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Artichoke and Spinach Dip Recipe

I ordered this at The Woods Ale House recently and have been craving it ever since.

Ingredients

  • 1 tbsp olive oil
  • 2 large cloves garlic, minced
  • 1/2 cup red onion, minced fine
  • 4 cups fresh spinach
  • 3/4 cup cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp lemon juice
  • 1/2 cup cream cheese, cut into small cubes
  • 2 cups canned artichokes, drained and chopped
  • 2/3 cup roasted red peppers, chopped
  • 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, grated

Directions

  1. Heat oil in a large heavy skillet. Add garlic and onions and saute over medium heat until they begin to sizzle but not brown.
  2. Add spinach and cream. Stir and cook until spinach wilts and cooks down. Add salt, pepper and lemon juice.
  3. Cut cream cheese into small cubes and add to the creamed spinach mixture, stirring until cream cheese has melted.
  4. Remove from heat and add artichokes, roasted red peppers, and remaining 2 cheeses.
  5. Stir well until cheeses have melted. 
  6. Pour this mixture into a low oven proof dish.
  7. Bake at 375º for 20 minutes or until dip is hot and bubbly. 
  8. Serve hot, with pita chips, naan bread, or crackers.

Spinach Balls Recipe

Ingredients

  • 2 10 oz pkgs frozen spinach — thawed, chopped
  • 1 medium onions – chopped
  • 1 clove garlic – minced
  • 1/2 cup butter – melted
  • 2 cups Pepperidge Farm herb stuffing
  • 1/2 cup Parmesan cheese – grated
  • 5 eggs – beaten
  • 1 teaspoon Worcestershire sauce
  • 1/2  tablespoon black pepper

Directions

  1. Drain spinach and squeeze in handfuls to remove as much moisture as
    possible. Place in large bowl. Sauté onion and garlic in butter, and stir
    into spinach. Add remaining ingredients, stir, and let stand for 15 minutes

Spinach and Artichoke Dip Recipe

Ingredients

  • 16 oz Light Sour Cream
  • 3 oz Parmesan cheese
  • 14 oz Can Artichoke Hearts — Drain, rinse, chop
  • 10 oz Pk chopped spinach — thaw, Drain well
  • 6 oz Monterey jack cheese – Shred

Directions

  1. Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix well. Cover top with monterey jack and other ounce of parmesan cheese.
  2. Bake for 15 minutes at 400~ and then broil for about 5 minutes or until cheese is golden brown. Serve with tortilla chips and side dishes of sour cream and your favorite salsa. This makes about 4 times what you are served at a restaurant so you may want to adjust the ingredients.

Crockpot Spinach Artichoke Dip Recipe

A perfect party dip any time of the year.

Ingredients

  • 3 cups chopped artichoke hearts
  • 1 lb. cream cheese
  • 10-oz. package frozen chopped spinach
  • 8 oz. shredded part-skim mozzarella
  • 1 cup each grated parmesan and mayonnaise
  • 2 chopped garlic cloves

Directions

  1. Put artichoke hearts, cream cheese, frozen chopped spinach, part-skim mozzarella, parmesan, mayonnaise, and garlic cloves in a slow cooker.
  2. Season with a teaspoon each salt and pepper.
  3. Cover and cook on low for 3 to 4 hours or high for 2 hours, stirring at the end.
  4. Serve from the slow cooker (set to “warm”) with crackers.

Egg & Sausage Breakfast Muffins

Ingredients

  • 8 eggs
  • 1⁄2 lb sausage or 1⁄2 lb hamburger meat
  • 1 cup cheddar cheese
  • salt and pepper

Optional:

  • bell pepper, mushrooms, onions, spinach

Directions

  • Brown and drain meat. Beat eggs in bowl. Add meat, cheese, salt, pepper, and optional ingredients. Mix. Pour into greased full size muffin pan ⅔ full.
  • Bake 350 degrees for 30 minutes.
  • Use toothpick to check for doneness.

Green Vegetable Curry Recipe

Green Vegetable Curry RecipeIngredients

  • 1/2 lb. green beans, trimmed and cut in half
  • 1 head broccoli, cut into florets
  • 2 red peppers
  • 2 to 3 pkgs extra-firm tofu (each 350 g)
  • 2 tbsp vegetable oil
  • 1/4 to 1/3 cup green or red Thai curry paste or 2 tbsp red Thai curry powder
  • 4 green onions, chopped
  • 2 cans coconut milk (each 400 mL)
  • 2 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 8 cups baby spinach
  • 2 tbsp lime juice
  • 1 cup chopped cilantro or 1/2 cup shredded fresh basil

Directions

  1. Cook beans and broccoli in a large pot of boiling water until almost tender, 2 to 3 min. Drain and plunge into a large bowl of cold water. Drain and pat dry. Cut peppers into 1/4-in. strips. Cut tofu into 1/2-in cubes.
  2. Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.
  3. Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.

Baked Parmesan Dip Recipe

Ingredients

  • 1 package (10 oz.) frozen chopped spinach, thawed, or 1 13.75 oz. can water packed artichoke hearts, drained and chopped
  • 1 cup reduced-fat or regular mayonnaise
  • 1 package (3 oz.) cream cheese
  • 1 onion (6 oz.), peeled and minced
  • 1 clove garlic, pressed or minced
  • 1 cup plus 2 tbsp. Shredded Parmesan Cheese
  • 1/8 tsp. pepper
  • 2 baguettes (8 oz.), thinly sliced

Directions

  1. SBaked Parmesan Dip Recipequeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup of the parmesan cheese, and pepper until thoroughly combined.
  2. Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tbsp. parmesan cheese and paprika.
  3. Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.
  4. Serve hot to spread on baguette slices.

Spinach and Caramelized Onion Dip Recipe

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • kosher salt and black pepper
  • 1 16-ounce container sour cream
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 tablespoon white wine vinegar
  • broccoli and cauliflower florets, endive spears, and radishes, for serving

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until golden brown, 12 to 15 minutes. Transfer to a medium bowl and let cool.
  2. Add the sour cream, spinach, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper to the onions and mix to combine. Serve with the vegetables.

Seven Layer Salad Recipe

Ingredients

  • Lettuce torn into bite size pieces (Romaine, Iceberg, Red and/or layer with Spinach)
  • 1 cup celery thinly sliced
  • (1/2 cup mushrooms thinly sliced – if using spinach)
  • 1/2 cup red or green peppers thinly sliced (or not if you don’t like them – they DO add colour)
  • 1/4 cup green onion chopped (or use thinly sliced red onion for fantastic colour and crunch)
  • 10 slices of bacon – cooked crisp and chopped (you can use chopped ham instead – as you wish – if you wish to keep it meatless use sliced hard boiled egg, especially tasty with spinach)
  • 1-10 oz package of frozen peas (defrosted but not cooked)
  • 3/4 cup grated cheddar cheese
  • 1 1/2 cups mayo (you all know by now that I love Hellamans light but you can use your fav.)
  • 2 tsp sugar

Directions

  1. What to do:
  2. Use a clear glass trifle dish or deep salad bowl….layers should be visible
  3. First layer – lettuce or spinach to cover bottom of bowl
  4. Next- layer the celery or mushrooms
  5. Next – layer peppers
  6. Next – layer the bacon, ham or meat substitute
  7. Next – layer the peas
  8. Next – combine the mayo and sugar…spread evenly over all.
  9. Next – top with grated cheese.