Tag Archives: Spinach

Spinach and Artichoke Dip

Ingredients:
2 (10-ounce) packages frozen, chopped Spinach
1 (13 3/4-ounce) can Artichoke Hearts
1 cup Mayonnaise
1 cup Sour Cream
1 cup freshly grated Parmesan cheese
1 cup grated Pepper Jack cheese

Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with crackers, pita chips or tortilla chips.

Review:
Everyone has had Spinach Artichoke Dip over and over – at restaurants, at parties, or maybe you’ve even made it at home. This is a very easy recipe that takes no time to whip up, you might even have most of the ingredients at home already. I do like to add a little of the pepperjack cheese into the mixture so it is cheesy throughout; you can do to the same with the parmesan cheese but just be careful that you don’t put too much on top or there will be a hard layer that everyone will fight with. As with many of my recipes, I use low fat mayonnaise and low fat sour cream to cut down on the calories (now you can have a couple more chips)!


Spinach Ricotta Frittata

This recipe is not only fun to say, it’s yummy (and healthy) too!

Ingredients:
1 10 ounce package frozen, chopped spinach
1 can sliced mushrooms
½ cup red peppers, diced
½ cup red onion, diced
1 tablespoon fresh basil, chopped
1 teaspoon butter
6 eggs (or egg substitute equivalent to 6 eggs)
1/2 cup ricotta cheese
1/3 cup cheddar cheese, grated
salt and pepper to taste

Directions:
Preheat the oven to 400 degrees Fahrenheit. Spray a non-stick 9 or 10 inch pie plate with cooking spray. Place skillet over medium high heat, add butter. When butter is melted add spinach, mushrooms, red peppers, onions and basil. Cook stirring often just until spinach is wilted and the mixture is warm. Whisk together the eggs and ricotta cheese. Transfer spinach mixture into pie plate. Pour egg mixture over vegetables and place in the oven for 30 – 35 minutes or until eggs are set. Once finished, top with grated cheddar cheese and serve.

Review:
If you’re looking for something to take to a brunch or just a good alternative to mainstream breakfast foods, then this is your recipe. The Spinach Ricotta Frittata is a quick fix – just mix everything up and stick it in the oven for 30 minutes while you are getting ready. If you see something in the recipe that you don’t necessarily care for, just switch it out with something you like or remove it all together – that’s the best part about frittatas, you can pretty much do whatever you want with the ingredients you have. One change that we’ve made with this recipe is to use Feta cheese instead of the ricotta. Of course, depending on what other dishes you are having, if you’re having meat you can always leave the cheese out and it will still taste delicious! To cut down on calories, we always use Egg Beaters or another brand of egg substitute; I promise you will not be able to tell the difference! Enjoy.