Best Tasty Spinach Dip Recipes

CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY

Steps:

• Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
• In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
• Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
• Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
• Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
• (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
• Enjoy!

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY

Steps:

• Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
• Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
• Add the garlic and cook for 1 minute, until fragrant.
• Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
• Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
• Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
• Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
• Enjoy!

SPINACH DIP MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until thoroughly mixed.
• Transfer the mixture to a square baking pan lined with parchment paper and spread the mixture evenly in the dish.
• Freeze for 30 minutes.
• Invert the frozen spinach dip onto a cutting board and remove the parchment paper.
• Slice the block into 1-centimeter strips, then slice the strips in half into sticks.
• Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
• Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
• Cool, then serve with marinara sauce!
• Enjoy!

HEALTHY SLOW COOKER SPINACH ARTICHOKE DIP RECIPE BY TASTY

Steps:

• Add all ingredients into a slow cooker and stir until combined
• Cook on high for 4 hours, or until all cheese is melted
• Enjoy!

SPINACH DIP-STUFFED MEATBALLS RECIPE BY TASTY

Steps:

• Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
• Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
• Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
• Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
• Repeat with the remaining meat and dip.
• In a pan over medium-high heat, sear meatballs for about a minute, then flip.
• Add the marinara sauce and mix.
• Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
• Serve with fettuccine.
• Enjoy!

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
• Stir in the garlic powder and cream cheese, and cook for a minute or two.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

ZESTY SPINACH DIP RECIPE BY TASTY

Steps:

• In a medium microwave-safe bowl, microwave the spinach until completely defrosted, about 5 minutes. Remove from the microwave and let sit until cool enough to handle, about 5 minutes.
• Transfer the spinach to a surface lined with 4 paper towels. Gather the towels around the spinach and position over the bowl. Wring out to remove all of the moisture. Discard any excess liquid that accumulates in the bottom of the bowl.
• Return the spinach to the bowl and add the cream cheese, 1 cup (100 g) shredded mozzarella, 4 tablespoons Parmesan, the zesty spice blend, and salt.
• Microwave for 4 minutes, stirring halfway, until the cream cheese is completely softened and the mozzarella is melted. Stir well to combine, then microwave for 30 seconds more to melt any remaining cream cheese clumps.
• Top with remaining ¼ cup mozzarella and tablespoon of Parmesan. Return to the microwave for 1½-2 minutes, until the mozzarella on top is melted. Sprinkle with more zesty spice blend.
• Serve with chips, carrots, or celery.
• Enjoy!

SPINACH ARTICHOKE DIP STUFFED PRETZELS RECIPE BY TASTY

Steps:

• PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
• Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
• Remove the dough ball, oil the bowl with vegetable oil, and return the dough to the bowl. Cover loosely and let rise until doubled, about one hour.
• FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
• Add spinach, artichokes, and salt and pepper to taste.
• TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
• Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
• In the meantime, divide the dough into 8 equal pieces. Roll each piece of dough into a long rope, and then flatten each rope into a rectangle. Spoon a little under 2 tbsp of the spinach filling along the length of each piece. Roll the dough over the filling and pinch the seams together, forming a log.
• Fold into a pretzel shape: make a U-shape with each rope, cross the ends once or twice, and bring the ends down, sealing against the bottom of the U-shape.
• Place each pretzel onto the lined baking sheet.
• Use a large slotted spoon to gently place each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds each, flipping halfway.
• Remove them with the slotted spoon and replace them onto the sheet pan.
• Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for about 15 minutes until dark golden brown.
• Serve and enjoy!

SPINACH YOGURT DIP RECIPE BY TASTY

Steps:

• Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
• Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
• Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
• Enjoy!

SPINACH ARTICHOKE DIP ONION RINGS RECIPE BY TASTY

Steps:

• In a skillet, heat a tablespoon of oil and saute garlic and spinach until spinach is wilted.
• In a bowl, beat the cream cheese until smooth. Add cooked spinach, artichoke hearts, mozzarella, salt, and pepper.
• Peel and slice the onion into ½ inch (1 cm) rings, and detach the rings from each other.
• On a wax paper-lined tray, lay out onion rings and fill each with dip mixture. Place tray in freezer until solid (about one hour).
• Preheat oil in a pot over medium heat to 350˚F (180˚C).
• Place the flour, eggs, and breadcrumbs into three separate bowls.
• Dip a ring into the flour, shaking off excess, then dip it into the egg, the bread crumbs, then back into the eggs, and one last time into the breadcrumbs.
• Repeat with the remaining rings.
• Fry the rings for 5-6 minutes, until deep golden brown.
• Drain on a paper towel.
• Enjoy!

VEGAN SPINACH AND ARTICHOKE DIP RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
• Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
• Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
• Add artichokes and spinach mixture, and pulse until well-incorporated.
• Transfer to greased baking dish and bake for 30 minutes.
• Remove from the oven and serve with chips, crackers, or bread slices.
• Enjoy!

SPINACH ARTICHOKE DIP ONION RINGS RECIPE BY TASTY

Steps:

• In a skillet, heat a tablespoon of oil and saute garlic and spinach until spinach is wilted.
• In a bowl, beat the cream cheese until smooth. Add cooked spinach, artichoke hearts, mozzarella, salt, and pepper.
• Peel and slice the onion into ½ inch (1 cm) rings, and detach the rings from each other.
• On a wax paper-lined tray, lay out onion rings and fill each with dip mixture. Place tray in freezer until solid (about one hour).
• Preheat oil in a pot over medium heat to 350˚F (180˚C).
• Place the flour, eggs, and breadcrumbs into three separate bowls.
• Dip a ring into the flour, shaking off excess, then dip it into the egg, the bread crumbs, then back into the eggs, and one last time into the breadcrumbs.
• Repeat with the remaining rings.
• Fry the rings for 5-6 minutes, until deep golden brown.
• Drain on a paper towel.
• Enjoy!

SPINACH DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Mix all ingredients in a bowl and pour mixture into a greased pan. Sprinkle top with mozzarella.
• Bake for 25 minutes.
• Serve with tortilla chips or veggies.

TASTY SPINACH DIP

Steps:

• Let the spinach thaw out and chop up the tomato and onion.
• Put all the food ingredients in the big bowl except the chips, stir to mix.
• Heat in microwave on medium to medium-high heat until cheese is all melted, about 6-8 minutes.
• Stir about halfway through cooking.
• After all heated and cheese is all melted, stir to mix everything together and dip!
• (One creative option- hollow out a loaf of crusty Italian bread and scoop the dip into the hollowed out crust!).