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Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip
There’s one appetizer that, if all else fails, we WILL order at a restaurant: spinach artichoke dip. Hey, it’s what we do. We look at other options and then go with the one that we know we’ll both love and consume way too much of. However, I have to say that I’m a homemade spinach artichoke dip virgin. This dip has all of 4 ingredients and tastes heavenly. 1 box frozen spinach, thawed and with the liquid squeezed out1 bag frozen artichokes, thawed and with the liquid drained away2 wheels of Laughing Cow Swiss cheese (you can do the light version here as well)1 tsp garlic powder¼ tsp cayenne peppersalt and pepper to taste In a food processor (or, if you like it chunky you can just mix in a bowl) process all of the ingredients together. I repeat: DEVOUR. Tagged as: artichokes, healthier dip recipe, healthy appetizer, healthy spinach artichoke dip, laughing cow cheese, perfect appetizer recipe, spinach, spinach artichoke dip, Swiss cheese

Broccoli Bites for Kids File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands. Please don't laugh when you read this recipe, it is terrific and easy. I made it my own by adding homemade breadcrumbs and fresh chopped steamed broccoli along with lowfat mozzarella cheese mixed with the cheddar. Broccoli Cheese Bites (adapted from My Tasty Treasures & WholeSomeBabyFood.com): 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Mix all the ingredients together in a large bowl.

Homemade Auntie Annes Pretzels I'm sorry to be the bearer of another diet busting recipe... really I am! I'm not intentionally trying to sway you from your positive eating habits, but we all know the Superbowl is coming up and it's not a day to snack on fruits and vegetables. It's a day of indulgence- so enjoy it for what it is! Now I'm sure the title of this post intrigued most of you- many of you have probably had Auntie Annes Pretzels. It's impossible to walk through the mall and not get hit with that amazing aroma of fresh pretzels baking in the oven. It gets me every time! Well, I decided to give it a try and see for myself how authentic it really is and let me tell you- this is the real deal! Whether you like the traditional salted pretzel dipped in mustard or the sinfully delicious cinnamon and sugar pretzel dipped in icing, you have the instructions here to make them. Recipe Tips I recommend serving your pretzels immediately. Using a spoon, gently stir until your yeast dissolves: Then add your brown sugar: Salt:

Mediterranean Spinach Artichoke Dip…and it’s a tad healthier! « The Culinary Chronicles I LOVE Chips. Potato chips, tortilla chips, corn chips, taro chips…….I can’t get enough of them. So you can imagine my utter glee when I received a big box of TOSTITOS® Artisan Recipes™ Tortilla Chips as part of the Foodbuzz Tastemaker Program. And what goes hand in hand with chips? Spinach Artichoke Dip is definitely one of my favorites—though I rarely indulge in it. I decided to go with a “Mediterranean” spin by adding sun dried tomatoes to the mix. To create a more figure friendly dip, I substituted two of the key ingredients with healthier alternatives. This “healthy” dip worked really well with the grained tortilla chip. If only I could make chocolate cake “healthier”………….. :) Mediterranean Spinach Artichoke DipServes 8 Ingredients: Preheat oven to 350 degrees. In a large skillet, heat the oil from the sun dried tomatoes. Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Bake for 20-25 minutes and then turn the broiler on. Like this: Like Loading...

Chinese Tea Eggs Eggs, how do I love thee? Let me count the ways. I love thee soft-boiled with some kaya toast dipped into the runny yolk. And scrambled with some herbs and melty cheese. And simply cooked over-medium in melted butter. I love eggs any way, any time of the day. Tea eggs are a common street snack and even sold in convenience stores in China, Hong Kong and Taiwan. - 6 eggs - 2 bags of black tea - 4 star anise - 1 cinnamon stick - 1/4 cup of soy sauce Place the eggs in a pot and fill with water until just covered. Place the eggs back into the pot of water and add the tea bags, spices and soy sauce. Alternatively, you can simmer the eggs for about 2-3 hours instead of soaking them overnight. (Ru ware image from here) zp8497586rq

Spicy Corn Fritters with Raita Corn, or maize, is a traditional ingredient of comfort foods in my native American South. Although less complete nutritionally than several other grains, corn makes up for this with its versatility. Dried and milled, it’s used for our beloved cornbread, spoon bread, and hoecakes. Processed through the 3,000-year-old technique of nixtamalization, it gives us hominy and grits. In its fresh form, it finds its way into many of our favorite soups, main courses, side dishes, and salads. Fresh corn is harvested nine months of the year where I live in Florida and is often on the menu at our house. Ingredients For the raita: 1/2 “English” cucumber 1/2 teaspoon salt 3/4 cup plain yogurt 2 tablespoons chopped fresh mint 1/4 teaspoon ground cumin 1/8 teaspoon cayenne Freshly ground black pepper, to taste For the fritters: Preparation Prepare the raita: Peel and coarsely grate the cucumber, mix with 1/2 teaspoon salt, wrap in a clean tea towel, and firmly wring out to express as much juice as possible.

Individual Monkey Breads. Biscuits, butter, sugar, cinnamon. I think that’s all I need to say about this one. This stuff is astoundingly good. Monkey Breadfrom Ryan via The Pioneer Woman 3 cans Buttermilk biscuits (not the flakey kind)1/2 cup brown sugar1 cup sugar2-3 teaspoons cinnamon2 sticks butter Preheat the oven to 350. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups). Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top. I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Oh man, it’s good.

Spanakopita Bites Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is no surprise. Spanakopita Bites recipe adapted from CBSrecipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Combine the remaining butter and oil and set aside until ready to use.

cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.

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