Chunky Fresh Spinach Dip Recipes

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.

Steps:

• Cut spinach leaves into 1" wide strips, place in microwave on high power for approx 1 minute to wilt leaves slightly. Drain very well on paper towels, squeezing as much water out as possible.
• Cut water chestnuts into small chunks (don't mince, about 1/4" pieces, I use a manual food chopper).
• Mix all ingredients in medium size bowl. Refrigerate several hours to blend flavor. Dip is better made the day before and left to set overnight. If this is done, stir well before serving.

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
• Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
• Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.

Steps:

• Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
• Stir in vinegar, mustard, and pepper.
• Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
• Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
• Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
• Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.