Parmesan Eggplant and Spinach Dip | Healthy Dip Recipe (2024)

FAQs

What is creamy spinach dip made of? ›

Classic baba ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices. Served with pita or cracker, this eggplant dip is a great snack or party appetizer.

You can thicken the spinach dip by giving it a good stir and adding a bit more cream cheese.

Cheesy, hot, bubbly and delicious, it's loaded with artichoke hearts, roasted red peppers, lemon and parmesan. Serve with baguette slices, crackers, pita or even veggies. It's dip season!

I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.

You can refrigerate spinach dip in a sealed container for 3-4 days. Always trust your sniffer–if it smells off, toss it!

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Drizzle in a mild vinegar like all-purpose vinegar, apple cider vinegar, or white wine vinegar to help mask the salt with acidity by distracting the taste buds.

If your spinach dip is to thick, then you may need to add some liquid to it. But you have to add the right liquid. Since milk is already part of the ingredients, it would a great liquid to add in a little to change the consistency. I like to add in about a tablespoon at a time to thin out the texture.

You can serve Spinach Dip with crudité, pita chips, homemade tortilla chips (my personal favorite) or any type of crackers.

What not to eat on an artichoke? ›

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

Thawing, draining, and squeezing the spinach removes excess water, preventing the dip from becoming watery. Canned Artichoke Hearts: Provide a slightly tangy flavor and hearty texture.

Wilted spinach is mixed through a silky smooth white sauce, flavoured with sautéed onion and garlic, then served with parmesan cheese. This is the side dish of your dreams! Creamed spinach can be mistaken for just a bunch of spinach and heavy cream thrown together — like abracadabra — and you have creamed spinach.

Water, Spinach, Sunflower Oil and/or Canola Oil, Red Bell Peppers, Water Chestnuts, Whey Protein Concentrate, and Less than 2% of the Following: Onions, Modified Tapioca and Corn Starch, Salt, Sugar, Vinegar, Garlic Powder, Lactic Acid, Natural Flavor, Xanthan Gum, Datem, Torula Yeast Extract, Monosodium Glutamate, and ...

Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish; top with mozzarella cheese.

SOUR CREAM (CULTURED CREAM, NONFAT DRY MILK, GELATIN), MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLK, VINEGAR, SALT, MUSTARD FLOUR), SPINACH, WATER CHESTNUTS, CARROTS, SEASONING (DEHYDRATED VEGETABLES [ONIONS, CARROTS, TOMATOES, CABBAGE, GARLIC, GREEN PEAS, POTATO, CELERY, LEEKS], SALT, HYDROLYZED CORN PROTEIN, MALTODEXTRIN ...