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The best spinach dip recipes - 68 recipes

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16 appetizers

  • 16 lg fresh mushrooms (about 1 1/2 lbs)
  • 1 T EVOO
  • 2 c fresh baby spinach, coarsley chopped
  • 2 garlic cloves, minced
  • 1/2 c reduced fat sour cream
  • 3 ozs reduced fat cream cheese
  • 1/3 c shredded part-skim mozzarella cheese
  • 3 T grated Parmesan cheese
  • 1/4 t salt
  • 1/4 t cayenne pepper
  • 1/4 t pepper
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Makes 4 cups. Paula Deen Recipe

  • 1 t EVOO
  • 6 oz bag fresh spinach
  • 1/2 t kosher salt
  • 8 oz pkg Neufchâtel cheese, softened
  • 1 c sour cream
  • 1/2 c shredded part-skim mozzarella cheese
  • 14 oz can artichoke hearts, drained & chopped
  • 3 cloves garlic, smashed
  • 1/4 t ground black pepper
  • 1 T shredded Parmesan cheese
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Makes 4 cups. Paula Deen Recipe

  • 1 t EVOO
  • 6 oz bag fresh spinach
  • 1/2 t kosher salt
  • 8 oz pkg Neufchâtel cheese, softened
  • 1 c sour cream
  • 1/2 c shredded part-skim mozzarella cheese
  • 14 oz can artichoke hearts, drained & chopped
  • 3 cloves garlic, smashed
  • 1/4 t ground black pepper
  • 1 T shredded Parmesan cheese
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Makes 4 cups. Paula Deen Recipe

  • 1 t EVOO
  • 6 oz bag fresh spinach
  • 1/2 t kosher salt
  • 8 oz pkg Neufchâtel cheese, softened
  • 1 c sour cream
  • 1/2 c shredded part-skim mozzarella cheese
  • 14 oz can artichoke hearts, drained & chopped
  • 3 cloves garlic, smashed
  • 1/4 t ground black pepper
  • 1 T shredded Parmesan cheese
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In a small food processor, combine avocados, lemon juice, cream cheese and garlic

  • 2 avocados
  • Juice of 1 lemon
  • 4 oz. cream cheese
  • 1 clove garlic, minced
  • 1 c. frozen spinach, drained and chopped
  • 1 c. canned artichoke hearts, chopped
  • 1 tbsp. fresh parsley, plus more for garnish
  • kosher salt
  • crushed red pepper flakes
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Preparation Prep Time: 30 min

  • Ingredients
  • 1 packet/1 oz.
  • Hidden Valley® The Original Ranch® Dips Mix
  • 1 container/16 oz.
  • Sour cream
  • 1 box/10 ounces
  • Frozen chopped spinach, thawed and well-drained
  • 1 can/8 oz.
  • Water chestnuts, rinsed, drained and chopped
  • 1 round loaf
  • French Bread
  • Fresh vegetable sticks
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1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes

  • 1 (6.25 oz) Jar Marinated Artichokes (drained)
  • 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
  • 1/2 tsp. Minced Garlic
  • 1/3 C. Freshly Grated Romano Cheese
  • 1/4 C. Freshly Grated Parmesan Cheese
  • 1 C. Shredded Mozzarella Cheese
  • 1/3 C. Cream or Half and Half
  • 1/2 C. Sour Cream
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Saute onion in skillet over medium heat until softened

  • 1 medium onion chopped small
  • 2 cans spinach drained
  • 1 small can plum tomatoes chopped
  • 1 can green chiles - (4 oz) chopped, drained
  • 1 package cream cheese - (8 oz) room temperature
  • 1 cup half-and-half
  • 10 ounces grated Monterey jack cheese
  • 1 tablespoon red wine vinegar
  • 2 tablespoons sour cream
  • Salt to taste
  • Freshly-ground black pepper to taste
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