Creamy Cheesy Spinach Dip Recipes

Steps:

• Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid., In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended., Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Steps:

• 1.Mix all of the ingredients, except for the sour cream, in a large bowl.
• 2.Microwave on low heat, stirring often, until the cheese melts and the mixture is smooth.
• 3.7-10 minutes before serving, stir in the sour cream.

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
• Pour into a greased or oiled 8" or 9" pie plate or other baking dish.
• Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
• Let stand to cool down it will be very hot.
• *Hint!
• Slice bread 1/4" to 1/2" and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.

Steps:

• Preheat oven to 375*.
• Thaw spinach, drain well and place in a large mixing bowl.
• Add softened cream cheese, mix together with electric mixer.
• Add shredded pepper jack (all but 1/3 cup), tomatoes, garlic, onion and Parmesan cheese. Blend well.
• Place mixture in 9 x 11" baking dish. Top with remaining 1/3 cup pepper jack cheese.
• Bake, covered, at 375* for 30 minutes.
• Remove lid and continue baking for 15 more minutes, or till bubbly and browned slightly on all sides.
• Serve with chips or dippers of your choice.

Steps:

• Cook spinach as directed on package. Cool slightly; squeeze to drain well.
• Meanwhile, in medium bowl, mix sour cream, mayonnaise, celery salt, dill and onion salt. Stir in cooked spinach, onions, water chestnuts and pimientos. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers.