydrate 16.9, Fiber 1.6, Sugar 5.8, Protein 12.3
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
WARM CRAB & SPINACH DIP
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I've made my own dip that rekindles memories of that trip. -Kristina Wenner, Jamison, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4-1/2 cups
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.
Nutrition Facts : Calories 170 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 421mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
THREE CHEESE ARTICHOKE & SPINACH DIP
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 cups dip.
Number Of Ingredients 15
Steps:
- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
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
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
BLUE CHEESE, SPINACH & BACON DIP
The best part about this Blue Cheese Spinach-Bacon Dip (beside its creamy, yummy flavor)? There's only one step: Mix. So simple!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix ingredients until blended.
- Refrigerate 1 hour.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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4.8/5 (5)Total Time 25 minsCategory AppetizerCalories 209 per serving
- If using frozen spinach, thaw it completely then squeeze out any excess moisture. If using fresh, wilt the spinach in a large pan then allow to cool completely before squeezing out any excess moisture.
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- Pre-heat oven to 350 degrees and lightly grease 6 5" mini cast iron skillets or an 8x8 baking dish.
- Add olive oil to a large skillet over medium heat. When hot, add onion and cook until onions are softened and turning golden, about 6 minutes. Add garlic and cook for another minute, until fragrant. Move onion and garlic to a large mixing bowl and set aside.
- Add half the spinach to the skillet and cook for about 4 minutes, until it's completely wilted. Add remaining spinach to skillet and continue cooking until it's all wilted as well, another 3-4 minutes.
- Transfer cooked spinach to a strainer and pressing down on it with a wooden spoon, remove as much excess water as possible. Add to bowl with onion and garlic.
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