knorr spinach dip & spinach artichoke dip recipe

Spinach contains high levels of magnesium, which helps lower blood pressure. High levels of vitamin A, lymphocytes or white blood cells in it protect the body from various infections and diseases. More than 10 different types of flavonoids in it work against various complex diseases including cancer. Its high levels of beta-carotene help reduce the risk of developing cataracts. Its vitamin ‘A’ helps maintain moisture in the outer layer of the skin. Since it contains folic acid, it is able to play an important role in the protection of the heart. Mature green spinach leaves contain high levels of chlorophyll and contain carotenoids, spinach artichoke dip recipe .  which act as pain relievers and anti-cancer agents in our body.

Knorr Spinach Dip recipe

16 oz sour cream

1 cup mayonnaise

1 package Knorr Vegetable Recipe Mix</p>

10 oz frozen spinach,

thawed and squeezed dry

1 8 oz can water chestnuts, drained and chopped

3 green onions, chopped

16 oz sour cream

1 cup mayonnaise

1 package Knorr Vegetable Recipe Mix

10 oz frozen spinach, thawed and squeezed dry

1 8 oz can water chestnuts, drained and chopped

3 green onions, chopped

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strawberry spinach salad

Spinach Dip in a bread bowl, prep for Thanksgiving. Tomorrow I will add to the bread bowl. Recipe for dip below

The dip.

1 bag frozen spinach, steam in bag 4 mins in microwave.

16 oz sour cream

3-4 tablespoon of mayo

Salt

Garlic powder

Pepper , a lil heavy or whatever you prefer

Dash of chili powder

About 6 splashes of worcheshire sauce

1 packet of knorr vegetable mix or Lipton vegetable mix.

1 onion diced and 4 garlic cloves, saute those and then throw in .

Before you add spinach make sure all water drain , any liquid can make it turn green and you don’t want Grinch dip lol well maybe but no lol …

One loaf of the kings Hawaiian bread bowl and cut center out you will add dip next day. And use any bread leftover to dipping serve with extra bread and crackers. Eat the bread bowl and dip it’s fun and everyone always loves.

spinach artichoke dip recipe

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benefits of spinach

Hot artichoke spinach dip

Ingredients:

10 oz frozen chopped spinach

1 can Artichoke hearts drained and chopped

8 oz cream cheese softened

¾ cup of mayo

1 bag of italian cheese blend

1 cup of shaved parmesan cheese

1 tsp black pepper

2 tsp garlic powder

1 pack of knorr vegetable mix

Optional:

Homemade tortilla chips:

1 pack White corn tortillas

Vegetable Oil (enough to fry the tortillas in)

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spinach strawberry salad

Instructions:

1.Preheat oven to 350 F

2.Add your frozen spinach to a microwave safe bowl,cook for 2-4 minutes, in the microwave, until completely thawed out. Use a cheesecloth or strainer to drain the liquid off the spinach.

3. Add the cream cheese, mayo, 1 cup of italian cheese blend, parmesan cheese, drained spinach,spices,chopped artichokes, and the packet of knorr mix.
4. Mix well until everything is combined.
5. Add the dip to a casserole dish or a cast iron skillet.
6. Spread it out evenly.
7. Top off with the remaining Italian cheese blend.
8. Bake for 28-30 minutes or until the cheese completely melted, and the dip is heated through.
9. Top with some sour cream and serve with some tortilla chips.
10. ENJOY!!!!!!

Optional:

9. 9. 9. Get your oil heating, on the stove, to a medium- high heat.
      10. For the homemade tortilla chips, get a stack of tortillas and cut them into fourths,
      11. Once oil is hot, drop the tortillas into the hot grease and fry until golden brown and crispy.
      12. When they are done frying, place the chips on a wire rack.
      13. Salt them once placed on the wire rack

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i>spinach artichoke dip reci

 

spinach smoothie

Holiday Recipe 3:

Hot Spinach Artichoke Dip

Ingredients:

1 box (10 oz.) frozen chopped spinach, cooked and squeezed dry

1 package (8 oz.) cream cheese, softened

3/4 cup Mayonnaise

1 package Knorr® Vegetable recipe mix

1 8 oz. bag shredded mozzarella cheese, divided

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

1 can (8 oz.) water chestnuts, drained and chopped

2 cloves garlic, finely chopped

Directions:

Combine:

spinach

cream cheese

mayonnaise

Knorr® Vegetable recipe mix

1/2 bag mozzarella cheese

artichoke hearts

water chestnuts

garlic.

Mix well until completely combined

Spoon into a baking dish and spread

Top with other half of mozzarella cheese.

Bake for 20 minutes at 400°

Serve with crackers or crostini

spinach salad recipes

Church Lady Veggie Dip: 0 WW (Weight Watchers) Freestyle Smart Point

INGREDIENTS

• 1/2 cup nonfat plain greek yogurt
• 1 Tbsp fat free mayo (optional to taste)
• 2 Tbsp Knorr dry Vegetable Recipe Mix
• 1/5 block (approximately 1/3 cup after you squeeze the water out) from spinach thawed
• 1/4 cup chopped water chestnuts

INSTRUCTIONS

1. cut off approximately 1/5 of the frozen block of spinach and set aside to thaw
2. chop water chestnuts
3. after spinach is thawed squeeze as much of the water out as you can. Pro Tip: use a paper towel to squeeze so your hands don’t turn green!
4. mix all ingredients together and chill before serving

NOTES

The flavors are actually a little more blended if you let sit in the fridge overnight. Lasts approximately 3 days refrigerated.

<p>spinach artichoke dip recipe

Creamy Spinach recipe

Ingredients :

1 bunch of spinach

½ onion finely chopped

1 cup milk

2 tbsp cake flour

1 tsp minced garlic

1 tsp stock powder vegetable curry flavour

½ cup mushrooms sliced

2 tbsp butter

Salt and pepper

Method spinach artichoke dip recipe

spinach salad recipes

Steam the spinach for 2 minutes, drain and set aside

In a large pan melt butter, add onion and garlic, mushrooms, cook until delicate/soft. Add in flour.. Pour in the milk, stirring continuously until the white sauce becomes thick, Season with salt and pepper.

Add steamed spinach to the white sauce,, sprinkle stock powder stirring gently to combine. Enjoy!

This delicious Spinach Salad recipe is one that I have been making for years! Crispy bacon, creamy cottage cheese, and a sweet and tangy poppyseed dressing make this salad a satisfying dish that goes well with almost any meal. It’s also easy to make with ingredients I always have on hand. One taste and you’ll understand why it’s our favorite!

Simple and easy dinner on a busy day! Palak (spinach) dal – spinach with lentils cooked with sautéed onions, garlic, ginger, tomatoes(chopped) and tempered with cumin seeds and green chillies. Side of rice and carrot salad! spinach artichoke dip recipe

Ingredients:

1/2 cup Toor dal or split yellow pigeon peas

1/4 cup moong dal or split green gram (skin removed)

1 medium tomato chopped

1 medium onion chopped

2 cloves of garlic chopped

1 small piece of ginger chopped

1 long green chili

2 cups of chopped spinach (I used baby spinach)

1 tsp cumin seeds

1 tbsp chopped cilantro

1 tbsp oil (use canola or avocado oil- any neutral smelling oil will work)

1/2 tsp turmeric.

Salt to taste

Method:

1. Cook toor dal with turmeric and salt. I cooked in instant pot for 4 mins at high pressure.
2. Add 1 tbsp oil in a pan.
3. Once hot add cumin seeds, chillies , ginger and garlic.
4. Add onions, sauté until transparent
5. Add tomatoes , sauté for 5 mins
6. Add the cooked dal and spinach.
7. Add water depending on consistency and allow to to boil for 5 mins. Turn off
8. You can garnish it with cilantro and serve with rice

For more flavor- you can do a double tadka – which is basically tempering spices again after the dal is complete. Take a small pan add 1 tsp oil, add cumin seeds, 1 red chili and chopped garlic- sauté and add this to the cooked dal before serving – this adds on to the flavor. This done or not the dal will taste good – this is a basic dal recipe.

spinach lasagna

CHICKEN POTATOES AND SPINACH WITH A GARLIC PARMESAN CREAM SAUCE…A Delicious complete meal in one!

RECIPE:

Ingredients

Chicken Boneless Thighs

1Teaspoon Paprika

2 Teaspoons Italian Seasoning

200g/7oz Fresh Baby Spinach

4 Garlic, crushed

2 Tomatoes, chopped

1 Cup Chicken stock

1 Cup Elmlea double cream (Heavy Cream)

1 Cup Parmesan cheese

1/2 Teaspoon Chilli flakes

2 Tbls Butter

Baby Potatoes, skin on, halved or quartered depending on size

Method:

Season the chicken with one teaspoon Italian herbs, salt and pepper.

To a pan add 1 tablespoon olive oil and cook the spinach just till it wilts. Remove and place 3/4 of the spinach in a baking dish. The rest set aside as you will add it to the top of the dish later. Scatter half the chopped tomatoes over the spinach.

To the same pan add one tablespoon butter and brown the chicken, remove and place on top of the spinach and tomatoes. Add another tablespoon butter to the pan and fry the garlic, paprika and teaspoon Italian seasoning together for 1 minute then add the potatoes and continue to cook for a few minutes. Remove and place the potatoes around the chicken pieces. Place the remaining spinach and tomatoes around the chicken and potatoes.

Finally add the stock, cream, chilli flakes and parmesan to the pan, simmer for 2 to 3 minutes and pour over the chicken and potatoes in your prepared dish.

Cover with foil and bake in oven 30 mins 190C/375F.

Uncover and bake for another 30mins. spinach artichoke dip recipe

Enjoy!

spinach pasta

This recipe for Ham and Cheese Stuffed Chicken Breasts takes the classic flavors of ham, cheese and chicken to a new level. With three cheeses, spinach, garlic – and a little sweet tang from dried cranberries – this recipe makes for a filling, flavor-packed meal that also looks really nice Try it this weekend!

RECIPE

Ham and Cheese Stuffed Chicken Breasts

Total time: 40 mins

Serves: 6

Ingredients

1 cup Farmer John Classic Premium Cooked Ham, chopped

6 chicken breasts

2 oz spinach or 2 handfuls

3 oz stilton blue cheese or any blue cheese preferred

3 oz parmesan cheese, shredded

1/2 cup sour cream

2 oz pepitas seeds, chopped

2 oz cranberries, dried & chopped

6 garlic cloves, peeled & minced

1 pinch oregano, dried

Olive oil, drizzle

6 tsp salt

3 tsp black pepper, ground

Parsley, chopped for garnish

Directions

1. 1. 1. Make the filling: In a mixing bowl combine the smoked deli ham, blue cheese, parmesan, sour cream, spinach, chopped pepitas, cranberries, garlic, and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined. spinach artichoke dip recipe
      2. Preheat the oven to 400°F. Pat the chicken breast dry and season on both sides with salt and black pepper.
      3. Make a pocket by laying a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide, (no more than that so you don’t break the chicken apart.)
      4. Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all 6 pieces) you might have extra depending on the size of your chicken.
      5. Drizzle a large baking pan with olive oil, add the chicken and bake for 20 minutes. After 20 minutes, raise the temperature to 450°F and bake the chicken for another 10 minutes, or until golden brown. spinach artichoke dip recipe
      6. Remove chicken from the oven and cut crosswise into 4-6 pieces per chicken. Garnish with fresh chopped parsley and serve over rice or any veggies preferred.
      7. Pro tip: Each piece can be easily cut into 2 servings if desired.

spinach benefits

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Tuscan Chicken Recipe

Pair this Tuscan Chicken with pasta, rice, or mashed potatoes for an easy weeknight dinner the entire family will love!

Ingredients

2 large chicken breasts, halved (1 1/2 lbs)

1 tsp fine sea salt, divided, plus more to taste

1/2 tsp freshly ground black pepper, divided

1/2 tsp garlic powder

2 Tbsp light olive oil, divided

1 Tbsp unsalted butter

8 oz brown mushrooms, thickly sliced

1/4 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup green onion, green parts, chopped

3 garlic cloves, minced

1 1/2 cups heavy whipping cream

1/2 cup parmesan cheese, finely shredded

2 cups fresh baby spinach

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Instructions

In a large non-reactive skillet over medium heat and melt in 1 Tbsp butter and 1 Tbsp olive oil. Season chicken all over with about 1/2 salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Add chicken to the hot skillet and sauté 3-5 minutes per side, or until cooked through to a safe internal temperature of 165 ̊F on an instant-read thermometer.

Remove chicken from the pan and transfer to a cutting board to cool then slice chicken if desired.

In the same pan over medium heat, add 1 Tbsp oil and sliced mushrooms, and sauté 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add chopped sun-dried tomatoes, green onion, minced garlic 1/2 tsp salt and 1/4 tsp black pepper. Sauté another 1 minute or until garlic is fragrant.

Stir in cream and sprinkle 1/2 cup parmesan cheese over the top. Bring to a light boil, stirring frequently then reduce heat and simmer (2 minutes) until sauce is slightly thickened. Season sauce to taste with salt and pepper.

Add spinach and stir just until wilted. Add chicken back to the pan, and spoon warm sauce over it then remove from heat. Garnish with chives if desired.

enjoy

spinach lasagna recipe

CRISPY THYME CHICKEN WITH LEMON CHIMICHURRI

This recipe features tender chicken thighs seasoned with aromatic thyme, pan-seared to crispy perfection. Paired with a zesty Lemon Chimichurri, a bright and tangy sauce with a hint of red pepper flakes for a subtle kick.

Servings: 3

Prep time: 15 min

Cooking time: 35 min

INGREDIENTS:

6 chicken thighs (bone-in, skin on)

1 lb baby potatoes

1 bunch of watercress or spinach

1 lemon

1/2 cup parsley, packed

1 jalapeño

3 green onions

1 shallot

1 tbsp chilli flakes

3 tbsp chopped thyme

olive oil

S&P

spinach stuffed chicken breast

DIRECTIONS:

1. 1. 1. Preheat oven to 400F.
      2. Peel the lemon. Set the peels aside and juice the lemon. spinach artichoke dip recipe
      3. Place the chicken thighs into a large bowl. Drizzle with olive oil generously, salt and pepper to taste and add lemon juice. Mix well and set aside.
      4. Over medium-high, heat a splash of olive oil in a large, ovenproof skillet. When the oil starts to smoke, add chicken thighs in (reserve the remaining marinade in the bowl). Sear the chicken until golden brown, about 2 mins on each side. While chicken is searing, add the baby potatoes into the bowl with remaining marinade. Toss until coated all around. Add the potatoes to the skillet, spreading around the chicken thighs, sprinkle with chopped thyme and transfer to the oven. Roast until the potatoes are fork tender and chicken is cooked through, about 30 min.
      5. While the chicken roasts, chop the green onions, shallot, parsley, jalapeño and lemon peels finely (this will be a labour of love, alternatively pulse the ingredients together in a food processor). Add the aromatics into a small bowl, salt generously and cover with olive oil. Mix well.
      6. To plate, place a third of watercress into a bowl, add two crispy chicken thighs and potatoes on top. Garnish with chimichurri and enjoy!