Best hot, baked Florentine artichoke dip

Here is another winner recipe after researching countless baked spinach-artichoke recipes for a family- friendly holiday appetizer. Hot and bubbling straight from the oven with a lovely crispy topping.

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makes 4 cups and is enough for 8 to 10 people

1 (10 oz) pkg frozen chopped spinach, thawed
1 (12 oz) jar marinated artichoke hearts, drained and chopped
12 oz cream cheese, softened
1 heaped cup freshly grated Parmigiano Reggiano
1/2 cup good mayonnaise
3 large garlic cloves, squeezed
2 tbsp lemon juice
1 & 1/2 cups French breadcrumbs (homemade)
2 tbsp butter, melted

Drain the spinach, press between layers of paper towels to remove excess moisture.
Combine the spinach, artichoke hearts and the next 5 ingredients in a bowl, stirring well.
Spoon into a lightly greased 11″ by 7″ baking dish.
Combine the breadcrumbs and butter, sprinkle over the spinach mixture.
Bake, uncovered at 375 degrees for 25 to 30 minutes.
Serve with assorted crackers or breadsticks.

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Slow cooker spinach and artichoke dip

This couldn’t be easier and I highly recommend you go out and get a slow cooker, especially for around the Holiday times. I use it throughout the year. From the food blog called “Damn Delicious”

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Yield 8 servings

Simply throw everything in the crockpot (slow cooker) for the easiest, most effortless spinach and artichoke dip.

2 (14-ounce) cans artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
8 oz sour cream
1 small onion, diced
2 cloves garlic, crushed
3/4 cup grated Parmesan cheese
3/4 cup milk
1/2 cup crumbled feta cheese
1/3 cup mayonnaise
1 tbsp red wine vinegar
1/4 tsp freshly ground black pepper
8 oz cream cheese, cubed

Place the artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Spinach with roasted sesame dressing

All you need with this is some boiled rice and a lovely piece of fish or meat. It’s delicious as the nutty sesame flavors go so well with spinach

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Serves 4

1/3 cup white sesame seeds
1 tsp sugar
1 1/2 tbsp Japanese soy sauce
1/4 cup dashi stock
1 1/4lb spinach, trimmed
Bamboo sushi mat for rolling the spinach.

Toast the sesame seeds in a heated small frying pan, without oil, shaking the pan continuously until browned lightly and the seeds begin to pop. Remove from the heat, reserve 1 tsp for garnish. Blend, process or grind the hot seeds until smooth.
Combine the ground seeds with the sugar, soy sauce and dashi in a screw top jar and shake well until the sugar dissolves.

Wash the spinach well. Bring a large saucepan of water to a boil. Immerse the spinach, drain immediately and rinse under cold water to stop the cooking process and retain the color.
Wrap the spinach leaves in a bamboo mat. Roll firmly, gently squeeze out the excess water. Cut the spinach into 1 inch lengths and arrange on a serving plate.

Just before serving, pour the dressing over the spinach. Serve at room temperature, sprinkled with the reserved sesame seeds.

* You can also use chopped dry roasted peanuts sprinkled over as a garnish

Teriyaki salmon bowl with udon and spinach.

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger (about 2 inch piece)
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce

Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.
Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.
Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.
Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.
Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Roasted tomatoes with goat cheese polenta and garlic spinach

This recipe is from the blog “Pinch of Yum” and is absolutely delicious. We are trying to eat less meat and you wouldn’t miss it with this.

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Serves: 4

3 cups cherry tomatoes (or small tomatoes – tricolor or heirloom are super pretty!)
3 tablespoons olive oil, divided
3 cloves garlic
3 cups spinach
3 cups water or vegetable broth
1 cup loose polenta (I used Bob’s Red Mill, also available on Amazon)
4 oz goat cheese
½ teaspoon salt

Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. You can turn the heat up to 450 at the end to get more browning action.

Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown – browned garlic tastes bitter and gross. When the garlic is smelling incredible, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.

In the same pan, bring the water/vegetable broth to a bowl. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the spinach.

* The polenta thickens and hardens as it starts cooling – but for this recipe, I liked the polenta soft, so if you need to loosen it up a bit, just add some water or milk and whisk until smooth.

Warm pan of garbanzo beans, chorizo, spinach and goat cheese

I just love healthy and flavorsome food that is easy to prepare.

 

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Serves 4 to 6
1/2 teaspoon olive oil
2 cups baby spinach
Kosher salt
1/4 teaspoon red wine vinegar
1 medium onion, thinly sliced into half moons
3 roasted red peppers, preferably packed in oil, chopped
5 cloves garlic, minced
2 chorizo sausages, chopped
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
One 14oz can garbanzo beans (chickpeas) drained and rinsed
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1/4 cup goat cheese (chèvre) crumbled

Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.

Add the onion, the roasted red pepper, and the garlic to the pan. Sauté for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.

Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Lightly stir through. Serve warm with crusty bread

Creamy spinach and sausage spaghetti

This is a real comfort dish, the soothing creaminess of the spinach paired with whatever flavor sausage you prefer. Thank you to Delicious Magazine for this recipe. I love sharing recipes I find online!

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Serves 3 to 4

12 oz spaghetti (or other pasta)
1 medium red onion
2 garlic cloves
4 good quality sausages
1 tbsp olive oil
2 tbsp wholegrain mustard
6 oz frozen spinach, defrosted
3oz crème fraîche
1 good sized lemon
Parmesan cheese

Bring a large pan of water to the boil, then add the spaghetti and cook for 9-10 minutes or until al dente. Drain, reserving a 4 tablespoons of the pasta water.

Meanwhile, finely slice the onion and garlic and roughly chop the sausages into bite-size pieces. In a large frying pan, heat the oil over a medium heat. Add the onion and gently fry for 3-4 minutes. Add the garlic and sausages and cook for 2 minutes, then add the mustard and spinach. Cook for 1-2 minutes, then stir in the crème fraîche.

Zest the lemon, then stir into the sauce along with the pasta and reserved water.
Season with salt and freshly ground black pepper to taste, then divide among 4 bowls and serve topped with a grating of parmesan.