Tag Archives: spinach

Spinach Artichoke Dip Recipe

Spinach Artichoke Dip
Serves 16
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
221 calories
7 g
54 g
18 g
9 g
11 g
106 g
294 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
106g
Servings
16
Amount Per Serving
Calories 221
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg
18%
Sodium 294mg
12%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 9g
Vitamin A
45%
Vitamin C
11%
Calcium
27%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tablespoons Butter
  2. 4 Tablespoons Garlic, Minced
  3. 1 bag Spinach
  4. Salt And Pepper, to taste
  5. 2 cans Artichoke Hearts, Rinsed And Drained
  6. 3 Tablespoons Butter (additional)
  7. 3 Tablespoons Flour
  8. 1-1/2 cup Whole Milk (more If Needed)
  9. 1 package (8 Ounce) Softened Cream Cheese
  10. 1/2 cup Crumbled Feta
  11. 1/2 cup Grated Parmesan
  12. 3/4 cups Grated Pepper Jack Cheese
  13. 1/4 teaspoon Cayenne
  14. Extra Grated Pepper Jack
  15. Pita Wedges, Tortilla Chips, Crackers
Instructions
  1. Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
  2. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
  3. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
  4. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
  5. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
  6. Serve with pita wedges, chips, or crackers!
Adapted from The Pioneer Woman
beta
calories
221
fat
18g
protein
9g
carbs
7g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/

Spanakopita with Tzatziki Sauce Recipe

Ingredients:

  • 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
  • 1 lb baby spinach
  • 1 glove garlic, minced
  • 1/2 lb feta, crumbled
  • 1/2 teaspoon freshly grated nutmeg
  • 10 (17- by 12-inch) phyllo sheets, thawed if frozen
  • 1/8 tsp. cayenne pepper

Preparation:

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach and garlic, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Preheat oven to 375°F.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Tzatziki sauce

Ingredients:

  • 2 (7-ounce) containers Greek yogurt
  • 1 cucumber, unpeeled and seeded
  • 1/4 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh dill
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir.

Mushroom and Spinach Frittata Recipe

Serves 6

Ingredients:

  • 3 tablespoons butter
  • 1 cloves garlic, minced
  • 6 ounces shredded smoked Gouda
  • 8 ounces mushrooms, quartered
  • 2 cups fresh spinach, chopped
  • 1 pint cream
  • 1 cup milk
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh Thyme, chopped rough
  • 1 tablespoon fresh Rosemary, chopped rough
  • 1 tablespoon fresh chives, chopped rough

Directions:

Melt butter in an oven proof skillet.  Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt,  pepper, baking powder, cream, milk, cheese and herbs together.  Pour over mixture in skillet, stirring to combine.  Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.  Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.