HOT SPINACH DIP WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
- Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
- Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.
SPINACH CILANTRO DIP
Categories Yogurt
Number Of Ingredients 10
Steps:
- 1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water. 2. In food processor or blender, process spinach, yogurt, cilantro, garlic, hot pepper sauce, salt, ground coriander, ground cumin, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)
CILANTRO-CUMIN DIP
Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It's also terrific as a dressing, drizzled on a simple roasted or grilled chicken, meats or fish.
Provided by Melissa Clark
Categories dips and spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
- Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
- Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram, TransFat 0 grams
CILANTRO DIP
I go this out of the local newspaper. I LOVE, LOVE this dip, in fact a friend of mine and I make it and finish it all in one sitting. Great with corn chips. My main suggestion is to have some sort of breath freshener available afterwards.
Provided by A foodlover
Categories < 15 Mins
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
- Process until finely minced but not pureed.
- Add remaining ingredients.
- Process for several pulses, or until just combined but not emulsified.
- Transfer to bowl.
- Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 573.9, Fat 57.7, SaturatedFat 8, Cholesterol 2.5, Sodium 94.9, Carbohydrate 15, Fiber 2.3, Sugar 4.6, Protein 2.2
JALAPENO-CILANTRO RANCH DIP
Cool, herby, slightly spicy dip. Perfect with tortilla chips, mixed into guacamole, or on tacos. Refrigerate for up to 1 week. Can be frozen and then defrosted in the fridge, but the texture changes slightly -- it's best fresh.
Provided by undertheliveoaktrees
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 1.9 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 155 mg, Sugar 0.2 g
CILANTRO-LIME HERBED SPINACH DIP
Got this out of Chef's Illustrated a few years ago. A bit different, and very good. I use low-fat products to reduce the fat and calories, and it's still great.
Provided by dianegrapegrower
Categories Spinach
Time 10m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Thaw spinach in microwave for 3 minutes at 40% power.
- Squeeze partially thawed spinach to remove water and break into chunks.
- Put all ingredients in Food processor, and process until smooth.
- Transfer to medium bowl, and refrigerate until ready to serve.
- May be covered with plastic wrap and stored up to 2 days.
Nutrition Facts : Calories 28.6, Fat 1.7, SaturatedFat 1, Cholesterol 4.7, Sodium 144.5, Carbohydrate 2.5, Fiber 1.1, Sugar 0.6, Protein 1.6
CILANTRO BREAD DIP
Tried this recipe at a resteraunt and altered it a little bit at home. Its great with fresh Italian bread with garlic!! Basil is optional! Works great as an appetizer
Provided by Aunt Bean
Categories Brunch
Time 15m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Wash and de-leaf the cilantro.
- Chop the cilantro (carefully, cause cilantro damages and bruises easily!).
- Dice the green onions.
- Combine all the ingrediants together in a serving dish or bowl.
- Cut or rip the bread into bit size peices.
- Chill for 10- 15 minutes.
- Spoon over bread and enjoy!
Nutrition Facts : Calories 392.5, Fat 43.2, SaturatedFat 6, Sodium 4.6, Carbohydrate 2.8, Fiber 0.5, Sugar 0.7, Protein 0.4
THE BEST SPINACH DIP WITH CHIPOTLE AND LIME
Make and share this The Best Spinach Dip With Chipotle and Lime recipe from Food.com.
Provided by enigmused
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
- In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds.
- Pulse in spinach until just combined.
- Taste and adjust seasoning, if necessary.
- Serve with tortilla chips.
- Note: You can omit the sour cream and increase mayonnaise to 1 cup.
Nutrition Facts : Calories 285.1, Fat 24.5, SaturatedFat 12.1, Cholesterol 55.1, Sodium 558.1, Carbohydrate 11.9, Fiber 3.5, Sugar 2.5, Protein 7.9
AVOCADO-SPINACH DIP
Keep this creamy avocado dip covered and chilled until ready to serve.
Provided by Sunny Hart
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
- Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 56 calories, Carbohydrate 3.4 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 162.5 mg, Sugar 0.5 g
CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILES
Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.
Provided by TxGriffLover
Categories Spinach
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Thaw spinach in microwave for 3 minutes at 40% power.
- Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
- Squeeze partially frozen spinach of excess water.
- In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
- Transfer to bowl and serve.
- Can be covered and refrigerated for up to 2 days.
Nutrition Facts : Calories 551.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 54.1, Sodium 2303.6, Carbohydrate 35.5, Fiber 7, Sugar 8.8, Protein 11.6
PEANUT CILANTRO DIP
A delicious and flavorful Thai-style dip that goes great with fresh veggies like asparagus, endive, or jicama. Try dipping French bread!
Provided by CHRISPENTINA
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 3.2 g, Fat 10.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 265.7 mg, Sugar 0.9 g
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