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Ultimate Spinach Artichoke Dip
1 (8-oz.) block cream cheese softened, 3/4 c. mayonnaise, 3/4 c. sour cream, 1 c. freshly grated Parmesan, 1 c. shredded white cheddar plus more for topping, 1/2 c. shredded Gruyère, 1 (14-oz.) can artichoke hearts drained and chopped, 1 (10-oz.) package frozen spinach defrosted and chopped, 2 cloves garlic minced, 1 tsp. lemon zest, 1/2 tsp. red pepper flakes, salt, black pepper, Baguette for serving
1. Preheat oven to 350°.
2. In a large bowl, combine all ingredients except baguette. Mix until fully combined and season with salt and pepper.
3. Transfer to a baking dish and smooth top with a spatula. Top with more shredded white cheddar.
4. Bake until bubbly and slightly golden, 30 minutes. If you’d like the dip to develop a more golden top, broil on high for 2 minutes.
5. Serve with baguette on the side, for dipping.
Recipe from: www.delish.com
Cheesy Chicken-and-Spinach Stromboli Ring
12 ounces fresh prepared whole-wheat pizza dough, 1 tablespoon olive oil, 4 garlic cloves thinly sliced, 8 ounces fresh spinach, 1 cup part-skim ricotta cheese, 1 ounce Parmesan cheese grated (about 1/4 cup), 6 ounces shredded skinless rotisserie chicken breast (about 1 1/2 cups)
1. Let pizza dough stand at room temperature 15 minutes. Preheat oven to 450°F.
2. In a large skillet over medium-low heat add oil and garlic; cook until golden, about 2 to 4 minutes. Drain oil into a small bowl to reserve, keep garlic in skillet and add spinach; increase heat to medium-high, and cook, tossing constantly, until spinach is wilted, about 2 minutes. Let stand 10 minutes to cool.
3. Stir together ricotta and parmesan in a medium bowl. Add spinach mixture and chicken; stir well to combine.
4. Place dough on a large piece of parchment paper, and roll into a 20 x 6 inch rectangle. Spoon chicken mixture down center of dough to make an approximately 20 x 3 inch strip. Using a pizza cutter or sharp knife, create tabs in dough on both sides, cut 1 1/2-inch-long diagonal slits (1/2 inch to 3/4 inch apart) in toward filling. Fold tabs over filling, and pinch together to seal. Carefully shape stuffed dough into a ring; pinch ends of dough together to seal.
5. Transfer stromboli ring on parchment to a baking sheet. Brush half of reserved garlic-infused oil over dough. Bake stromboli until dough is browned, about 18 minutes.
6. Remove from oven; brush with remaining garlic oil. Let stand 5 minutes before serving.
Recipe from: www.cookinglight.com
Italian Spinach Pinwheels
Pizza Dough - 2 teaspoons active dry yeast, 1 cup warm water, 1 tablespoon sugar, 2 1/2 cups all-purpose flour, 1 tablespoon olive oil, 1 teaspoon salt
Spinach Pinwheel - 1 tablespoon olive oil, 4 cloves fresh garlic minced, 2 cups fresh spinach, 1 cup mozzarella cheese
Pizza Dough- Mix yeast in warm water and stir to dissolve. Let sit for about 10 minutes or until frothy. Add flour, salt, and sugar to a large bowl and whisk to combine. Add olive oil and yeast + water and mix with a spoon until well-combined. As it starts coming together, use your hands to combine and slightly knead into a smooth dough ball. Place dough in a lightly greased bowl and roll it around to lightly cover in oil. Cover bowl with a clean towel and set aside in a warm area to rise until doubled (about one hour). Then sprinkle flour on a clean counter and knead dough for 5 minutes, using the quarter-turn method, until smooth and elastic.
Spinach Pinwheels - Lightly sprinkle countertop with flour. Divide dough in half. Using a rolling pin, flatten dough into a rectangular shape. Repeat with other half. In a large frying pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season with salt and pepper. Evenly spread spinach and garlic mixture onto rolled dough. Sprinkle cheese. Starting with the long end, roll the dough up, jelly-roll style. Using a sharp knife, slice the dough into even rounds. On a large oiled cookie sheet, evenly place the pinwheels, facing up. Set the cookie sheet aside for another 15 minutes in a warm area to let the dough rise a bit more. Meanwhile, preheat your oven to 425°F. Bake for 15-20 minutes or until it starts getting golden brown. Remove from oven and brush with olive oil. Let cool slightly. Enjoy warm, dipped in your favorite marinara sauce.
Recipe from: www.pastabased.com
Spinach, Hummus, and Bell Pepper Wraps
2 (1.9-oz.) whole-grain flatbreads, 1/2 cup roasted garlic hummus, 1 small red bell pepper thinly sliced, 1 cup firmly packed baby spinach, 1 ounce crumbled tomato-and-basil feta cheese (about 1/4 cup)
1. Spread each flatbread with 1/4 cup hummus, leaving a 1/2-inch border around the edge.
2. Divide the bell pepper evenly between the flatbreads; top each with 1/2 cup spinach and 2 tablespoons cheese. Starting from one short side, roll up the wraps. Cut each wrap in half, and secure with wooden picks.
Calories 258. Fat 12.1g. Sat fat 2.9g, Mono fat 5.6g, Poly fat 3g, Protein 15g, Carbohydrate 34g, Fiber 13g, Cholesterol 10mg, Iron 3mg, Sodium 793mg, Calcium 78mg, Sugars 7g, Est. added sugars 0g
Recipe from: www.cookinglight.com
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