Espinaca Dip Recipes

EASY SPICY ESPINACA DIP

Easy Spicy Espinaca Dip image

This easy espinaca dip is made with freshly shredded Pepper Jack cheese, diced tomatoes and chilies, and fresh baby spinach. Ready in just 20 minutes!

Provided by Karrie | Tasty Ever After

Time 25m

Number Of Ingredients 7

Ingredients

4 cups freshly shredded Pepper Jack Cheese
8 ounces regular cream cheese
1 cup half & half
1 (10 ounce) can of diced tomatoes and green chiles (like Rol*Tel) (, undrained)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup fresh baby spinach (, chopped)

Steps:

In a medium sauce pot over medium-low heat, combine cheeses, half & half, and Rol*Tel. Cook until mixture melts, stirring occasionally, for about 15 minutes.
Stir in the garlic and onion powders with the fresh spinach. Reduce heat to low and continue to cook sauce for another 5 minutes, stirring occasionally.
Serve immediately with your favorite tortilla chips, crackers, and/or assorted raw vegetables.

Nutrition Facts : Calories 349 kcal, Carbohydrate 3 g, Protein 17 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 93 mg, Sodium 409 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ESPINACA DIP (FABULOUS APPETIZER)

Espinaca Dip (Fabulous Appetizer) image

This Espinaca Dip resembles the one at Jose Peppers, but most people have told me it is much better. You can decide for yourself. This is so easy and doesn't take much time out of your day. It is great for office parties too.

Provided by cynthia.kroll

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces Philadelphia Cream Cheese
1/2 pint heavy whipping cream
2 (4 ounce) cans Rotel diced tomatoes, drained
1/4 cup jalapeno
8 ounces frozen chopped spinach
4 chicken bouillon cubes
8 ounces Velveeta cheese
1/2 cup milk
1/2 onion, chopped

Steps:

This is best cooked in a crock pot.
Mix all ingredients in the crock pot.
Stir occasionally.
For better taste and if you have time, mix the whipping cream, Rotel, jalapeno's, spinach, bouillon cubes, milk and chopped onion together in a sealed container and put in the refrigerator the night before you want to prepare it.

ESPINACA DIP

Espinaca Dip image

This amazing Tex-Mex dip is very smooth but has wonderful kick from the jalapeno peppers and diced green chilies. This Jose Pepper's Grill and Cantina copycat recipe is a wonderful appetizer for tailgating parties or the Super Bowl!

Provided by Teresa

Categories Appetizer

Time 2h10m

Number Of Ingredients 9

Ingredients

1 lb. velveeta cheese (cut in cubes)
2 8-oz. pkgs. cream cheese (cut in cubes)
1/2 pt. heavy whipping cream ((1 cup))
2 14.5-oz. cans Rotel diced tomatoes with chilies (drained)
1/2 medium onion (finely chopped)
1 - 1/2 cups chopped frozen spinach
4 cubes chicken bouillon
1/2 cup milk (add more if needed)
Chopped jalapeno (to desired heat (most online sites recommend ½ cup - I use about ¼ cup))

Steps:

Place all in a crockpot and heat through.
Serve with tortilla chips or strips.

BEST SPINACH DIP EVER

Best Spinach Dip Ever image

This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.

Provided by Shawna

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 6h15m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

Steps:

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g

ESPINACA

Espinaca image

I got the idea for this from Abuelo's Restaurant. It's super simple and the only way the kids will eat spinach. It's great served with steak. (I just guessed on the actual amounts. I always just eye it.)

Provided by scionix

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 -3 bunches fresh spinach
15 ounces corn (drained, I usually use 1/2 can)
1 -2 cup cheese (I use the Mexican blend shredded stuff)
1 teaspoon salt
1 -2 teaspoon cumin
1/2 teaspoon garlic powder

Steps:

In a large skillet: Reduce down the spinach in the butter, add the corn, and stir in cheese (I will sometimes add a little milk to melt in the cheese if necessary)
Add the seasoning to taste. Voila!

Nutrition Facts : Calories 301.5, Fat 14.8, SaturatedFat 8.3, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 35.7, Fiber 6.8, Sugar 4.2, Protein 14.2

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