Who else loves the hearty, creaminess of Spinach & Artichoke dip? Want an eggless version? Look no further!! This recipe will take you 20 mins tops & has 5 simple ingredients.
Time: 20 mins
Ingredients:
- 1 box frozen spinach
- 1 can artichoke hearts
- 1/2 cup plain unflavored yogurt (can sub sour cream)
- 1/3 cup cream cheese
- 1/4 cup grated parmesan cheese
Recipe:
- Strain the spinach in two layers of towels, you want as much moisture out of it as possible.
- In a large bowl, mix the cream cheese, yogurt, cheese, and the spinach. You don't need to add salt because the cheese is salty.
- Pour the mixture into an oven safe bowl & bake on 375 for 15 - 18 minutes.
Sprinkle paprika if you want but it's delicious without it! Enjoy with tortilla chips, pita bread, plantain chips, whatever you like with your dip!
Starting off the year right with some green! Pea soup with fresh ginger, spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad!
Time: 30 mins
Ingredients:
- 2 cups frozen peas (can use fresh/canned)
- 1 vegetable boullion cube
- 2 cups water
- 1 cup spinach
- 1 teaspoon fresh rosemary
- 1 large sage leaf, torn into smaller pieces
- 1 small white onion
- 1 teaspoon fresh garlic, minced
- 1 inch fresh ginger, minced
- salt & pepper to taste
- 1 tablespoon vegetable oil
Recipe:
- Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
- Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted.
- Add the peas, sauté for about 10 minutes, stirring occasionally.
- Add the water, salt & pepper. Bring to a boil.
- After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted.
- Pour the soup mixture into a food processor & pulse until the mixture is smooth.
Serve warm, enjoy!
