Garlic Garlic Garlicspinach Dip Mmm Recipes
GARLIC-SPINACH DIP
Here's a creamy spinach dip for the garlic lovers-and if you don't have garlic on hand, no worries; you can use garlic powder.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 3 cups or 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients; cover.
- Refrigerate at least 3 hours or up to 3 days.
- Serve with cut-up fresh vegetables.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 2 g
GARLIC SPINACH
All the green flavor you love with tasty garlicky goodness.
Provided by Danni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g
ROASTED GARLIC-SPINACH DIP
Make and share this Roasted Garlic-Spinach Dip recipe from Food.com.
Provided by mielhollinger
Categories < 60 Mins
Time 45m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
- Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
- Place on a double-thick, 12-inch square of foil.
- Drizzle garlic with the oil.
- Fold foil to enclose garlic.
- Bake in a 375 degree oven for 20 minutes or until garlic is soft.
- Cool.
- Cook spinach according to package directions, except omit salt.
- Drain well; press out excess liquid.
- Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
- Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
- Cover and process until well combined.
- Add cream cheese.
- Cover; process until nearly smooth.
- Transfer mixture to saucepan.
- Cook and stir over medium-low heat until heated through.
Nutrition Facts : Calories 105.1, Fat 7.5, SaturatedFat 4.4, Cholesterol 21.7, Sodium 148.8, Carbohydrate 5.4, Fiber 1.4, Sugar 0.4, Protein 5.1
GARLIC DIP
"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.
Nutrition Facts : Calories 89 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
COPYCAT TASTEFULLY SIMPLE - GARLIC GARLIC DIP
I have not tried this yet, I found it on wittyliving.com and adapted it to include far less salt. The original called for an entire tablespoon of salt, and I imagined eating play-doh. I hope this is as delecious as the original. Update, I have since tried a few variants of this, with no real success. Each batch seems to come out thick and pasty, instead of creamy, even with a decrease of the dry ingredients. I was actually hoping to delete this recipe, but cannot find that option. Sorry.
Provided by Karin Bee
Categories Low Protein
Time 1h5m
Yield 1 mix, 8 serving(s)
Number Of Ingredients 6
Steps:
- The orginal recipe called for 3 tablespoons, each, of the dry ingredients.
- Mix everything together and chill for one hour before serving.
SPINACH DIP WITH GARLIC, YOGURT AND DILL
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer
Time 50m
Yield About 2 cups
Number Of Ingredients 14
Steps:
- If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
- In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
- Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
- Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.
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