Spinach Cheese Dip Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the spinach, artichoke hearts, tomatoes, cream cheese, mozzarella, Parmesan, garlic, pepper and sea salt by hand in a large bowl until well blended. Transfer to an 8-by-11-inch casserole dish, pressing the mixture into an even layer.
• Bake until the dip is starting to bubble and brown around the edges, about 15 minutes.
• Serve with bread or tortilla chips.

Steps:

• Microwave 2% Milk VELVEETA and tomatoes in 1-qt. microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring every 2 min.
• Add remaining ingredients; mix well. Microwave on HIGH 2 min. or until heated through; stir.
• Serve hot with breadsticks, tortilla chips or assorted cut-up fresh vegetables.

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Steps:

• Beat cream cheese, mayo and half the onions in medium bowl with mixer until blended. Add spinach; mix just until blended. Stir in cheese and peppers.
• Refrigerate 1 hour.
• Sprinkle with remaining onions.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Cut a 1-inch slice off the top of the bread loaf and set aside. With a paring knife, gently remove the bread on the inside of the loaf to form a bowl, leaving a 1-inch-thick bread shell along the sides and bottom. Cube the top slice and the center of the loaf to make croutons.
• Fry the pancetta in an ovenproof skillet until golden brown and crisp. Drain on paper towels. Add the croutons to the skillet and coat them with the pancetta fat. Season with salt and pepper, then transfer the skillet to the oven and cook for 5 minutes.
• Place the bread bowl in the oven along with the croutons to make it crisp. In a large bowl, combine the cheeses and flour. Season with pepper.
• In a saucepan, heat the beer and garlic. Gradually add the cheese mixture, stirring until the cheese melts. Stir in the spinach and sambal.
• Fill the bread bowl with spinach dip and place on a baking sheet. Bake for 15 minutes. Garnish the dip with the pancetta. Serve warm with the vegetables and reserved croutons for dipping.

Steps:

• Combine all ingredients in a large (microwave safe preferably) bowl.
• Microwave on high for 2 minutes.
• Stir; microwave another 2 minutes.
• Stir again and microwave for 1 minute.
• Serve piping hot.

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:

• Preheat the oven to 350 degrees F (180 degrees C).
• Cut a 1-inch slice off the top of the bread loaf and set aside. With a paring knife, gently remove the bread on the inside of the loaf to form a bowl, leaving a 1-inch-thick bread shell along the sides and bottom. Cube the top slice and the center of the loaf to make croutons.
• Fry the pancetta in an ovenproof skillet until golden brown and crisp. Drain on paper towels. Add the croutons to the skillet and coat them with the pancetta fat. Season with salt and pepper, then transfer the skillet to the oven and cook for 5 minutes.
• Place the bread bowl in the oven along with the croutons to make it crisp. In a large bowl, combine the cheeses and flour. Season with pepper.
• In a saucepan, heat the beer and garlic. Gradually add the cheese mixture, stirring until the cheese melts. Stir in the spinach and sambal.
• Fill the bread bowl with spinach dip and place on a baking sheet. Bake for 15 minutes. Garnish the dip with the pancetta. Serve warm with the vegetables and reserved croutons for dipping.

Steps:

• In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9 inch pie plate. Sprinkle with remaining cheese.
• Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.

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 an oven to 350 degrees F (175 degrees C).
• Place the Alfredo sauce, cream cheese, spinach, red bell pepper, red onion, mozzarella cheese, and Romano cheese into a blender. Cover the blender and blend until well-mixed.
• Pour dip into a baking dish; sprinkle the Cheddar cheese on top.
• Bake in the preheated oven until bubbly and the cheese is melted, about 30 minutes. The dip will be runny but will thicken as it cools.
• Meanwhile, arrange the pita wedges on a baking sheet.
• Drizzle with vegetable oil, and season with salt.
• Bake in the preheated oven until pita wedges are toasted, about 10 minutes. Serve with dip.

Steps:

• In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with tortilla chips.

Steps:

• Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. , In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours., Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.,

Steps:

• Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
• Stir in remaining ingredients.
• Refrigerate several hours or until chilled.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Jack cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in the spinach.
• Transfer the mixture to the prepared baking dish. Top with white cheddar.
• Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Steps:

• In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.
• Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.

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:

• Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
• Stir in remaining ingredients.
• Refrigerate several hours or until chilled.