I was talking to a good friend of mine recently and telling her about my Spinach & Zucchini Pie that I made (she was one of those friends that used to indulge with me at the Salisbury Beach pizza place that served the decadent spinach pie back in the 90’s). She told me that her favorite way to eat spinach was in Spinach & Artichoke Dip. I realized that I’d never made one – so of course I had to get to work! I think it’s the best one I’ve ever tasted. Of course, I could be a bit biased. I hope you’ll try it and let me know what you think 🙂
Spinach & Artichoke Dip
1 – lb baby spinach
3 cloves garlic, chopped
1 small shallot, chopped
1 – 14 oz. can artichoke hearts, drained and rinsed
1 teaspoon balsamic vinegar
1/3 cup low-fat mozzarella cheese
3 Tablespoons fat-free cream cheese
1/4 cup low-fat Parmesan cheese
1/2 cup fat-free, plain Greek yogurt
Place spinach, garlic, and shallots into food processor. Blend until the spinach is chopped into tiny pieces. Add remaining ingredients and process until smooth.
I have to give credit to Eric here, he is my pizza king. These pizzas make a great quick lunch, or (if you can afford the calories) an awesome snack 🙂 We use whole wheat pita bread for the crust, it’s the perfect size, all whole wheat, no fat and it cooks up nice and crisp. If you’d read many of my other recipe blogs, you’ll know that we don’t eat beef or pork…but I’ll bet you’ve noticed there are pepperoni’s in the photo…fooled you…they’re vegan “pepperoni”. I promise you, with all of the other flavors and cooked up with yummy melted cheese on the top, you’ll never miss those greasy, salty, nitrite slices.
2 whole wheat pita breads
olive oil (in a spray bottle, if possible – here is a link to one on Amazon for about $10)
1/2 cup low-fat mozzarella cheese, shredded
1/3 cup baby portabella mushrooms, sliced
1/3 cup onion, sliced (sweet yellow is really good, red is awesome)
12 slices of vegan pepperoni (Smart Deli is my favorite)
2 cloves garlic, sliced razor thin (watch “Goodfellas” to observe correct technique)
1 teaspoon fresh basil, minced
1 teaspoon fresh oregano, minced
1 eight ounce can no salt tomato sauce
¼ teaspoon each: garlic powder, onion powder, basil, oregano, onion flakes
1/8 teaspoon crushed red pepper flakes
Place pizza stone in oven and preheat oven to 500°, when it is preheated, turn it down to 450°.
Spray a light mist of olive oil onto each pita bread. Spread a thin layer (or more if you like it “saucy-ier”), sprinkle each with about 1/4 of the mozzarella. Add the mushrooms, onion, and pepperoni. Top with garlic, remaining cheese, basil, and oregano. Spray with a light mist of olive oil. Place onto pizza stone and cook for approximately 7 – 9 minutes or until nicely browned.
I’ve been really bad about posting, I’m getting very behind in my 200 recipes in 400 days quest. I have no excuse, but I’ll make a couple anyway…Thanksgiving, Christmas shopping, helping my son move into his new home, working out, helping Eric with his book design….did I mention Christmas shopping??
I have several new recipes that I want to share, so I will start today! I figured since I’ve skipped so many days, I’d start with a yummy dessert to win back your support 🙂 Hope you like this one…leave me a comment and let me know!
2 cups fresh or frozen blueberries
1/4 cup Splenda
1-1/2 teaspoons corn starch
1 teaspoon lemon juice
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons whole wheat flour
1/2 cup quick cooking rolled oats
2 Tablespoons margarine (I use Smart Balance Light)
Preheat ovenn to 375°
In a bowl combine blueberries, Splenda, corn starch, and lemon juice, mix well. Pour into a 9″ square baking dish that has been sprayed with fat-free cooking spray.
In the same bowl combine flour, brown sugar, cinnamon, oats, and margarine. Mix with a fork until well blended and crumbly. Spread mix over the berries and bake for 40 minutes. Let cool slightly before serving.
It is the best served warm with a little fat-free, sugar-free vanilla frozen yogurt!
Another weekend of football – another dip recipe.
Creamy Guacamole Dip
6 – oz. fat free cream cheese
2 avocados, peeled and cut into medium pieces
1/4 cup onion, minced
1 Tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon Tabasco sauce
1/4 teaspoon red pepper flakes
1 cup tomato, peeled and diced
Combine all ingredients, except tomatoes, into a food processor. Process until smooth. Add tomatoes and pulse until well mixed (you don’t want to puree the tomatoes, just break them up and mix them in). Serve with toasted pita chips or corn chips.
Since today is the first Sunday of football season, I thought a snack recipe was needed. What is football without chips & dip? Anyone that knows me knows that I have a serious chip addiction (which I am working on 🙂 ), so If this satisfies my craving I think it will work for you too!
Guilt Free Onion Dip
1 teaspoon sodium free beef bouillon granules
2 teaspoons dried onion flakes
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups plain low fat Greek yogurt
Mix all ingredients together well and chill in refrigerator for at least one hour.
4 – 6″ whole wheat pita breads
olive oil spray
Preheat oven to 425°. Cut each pita into 6 wedges; separate each wedge in half. Place wedges, in a single layer, on a cookie sheet that has been sprayed with cooking spray. Spray a light coating of olive oil over the pitas and sprinkle very lightly with coarse salt. Bake for 4 – 6 minutes, depending on your oven. These need to be watched very carefully – you want them golden brown and crisp; and the difference between that and black and charred can be a matter of seconds!