SPINACH CON QUESO DIP
This creamy dip is excellent warm with fresh vegetables or with freshly made flour tortilla chips (I cut tortillas into triangles and bake or fry them with vegetable oil). If you have a taste for something a bit spicier, add some finely minced jalapeno, serrano or habanero chiles. Delicious!
Provided by BAJATHECAT
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
- Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 9.5 g, Cholesterol 124.8 mg, Fat 37.7 g, Fiber 1.2 g, Protein 26.4 g, SaturatedFat 20.9 g, Sodium 714.8 mg, Sugar 3.4 g
SPINACH CON QUESO
Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.
Provided by duboo
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
- Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 8.2 g, Cholesterol 61.3 mg, Fat 19 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 363.9 mg, Sugar 5.5 g
SPINACH CON QUESO
This is an adopted recipe that I have adjusted to include exact amounts for the ingredients. I used a pint of Canned Basic Salsa (Recipe #39094) when I prepared it and found that while it was flavorful, it wasn't spicy at all. You may want to add hot sauce, cayenne pepper or diced jalapenos if you like things kicked up a notch. I also melted my cheese in the microwave and stirred in the other ingredients before pouring into a mini crockpot for serving. You will want to keep an eye on it, if you serve it this way. The cheese can separate if it gets too hot in the crockpot.
Provided by Ms B.
Categories Cheese
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy bottom sauce pan add cheese, salsa, and spinach.
- Stir constantly until cheese is melted and bubbling.
- Remove from heat and add sour cream.
- Stir well and add to a Corningware bowl so it stays warm for a long time.
- Eat with chips and enjoy!
- To re-heat: Put a lid on the bowl and put in the microwave for a few minutes and stir well.
- Or, pour it back into a heavy bottom pot and stir until hot again.
ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)
A spinach side dish from the Catalan region in Spain. Strong Moorish influences! Whatever you do, DO NOT overcook the spinach! From Jose Andres Tapas: A Taste of Spain in America. Love Jose's recipes!
Provided by COOKGIRl
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
- Heat the olive oil in a large pan over a medium-high flame.
- When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
- Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
- Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
- Now remove the pan from the heat; the spinach will continue to wilt off the heat.
- Add salt to taste, and serve immediately.
Nutrition Facts : Calories 183.5, Fat 12.9, SaturatedFat 1.4, Sodium 348.5, Carbohydrate 17.1, Fiber 3.3, Sugar 10.7, Protein 3.6
SEPHARDIC SPINACH PATTIES
Provided by Gil Marks
Categories Appetizer Fry Hanukkah Rosh Hashanah/Yom Kippur Spinach Kosher Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 16 patties
Number Of Ingredients 11
Steps:
- 1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
- 2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
- Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
- Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
- Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
- Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
- Italian Spinach Patties (Polpettine di Spinaci):
- Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
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