Menu Enter a recipe name, ingredient, keyword...

The best spinach dip recipes - 68 recipes

Google Ads

More Spinach dip recipes

By

makes 8

  • 1 tablespoon olive oil
  • 5 ounces baby spinach
  • Salt and pepper
  • 8 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon garlic powder
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/4 cup canola oil, for frying
4.4/5 (11 Votes)

By

Combine all of the above in a food processor and process until smooth

  • For the Dip:
  • 10 oz. frozen chopped spinach – thawed and drained
  • 29 oz. can cannellini beans – drained
  • 4 cloves of garlic
  • Juice of 1 small lemon or 1/2 large lemon
  • 1/4 cup olive oil
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
4.8/5 (4 Votes)

By

This copy cat TGI Friday's recipe tastes just as good as the original

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup Mozzarella cheese, cubed
  • 1 1/2 teaspoons garlic, minced
  • 1 (10-ounce) package frozen spinach, thawed and squeezed of its juices
  • 1 (14-ounces) jar artichoke hearts, chopped
  • Diced Tomatoes (optional)
4.1/5 (40 Votes)

By

Spinach dip is a favorite for all manner of parties and get togethers, especially during the holidays

  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cups mozzarella, shredded
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving
4.5/5 (19 Votes)

By

Enjoy spinach and artichoke dip when you are following the paleo eating guidelines

  • 2 (14-ounce) cans artichoke hearts, chopped
  • 16 ounces frozen spinach
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 ounces goat cheese at room temperature, optional
4.7/5 (6 Votes)

By

Allow cream cheese to warm to room temp

  • 14 oz. chopped frozen spinach
  • 1 cup sour cream
  • 1 cup mayonnaise (Hellmann's Light)
  • 1 pack of Knorr's dry vegetable recipe mix
  • 8 oz cream cheese
  • 1/4 cup chopped green onions
  • 1/4 cup grated Parmesan cheese
  • 14 oz can small artichoke hearts
  • 1 can sliced water chestnuts
  • 1 Tbsp. of garlic powder
  • (I double this recipe because we eat it so fast!)
4.6/5 (12 Votes)

By

In a bowl, combine mayonnaise, sour cream, soup mix, water chestnuts and spinach

  • 1 c. mayonnaise
  • 2 c. sour cream
  • 1.8-oz. pkg. leek soup mix
  • 4-oz. can water chestnuts, drained and chopped
  • 10-oz. pkg. frozen chopped
  • spinach, thawed and drained
  • 1 round loaf pumpernickel bread
4.6/5 (8 Votes)

By

After a wonderful Thanksgiving dinner with family and friends, I found myself with lots of leftovers

  • Leftover Spinach Dip
  • A single batch of this is made by mixing 24 oz sour cream, 1 pkg Hidden Valley Ranch Dip mix and 1 thawed & drained box of frozen spinach. Mix well to combined all ingredients and chill.
  • Boneless, skinless chicken breasts
  • Panko bread crumbs
  • The amounts will be dependant upon how much dip you have leftover.
  • Dip can be prepared using plain greek yogart in place of sour cream if you wanted to cut down on calories.
4.1/5 (61 Votes)

By

COMBINE ingredients in microwaveable bowl

  • 1 lb. (16 oz.) Queso Blanco VELVEETA®, cut into 1/2-inch cubes
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
4.1/5 (58 Votes)

By

Preheat oven to 350. Lightly grease a sm

  • 1 8oz. Pkg. Cream Cheese, softened
  • 1/4 C. Mayonnaise
  • 1/4 C. Grated Parmesan Cheese
  • 1/4 C. Grated Romano Cheese
  • 1 Clove Garlic, peeled & minced
  • 1/2 tsp. Dried Basil
  • 1/4 tsp. Garlic Salt
  • Salt & Pepper To Taste
  • 1 14oz. Can Artichoke Hearts, drained & chopped
  • 1/2 C. Frozen Chopped Spinach, thawed & drained
  • 1/4 C. Shredded Mozzarella Cheese
4.5/5 (20 Votes)

By

1. Warm the olive oil and butter together in a large saucepan over medium heat

  • ¼ cup olive oil
  • 2 tbsp unsalted butter
  • ¾ cup white or yellow onions, cut into 1/8-inch dice
  • 1 ½ tbsp. minced garlic
  • ½ cup all-purpose flour
  • 1 ½ cups chicken stock
  • 1 ½ cups heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 tbsp. crumbled chicken bouillon cubes
  • 1 ½ tbsp lemon juice
  • 1 tsp sugar
  • ¼ cup sour cream
  • 12 oz. frozen spinach (defrosted, drained, and chopped)
  • 6 oz. canned artichoke bottoms (drained and cut into 1/8 inch slices)
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ tsp Tabasco Sauce
3.8/5 (172 Votes)

By

Spinach-Parmesan dip can satisfy even the pickiest eater! The best thing about this recipe is that it cooks in your...

  • nonstick cooking spray
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
  • 1 cup onion, chopped
  • 1 tablespoon Dijon-style mustard
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup light mayonnaise or salad dressing
  • 1/2 cup fat-free sour cream
  • 1/4 cup Parmesan cheese, shredded
  • 1/4 cup Italian cheese blend, shredded
  • 1 tablespoon lemon juice
4.4/5 (18 Votes)

Any burning questions? Our chefs answer!

Spinach-Parmesan Dip Spinach Dip Chicken Bombs