Recipe: Hot Spinach Dips (4)

You might try adjusting one of these to fit your needs:

HOT SPINACH DIP

o2 packages (10 ounces each) frozen chopped spinach
o1/4 cup margarine, melted
o2 tablespoons chopped onion
o3 tablespoons all-purpose flour
o1/2 cup evaporated milk
o1 roll (6 ounces) jalapeno cheese, softened
o3/4 teaspoon celery salt
o3/4 teaspoon garlic salt
o1/2 teaspoon pepper
o1 tablespoon Worcestershire sauce oDash red pepper oCrackers



Cook spinach according to package directions; drain well, reserving 1/2 cup liquid. Set aside. Combine margarine, onion, and flour; stir and cook over medium flame about 1 minute. Gradually add reserved spinach liquid and evaporated milk; cook until slightly thickened, stirring constantly. Add cheese and seasonings to sauce, stirring until cheese is melted. Add spinach, mixing well. Serve hot with crackers. Makes about1 3/4 cups.

NOTE: Dip may be frozen. Thaw and heat before serving.

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Spinach-Artichoke Dip
This dip is just so trendy I hate to include it (if it just wasn't so darn good!)


Ingredients



o2 Jars marinated artichoke hearts, drained and chopped
o10 oz Pkg frozen spinach, drained
o1 cl Garlic, minced very fine
o1/2 c Mayonnaise
o1/2 c Sour cream (low fat ok)
o1 c Parmesan cheese


Directions

Mix all ingredients together and bake in a ramekin at 325 for around 30 minutes, or until bubbly. Use as a vegetable dip, on tortillas, french bread, or stuff mushrooms and bake til mushrooms are tender and serve immediately.

Yield:

6 Servings.

Karen Gann
karen@jkgann.com
Posted October 9, 1997.


SPINACH DIP

Party dip with spinach and water chestnuts

People like this dip. It's a hit a parties. It is good to dip vegetables into, or to spread on crackers.

Ingredients

(makes 4 cups)

o1 cup sour cream
o1 cup mayonnaise
o8 oz water chestnuts, drained and diced (one large can)
o5 green onions, chopped (with tops)
o10 oz cooked spinach, drained well. Use one package of frozen spinach.
o1 envelope Knorr dry vegetable soup mix, (a Swiss import)

Procedure

1.Mix everything together and refrigerate overnight. 2.Stir again before serving.



Notes

Serve with sturdy dip-ables or crackers, as it will break chips.

ARTICHOKE SPINACH DIP I have made this one, it is my favorite.
Contributor: Cyndi



o1/2 stick butter
o6 cloves of garlic minced
o1 small red onion chopped
o2 cans water packed artichoke hearts drained
o1 10 oz. pkg. chopped spinach
o2/3 cup mayo
o2/3 cup sour cream
o8 oz. parmesan cheese shredded
o12 oz. mozzarella cheese shredded
o12 oz. monterey jack cheese shredded

Defrost spinach. Squeeze out as much liquid as possible. Melt butter over medium heat. Saut garlic and onion. Remove from heat and add cheeses. Return to heat and stir constantly until mixed well. Remove from heat and add artichokes and spinach. Stir well. Put into a greased 8x8 pan. Bake for 40 minutes in a 325 oven, stirring every 10 minutes.