Five-Cheese Spinach & Artichoke Dip

November 15, 2014 Leave a Comment

 

Five-Cheese Spinach & Artichoke Dip

Five-Cheese Spinach & Artichoke Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whenever I go to an event, I’m always asked to bring this hot dip.  Five types of cheese make it a standout and oh-so delicious.  I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!

           Noelle Myers                                                                     Grand Forks, N. Dakota

 

Five-Cheese Spinach & Artichoke Dip Recipe

 

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted red pepper

1 jar (6 ½ oz.) marinated quartered artichoke hearts

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

8 oz. fresh mozzarella cheese, cubed

1 ½ cups (6 oz.) shredded Asiago cheese

2 packages (3 oz. each) cream cheese, softened and cubed

1 cup (4 oz.) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

¼ cup finely chopped red onion

2 Tbsp. mayonnaise

2 garlic cloves, minced

Assorted crackers

 

Drain pepper, reserving 1 tablespoon liquid; chop peppers.  Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook 2 hours; stir dip; cook, covered 30-60 minutes longer.  Stir before serving; serve with crackers.  16 serving (1/4 cup each)

 

(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)

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Shrimp Enchiladas with Green Sauce

March 31, 2014 Leave a Comment

 

Shrimp Enchiladas with Green Sauce

Shrimp Enchiladas with Green Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I started making these enchiladas last year during lent.  The meatless recipe lets my family observe the season and still eat Mexican food.  When I took them to school, my co-workers couldn’t get enough.

             Mari Acedo                                                                        Chandler, Arizona

 

Shrimp Enchiladas with Green Sauce Recipe

Shrimp Enchiladas with Green Sauce

16 corn tortillas (6 inch)

½ cup plus 1 Tbsp. olive oil, divided

2 medium tomatoes, chopped

2 medium, finely chopped

4 garlic cloves, minced

½ tsp. ground cumin

1 ½ lbs. uncooked small shrimp, peeled and deveined

2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

2 cans (10 oz. each) green enchilada sauce

Fresh salsa, optional

Preheat oven to 350 F.  In a skillet, heat ½ cup oil over medium-high heat.  In batches, fry tortillas 10 seconds on each side or until pliable (DO NOT ALLOW TO CRISP).  Drain on paper towels.  Cover with foil.

In a large skillet, heat remaining oil over medium-high heat.  Add tomatoes, onion, garlic and cumin; cook and stir 3-4 minutes or until onion are tender.  Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally.  Stir in spinach; heat through.

Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 tablespoon mozzarella cheese.  Roll up and place in greased 13 x 9 inch baking dish, seam side DOWN.  Top with green enchilada sauce; sprinkle with remaining cheese.

Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted.          8 serving

(Recipe for Shrimp Enchiladas with Green Sauce was on www.tasteofhome.com, 2014)

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Pepperoni Spinach Quiche

June 18, 2013 Leave a Comment
Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit.  It’s great on an antipasto tray, cut into wedges.

                Elly Townsend                                                                                   Summerfield, Florida

 

Pepperoni Spinach Quiche Recipe

Pepperoni Spinach Quiche

1 tube (8 oz.) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 Tbsp. olive oil

1 garlic clove, minced

5 eggs, lightly beaten

½ cup shredded part-skim mozzarella cheese

½ cup frozen chopped spinach, thawed and squeezed dry

¼ cup sliced pepperoni, cut into strips

¼ cup half-and-half cream

2 Tbsp. grated Parmesan cheese

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil or 1 tsp. dried basil

Dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9 inch fluted tart pan with removable bottom with points towards the center.  Press onto the bottom and up the sides to form a crust; seal seams.  Set aside.

In a small skillet, sauté red pepper in oil until tender.  Add garlic; cook 1 minute longer.  Remove from the heat.  In another small bowl, combine the remaining ingredients; stir in red pepper mixture.  Pour into crust.

Bake at 375 F. for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         8 servings

(Recipe for Pepperoni Spinach Quiche was in tasteofhome.com)

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