Best Spinach Parmesan Dip Recipes

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
• Serve pancakes hot with Creamed Spinach Dip.

WARM SPINACH-PARMESAN DIP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

SOUR CREAM SPINACH DIP WITH PARMESAN CHEESE

Steps:

• Mix Neufchatel, sour cream and dressing mix in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour.

BAKED SPINACH PARMESAN DIP

Steps:

• Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, one cup of the parmesan cheese, and pepper until thoroughly combined.
• Mound mixture in a 3-4 cup baking dish.
• Sprinkle evenly with 2 tablespoons of parmesan cheese and the paprika.
• Bake in a 350 degree F. oven until hot in center and lightly browned on top, about 25 to 30 minutes.
• Serve hot to spread on baguette slices.

SAVORY PARMESAN SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through.

PARMESAN FETA SPINACH DIP

Steps:

• Place the cream cheese, sour cream, feta, Parmesan, scallions, dill, lemon juice, salt and pepper and cayenne in the food processor and blend well. Add the spinach and pulse it in, in batches if necessary. You can decide if you want to leave the spinach in more chopped larger bits, or if you want to run the motor and really make the mixture fairly smooth and uniform.

WARM SPINACH PARMESAN DIP

Steps:

• Melt butter with oil in heavy large pot over med heat Add onion and garlic; sauté until onion is tender, about 6 mins Add flour; stir 2 mins, graduallynwhiskninbstock and cream : bring to a boil, whisking constantly. Cook until mixture thickens stirring frequently, about 2 mins.nremove from the heat.nstir in spinach, cheese, sour cream and cayenne. Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baquette spies. Makes about 3 cups

SPINACH-PARMESAN DIP

Steps:

• Mix ingredients until blended.
• Refrigerate 1 hour.

SPINACH-PARMESAN DIP RECIPE - (4.4/5)

Steps:

• Coat a 3 1/2 or 4-quart slow cooker with cooking spray; set aside. Squeeze spinach dry, reserving 1/3 cup spinach liquid. In prepared slow-cooker combine spinach, the 1/3 cup liquid, artichokes, onion, mustard, garlic, oregano, and pepper. Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours. Turn off cooker; stir in mayonnaise, sour cream, Parmesan cheese, Italian cheese blend, and lemon juice.

SPINACH PARMESAN DIP

Steps:

• In a 1 ½ quart microwave safe dish - combine spinach, onion, water, and garlic. Micro-cook covered for 6-8 minutes or until spinach is cooked - break up and stir spinach couple of times during cooking. Drain well, squeeze out excess water. Add cream cheese cubes, stir until blended. Add milk, parmesan cheese, and optional lemon seasoning. Cook uncovered for 4-5 minutes or until heated through, stirring twice. Serve.