I love spinach and this dip is one of my ultimate favorites. It’s a very popular recipe but I will still post it just in case there are those who have never made it before. One of the things I did change was the amount of mayonnaise used. The original recipe calls for 1 cup but I feel that it gives to much of a mayonnaise taste so I cut it back to 3/4 cup. Other than that, I don’t change up the recipe too much and it’s always a hit. I love to double the recipe so I know I will have leftovers.
- 1 10 ounce pkg chopped frozen spinach, thawed and liquid squeezed out (place spinach in towel and squeeze)
- 1 16 ounce container sour cream
- 3/4 cup Mayonnaise
- 1 package Knorr® Vegetable Soup recipe mix
- 1 8 ounce can water chestnuts, chopped fine
- 3 green onions, chopped fine
- Mix together the Mayo, sour cream and vegetable soup mix.
- Stir in the rest of the ingredients and mix till all combined. Place in refrigerator and chill at least 2 hours. Serve with pumpernickel bread, crackers and veggies.
Source: slightly adapted from Knorr
When I first heard shrimp mousse, I will admit I sorta cringed. When I think of mousse I tend to think of a velvety chocolate dessert, something sweet and certainly not savory. But when I tried it, I learned that mousse can be savory and really delicious! We decided to add this to the menu of my sister-in-law’s baby shower. We were wanting food that was a little different than what is typically served at baby shower. We wanted to stay away from lunch meat since that’s become a no-no for pregnant women. The shrimp mousse really added a special something to food table and we didn’t have much leftover.
- 1 envelope unflavored, clear gelatin
- 2 tbs water
- 1 can cream of mushroom soup
- 1 8oz package cream cheese
- 1 cup mayonnaise
- 1/4 cup onions, diced small
- 1 cup celery, diced small
- 2 4oz cans baby shrimp, drained well
- Spray any type of mold, bunt pan, bowl with cooking spray, set aside.
- Combine gelatin and water in medium saucepan set over medium heat. When the gelatin is dissolved, add cream of mushroom soup and cream cheese, cook until combined and creamy, about 2-3 minutes.
- Take off heat and add the mayo, onion, celery and shrimp, stir till combined. Salt and pepper to taste.
- Pour into prepared mold and chill for at least 8 hours or overnight.
Source: Gina Marie’s Kitchen
I know I’ve posted quite a few dips recently and I don’t want to bog you down with dips. But so many people are looking for the right one to serve at parties, especially during playoffs. This one pairs very nicely with Buffalo Wings. I made the recipe exactly as it said but next time I’m going to add more cheese to the dip. I felt it could use more, possibly up to another cup. You can always more or less of anything in this dip, to suit your tastes. You could use any other kind of thick fries if you don’t want to use waffle cut. I do recommend using a thick cut, due to the dip being a little on the thick side. Small cut fries won’t stand up to it. I hope you enjoy the loaded baked potato dip as much as my family did.
Loaded Baked Potato:
- 1 (2.1-oz.) package fully cooked bacon slices
- 1 (16-oz.) container sour cream
- 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
- 1/3 cup sliced fresh chives
- 2 teaspoons hot sauce
- Salt and Pepper
- Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
- Serve with: waffle fries or other thick cut fries
- Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.
- Stir together bacon and next 4 ingredients, and salt and pepper to taste. Cover and chill 1 to 24 hours before serving.
- Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
Source: January 2011 issue of Southern Living Magazine
We are in the middle of playoffs and soon the big game will be here. This dip would be perfect to serve at your next football party or any other party for that matter. When I first tasted it, I thought it was good. But as I continued to eating the dip got better and better. Everyone loved it and the only bad thing was that I didn’t have enough corn chips to scoop up the dip. Do not make the mistake I did, make sure you buy 2 bags of the big corn chips scoops. Then you won’t have the grumbles coming from your family/friends like I did.
Aren’t those fingers so cute? Those are my baby girl’s.
Sausage, Bean, and Spinach Dip:
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 (1-lb.) package hot ground pork sausage
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 cup dry white wine
- 1 (8-oz.) package cream cheese, softened
- 1 (6-oz.) package fresh baby spinach, coarsely chopped
- 1/4 teaspoon salt
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1/2 cup (2 oz.) shredded Parmesan cheese
- 2 bags corn chips or 1 bag Pretzel rods
- Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
- Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
- Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops and pretzel rods.
Source: January issue of Southern Living Magazine
Going to start off the week with one of my favorite dips, spinach and artichoke. We always end up ordering this when we go out to eat at a restaurant. The whole family enjoys it and it’s a fight for who will finish it off. Awhile back I decided I should try making this at home so we can enjoy it whenever we want. I finally found my go to recipe through Alton Brown. He is always spot-on with his recipes, but I did end up modifying this a little. The recipe is fast and easy, which I love. He had everything cooking on the stove and microwave, but I wanted to finish it off in the oven with melted cheese on top. That’s what took the dip to a whole new level. Serve this with tortilla chips or 1/2 inch sliced pieces of a French Baguette. You won’t miss your favorite restaurant dip again.
Hot Spinach and Artichoke Dip:
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
- Heat cream cheese in microwave for 1 minute or until hot and soft. Stir everything but the mozzarella together and place in a 9 inch pie plate. Sprinkle the mozzarella on top and bake for 10 minutes or until golden brown on top. Serve.
Source: Adapted from Alton Brow via Food Network