Posted by sherry on November 12, 2000 at 19:06:08:
In Reply to: spinach dip apetizer from TGIF restaurant posted by lauri royall on November 11, 2000 at 03:14:40:
: I am looking for the recipe for a spinach dip apetizer served at TGIF - it is served with chips
Cheddar's Santa Fe Spinach Dip
Notes:
Fellow viewer Eric Ortego submitted his own personal creation. Once again another hit. We had a small gathering, and this stuff was "scooped" up!
Ingredients:
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste
Preparation:
Sauté onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.
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Olive Garden Hot Artichoke and Spinach Dip
Notes:
Well, after so many requests for this one, I had to go ahead and try this stuff for myself. Quite honestly, this was as wonderful as so many of ya'll requested.
Ingredients:
1 *8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Preparation:
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.
Houston's Artichoke Spinach Dip -
Notes:
This was our second take at this one. We hope you enjoy this version. We feel it is closer to the original, than our first recipe.
Ingredients:
1 (6.25 oz) Jar Marinated Artichokes (drained)
1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
1/2 tsp. Minced Garlic
1/3 C. Freshly Grated Romano Cheese
1/4 C. Freshly Grated Parmesan Cheese
1 C. Shredded Mozzarella Cheese
1/3 C. Cream or Half and Half
1/2 C. Sour Cream
Preparation:
In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 - 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.
In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350 degrees.
Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.