The best spinach dip recipes - 68 recipes
More Spinach dip recipes
Spinach Dip Chicken Bombs
By á-167595
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
Spinach Cannellini Dip
By ladygourmet
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
TGI Friday's Artichoke & Spinach Dip
By carebearcustis
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)
Hot Spinach Dip
By PineyCook
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
Paleo Spinach & Artichoke Dip
By ROBandSEAN
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
Cold Spinach Dip
By Fleur de lis
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!)
Always-Requested Spinach Dip
By carvalhohm
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
Spinach Dip Baked Chicken
By TrayH
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.
VELVEETA Queso Blanco Spinach & Artichoke Dip
By campbellkid36
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
Hot Artichoke & Spinach Dip
By shauna
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
California Pizza Kitchen Spinach and Artichoke Dip
By á-2144
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
Spinach-Parmesan Dip
By EricS52
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
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