Spinach Artichoke Dip

 Recipe by John65

 Ingredients

• 1  cup mayonnaise or salad dressing
• 1  cup freshly grated Parmesan cheese
• 1  can (about 14 oz) artichoke hearts, drained and coarsely chopped
• 1  box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain

• 1/2  cup chopped red bell pepper
• 1/4  cup shredded Monterey Jack or mozzarella cheese (1 oz)
• 1/2 teaspoon black pepper
• Toasted baguette slices or assorted crackers, if desired

 

 

 

 

 

Directions

1. 1Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. 2Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3. 3Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

 

spinach-artichoke dip

What You'll Need

• 1 package of frozen spinach-artichoke dip (we love Traders Joe's)
• 1/4 cup frozen chopped spinach (defrosted)
• 1 clove fresh garlic, crushed
• 1/4 cup shaved Parmesan cheese
• Salt, to taste
• Celery, bell pepper strips, tortilla or pita chips (optional)

 

Let’s Do It

• Prepare frozen spinach-artichoke dip as instructed on the package, and then transfer to a microwave-safe mixing bowl
• Add spinach, garlic and salt (to taste), and stir together
• Heat in microwave for 30 seconds
• Top with Parmesan cheese shavings, and serve with celery, bell pepper strips and tortilla chips

Cucumber Dill Recipe N Crudites

cucumber dill dip recipe and crudité how to

what you’ll need

serves 12

dill dip

• 2 sprigs dill
• 1 cup yogurt
• juice of 1 lemon
• ½ cucumber, seeded

crudités

• carrots
• kale
• radishes
• cherry tomatoes
• baby zucchini
• broccoli
• cauliflower
• asparagus

display

• window box
• 4 large glasses or lined terracotta pots to hold vegetables

let’s do it

cucumber dill dip

• combine dill, yogurt, lemon juice, and cucumber in blender
• mix until smooth
• refrigerate four hours or until dip thickens
• serve with vegetables

crudités

• wash all vegetables
• slice carrots into thick cut strips
• separate and wash kale
• wash radishes, cherry tomatoes and baby zucchini
• wash and cut broccoli, cauliflower and asparagus
• bring large pot of salted water to boil over high heat
• add asparagus, broccoli, and cauliflower to blanch
• remove from pot once vegetables are crisp and barely tender, about 2 minutes
• place blanched veggies immediately into bowl of ice water for about 30 seconds to stop cooking process
• drain and pat dry with kitchen or paper towel

display

• line window box with 4 terracotta pots or large glasses
• fill one pot with kale, one with cauliflower and broccoli, one with asparagus and carrots, and one with radishes
• fill empty spaces of window box (in-between pots) with baby zucchini and cherry tomatoes
• place crudités in center of table with cucumber dill dip and serve
  

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squash dipping bowls

What You’ll Need

- Acorn squashes
- Large spoon or small ice cream scooper
- Utility knife
- Paring knife
- Dip

Let’s Do It

- Start by slicing a very thin section off the bottom of the squash with a utility knife to make a stable base, making sure you don’t cut into the hollow inner core
- Slice off a slightly larger section on top and remove (you can keep this section to serve as a cap or as a decorative accent piece)
- Use a large spoon or even a small ice cream scooper to scrape out the squash’s innards, and then use a paring knife to carve out a smooth dip receptacle
- Wash, pat dry and refrigerate overnight to firm up the squash (you can skip this step if needed)
- Fill with your favorite dip and serve with chips, pita chips or raw vegetables

Chunky Guacamole

chunky guacamole recipe

makes 8 servings

what you’ll need

• 4 avocados
• ½ small red onion, grated
• 1 small tomato, diced
• ½ teaspoon chili powder
• ½ teaspoon ground white pepper
• ½ teaspoon dried cilantro
• ¼ teaspoon garlic powder
• juice of 1 lime
• salt, to taste
• grater or microplane

let’s do it

• remove avocados from shells; save shells
• mash 3 avocados in bowl with back of fork
• dice 1 avocado and add to other avocado mixture
• add rest of ingredients and mix well
• serve in avocado skins

Peanut Butter Football

Peanut Butter Football

Ingredients

• ¼ cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup peanut butter (your choice; crunchy or smooth)
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar (up to 2 cups if needed)
• ½ cup mini chocolate chips
• Chocolate sprinkles or chocolate chips for the outside of the football
• White chocolate or frosting for the football laces

Instructions

1. Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.
2. Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.
3. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. (This would also be cute as “lips” for Valentine’s Day!)
4. Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.
5. Serving suggestion: pretzels, animal crackers, cookies, a spoon.

Touchdown Taco Dip Football Party Food At Home or Tailgate Food

Touchdown Taco Dip- 


1 can (16 ounces) refried beans
1 package (8 ounces) cream cheese softened
1/2 cup sour cream
2 Tablespoons Southwestern seasoning mix
2 garlic cloves
1/2 cup cheddar cheese
1/2 cup pitted ripe black olives-chopped
2 tablespoons fresh cilantro or parsley-snipped
1 medium tomato-seeded and chopped
1/4 cup thinly sliced green onions with tops--(scallions)
Tortilla chips or Baked Pita Chips

Preheat oven to 350 degrees. 
Spread refried beans over bottom of Deep Dish Baker using the Scraper.
In Classic 2-Quart Batter Bowl, combine cream cheese and taco seasoning. 
Press garlic into Batter bowl using the Garlic Press--mix well. Spread over beans. 
Shred cheese over top using the Deluxe Cheese Grater. Bake 15-18 minutes or until hot. 
Chop olives using the Food Chopper. 
Snip the cilantro using the Kitchen Shears. 
Sprinkle tomato, onions, olives, and cilantro over the dip. 
Garnish with additional sour cream, if desired. 
Serve with Baked Pita Chips. 
This can also be made with fat-free ingredients.
 Do NOT use fat-free cheddar cheese for this though; go with a reduced fat cheese or perhaps, splurge and go with the "real" stuff.

Hot and Spicy Buffalo Shrimp Dip

***I made this a second time without the yogurt and I found I liked it better (less liquid), so I am removing the 1/2 cup of yogurt in the recipe below.


Hot and Spicy Buffalo Shrimp Dip

Skinnytaste.com
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg 

Ingredients:

• cooking spray (I used my Misto)
• 4 oz reduced fat cream cheese, softened
• 1/2 cup reduced fat sour cream
• 1/2 cup Franks hot sauce (or whatever hot sauce you like)
• 1 tsp white wine vinegar
• 2 cups (12.5 oz) cooked peeled large shrimp, diced
• 3/4 cup reduced fat Sargento Mexican blend

Directions:

Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.

Combine the first 4 ingredients together and 1/4 cup of the cheese; mix until smooth.Add the shrimp; mix well and put in a small oven safe dish.

Bake in the oven until hot, about 20-25 minutes.

Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.

Makes about 3 cups.

Jalapeño Popper Dip

Jalapeño Popper Dip ~ 

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.
Gabby's Goodies Via .dotcomsformoms

Baked Artichoke and Spinach Dip (Very Cheesy)

photo credit: Foodie Photos

Baked Artichoke and Spinach Dip (Very Cheesy) 

 Better Homes & Gardens

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

7-Layer Skinny Dip

 


7-Layer Dip skinner recipe

I love a good dip and this one has health benefits too! !

'SHARE' to save the recipe!

Ingredients:
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese

Directions:
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.

Spinach Dip recipe

 
 Lindsey’s Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

1-2 5 oz cans of sliced water chestnuts – dice into small pieces

1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy!
No baking or cooking needed.

Pina Colada Fruit Dip

 

PINA COLADA FRUIT DIP

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.

Taco Seasoning Dry Onion Soup Mix Ranch Seasoning Recipes

 

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream or Greek Yogurt.
Mix up a few hours before serving, so the flavors all blend.

Artichoke & Spinach Dip Recipe

Artichoke & Spinach Dip

http://www.reynoldskitchens.com/easy-recipes/recipe-items/savory-artichoke-spinach/

Prep Time:10 minutesCook Time:26 minutes

Ingredients

1 Reynolds Oven Bag, Large Size

1 tub (10 oz.) cooking creme

2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped

1 package (10 oz.) frozen chopped spinach, thawed and drained

1 cup shredded Pepper Jack cheese

1 cup shredded Parmesan cheese

1 cup mayonnaise

1 tablespoon flour teaspoon garlic powder

Smoked paprika (optional)

Pita chips, tortilla chips or crackers

Prep

1. PREHEAT oven to 375F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
2. ADD cooking creme, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.
3. CLOSE oven bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan

Cook

1. BAKE 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
2. SPOON dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.

REYNOLDS OVEN BAGS TIPS: We tested with Kraft Philadelphia original flavor cooking creme (located in dairy refrigerated section of the store), Birds Eye frozen chopped spinach, McCormick smoked paprika To prepare spinach, wrap drained spinach in a paper towel and squeeze out excess moisture.

http://www.reynoldskitchens.com/easy-recipes/recipe-items/savory-artichoke-spinach/