HAM-AND-SPINACH DIP
This recipe calls for Black Forest ham, but feel free to get creative and substitute serrano, prosciutto, or your favorite. Also, use frozen spinachin lieu of fresh, because it's equally yummy and a huge time-saver.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, 3/4 cup cheese, and spinach. Season with salt and pepper.
- Transfer mixture to a 1-quart baking dish. Top with remaining 1/2 cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.
SPINACH DIP 2.0
For a lighter, healthier take on the creamy, cheesy classic, try this update made with ricotta. The savory spread makes an excellent Thanksgiving starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Combine ricotta, greens, and Dijon in a bowl, and season with salt and pepper. Spoon mixture into a shallow ovenproof dish. Bake until the top is light golden brown, about 12 minutes. Serve with crostini or crackers.
HOT SPINACH DIP
This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
- Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Nutrition Facts : Calories 23 g, Fat 2 g, Protein 1 g
HOT SPINACH DIP FROM MARTHA STEWART LIVING
From Martha Stewart Living kitchens, April 2004. This rich, creamy dip can be assembled through step two up to 3 days ahead, then covered and refrigerated; it can also be served as a side dish.
Provided by Bren in LR
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid) over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
- Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.
Nutrition Facts : Calories 169, Fat 10.3, SaturatedFat 5.2, Cholesterol 29.2, Sodium 353.7, Carbohydrate 11.1, Fiber 3.7, Sugar 3.2, Protein 10.6
HOT SPINACH DIP
Serve a creamy, cheesy and garlicky Hot Spinach Dip at your next party! Our Hot Spinach Dip can be served hot from the oven in a pie plate or quiche dish.
Provided by My Food and Family
Categories Dips & Spreads
Time 30m
Yield 2 cups dip or 16 servings, 2 Tbsp. dip each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Mix all ingredients.
- Spoon into 9-inch pie plate or quiche dish.
- Bake 20 min. or until heated through. Serve with assorted crackers.
Nutrition Facts : Calories 140, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 0 g, Protein 4 g
HOT SPINACH DIP
For a different take on traditional spinach dip, Janie Obermier of St. Joseph, Missouri warms this rich mixture in the microwave. It's terrific with crackers, tortilla chips or fresh vegetables.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in spinach and mozzarella cheese. Spoon into an ungreased microwave-safe 9-in. pie plate., Microwave, uncovered, on high for 4-5 minutes or until bubbly, stirring twice. Serve with crackers or vegetables.
Nutrition Facts : Calories 238 calories, Fat 22g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
SPINACH DIP
This is a child-friendly way to get spinach into your kids. Watch crudites for choking hazards in children under 4.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 Cups
Number Of Ingredients 8
Steps:
- Slice garlic and scallions. Reserve 1 tablespoon scallions for garnish. In a large skillet over medium-low heat, combine olive oil, garlic, and remaining scallions. Saute until tender, about 2 minutes. Add spinach leaves; cover, reduce heat to low, and cook until spinach is just wilted, about 2 minutes. Remove pan from heat, and let the spinach mixture cool.
- Transfer the cooked spinach to the bowl of a food processor, and process until smooth, about 20 seconds. Add sour cream and the lemon juice to the food processor. Pulse to combine. Add salt and pepper. This dip can be kept in an airtight container in the refrigerator for up to 1 week (refrigerate sliced scallions for garnish as well). To serve, pour dip into bowl, and top with reserved sliced scallions.
HOT CRAB DIP
A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.
- Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.
BAKED CLAM DIP
This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish.
- Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.
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