Southwest Artichoke and Spinach Dip

July 1, 2015 Leave a Comment
Southwest Artichoke and Spinach Dip

Southwest Artichoke and Spinach Dip

This recipe, Southwest Artichoke and Spinach Dip, was in Pillsbury Slow Cooker “come home to comfort” Cookbook.  With July 4th coming, this would be easy to make…because it’s made in your slow cooker.

 

Southwest Artichoke and Spinach Dip Recipe

 

Southwest Artichoke and Spinach Dip

1 can (14 oz.) artichoke hearts, drained, coarsely chopped

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1 package (8 oz.) cream cheese, cubed, softened

1 can (4.5 oz.) Old El Paso chopped green chiles, undrained

½ medium red pepper, chopped (about ½ cup)

½ cup shredded pepper Jack cheese (2 oz.)

1 bag (14 oz.) round tortilla chips

 

Spray 1 to 1 ½ quart slow cooker with cooking spray.  In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.

Cover; cook on low heat setting 2 to 3 hours.

Stir pepper Jack cheese into artichoke mixture.  Cover; cook on low heat setting about 5 minutes longer or until cheese is melted.  Serve with tortilla chips.

 

(Recipe for Southwest Artichoke and Spinach Dip, Pillsbury Slow Cooker “come home to comfort” 2009, 2015)

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Spinach & Ricotta Ravioli

March 6, 2014 Leave a Comment

 

Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2

 

These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.

 

Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon of filling.  Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.

 

(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)

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Spinach Dip

January 3, 2013 Leave a Comment
Spinach Dip

Spinach Dip

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

Spinach Dip/by Sue Greco/The Greco Family “Cook”Book

Spinach Dip

1 (10 oz.) pkg. frozen spinach, chopped, thawed and squeezed

1 cup mayonnaise

½ cup scallions, thinly sliced

½ parsley, fresh, chopped

¼ cup plain yogurt

¼ tsp. salt

1/8 tsp. pepper

1 Lb. round rye bread (plus an extra loaf for more to dip)

Mix all ingredients (except bread) and chill in refrigerator.  Carefully slice off top of bread round, and hollow out the center.  Use the hollowed-out pieces for dipping. 

Pour chilled dip into hollow bread round.  Place cut-up bread on the serving plate around the bread round.  Replace top of bread round until ready to serve or when transporting.  When ready to serve, cut up an extra loaf of bread into pieces for dipping.  Store in refrigerator. 

(Recipe for the Spinach Dip was in the Greco Family “Cook”Book, Sue Greco, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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