Best Garlic Spinach Dip Recipes

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

GARLIC-SPINACH DIP

Steps:

• Mix all ingredients; cover.
• Refrigerate at least 3 hours or up to 3 days.
• Serve with cut-up fresh vegetables.

SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES

Steps:

• Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool.
• Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
• Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)
• Serve dip with pita triangles and assorted raw vegetables.

SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)

Steps:

• Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

ROASTED GARLIC, SPINACH AND ARTICHOKE DIP

Steps:

• 1. To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre-heats. Remove some of the outer layers of garlic skin if they're plentiful. Cut the top off the head of the garlic and place in foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal foil and place on baking sheet. Roast for 30-40 minutes. Allow to cool before using. When cool, squeeze the roasted cloves (discard the skin) and set aside to use in the dip.
• 2. To make the dip: Preheat oven to 350 degrees. Combine all ingredients. When well mixed, spread into baking dish. If you want more cheese, sprinkle Parmesan cheese on top. Bake 35 minutes. Serve with pita chips, grilled Italian bread or raw vegetables.

BACON AND ROASTED GARLIC SPINACH DIP

Steps:

• Fry the bacon in a pan until crisp. Set the bacon on paper towels while keeping the grease in the pan. Preheat your oven to 350F. Add the spinach to the bacon grease and allow to wilt completely. In a bowl, add all the ingredients together (including excess bacon grease). Mix this together well. Divide mixture between 3 standard ramekins, then bake for 25 minutes. Broil for an additional 3-4 minutes. Let cool slightly and enjoy!

ROASTED GARLIC-SPINACH DIP

Steps:

• Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
• Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
• Place on a double-thick, 12-inch square of foil.
• Drizzle garlic with the oil.
• Fold foil to enclose garlic.
• Bake in a 375 degree oven for 20 minutes or until garlic is soft.
• Cool.
• Cook spinach according to package directions, except omit salt.
• Drain well; press out excess liquid.
• Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
• Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
• Cover and process until well combined.
• Add cream cheese.
• Cover; process until nearly smooth.
• Transfer mixture to saucepan.
• Cook and stir over medium-low heat until heated through.

GARLIC, GARLIC, GARLIC...SPINACH DIP! MMM...

Steps:

• Mix all ingredients together and refrigerate.
• To Serve: Hollow a large sour dough round and fill with dip.
• Serve with pieces of sour dough bread.
• Be sure to buy an extra loaf for dipping!

GARLIC SPINACH DIP

Steps:

• squeeze liquid out of spinach.
• ADD garlic season salt and water chestnuts to sour cream, Stir.
• ADD spinach to sour cream stir until blended. the longer it sets the better the flavors blend.