SPINACH FLATBREADS
Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. "I always seemed to have spinach that would spoil before I could use it all," she explains. "So I started making these delicious and quick flatbreads. They're low-fat, work well with almost any vegetable I have on hand and can double as a light lunch."-Kristen Westbrook, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 322 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
'SPINACH DIP' FLATBREAD
Enjoy the rich, savory flavor of spinach dip in a whole new way with our 'Spinach Dip' Flatbread recipe. Refrigerated pizza dough is topped with cream cheese, Parmesan cheese, artichoke hearts and chopped spinach to make 'Spinach Dip' Flatbread. Plus, it's ready in just 30 minutes!
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle.
- Bake 8 to 10 min. or until lightly browned. Meanwhile, mix cream cheese spread, 1/4 cup Parmesan, milk and garlic powder in medium bowl until blended. Add spinach and artichokes; mix well.
- Spread crust with cream cheese mixture; sprinkle with remaining Parmesan. Bake 8 to 10 min. or until heated through.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
ALASKAN SPICY SPINACH DIP
Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.
Provided by Sheryl Kerbow
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
Nutrition Facts : Calories 360 calories, Carbohydrate 6.5 g, Cholesterol 96.1 mg, Fat 29.1 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 16.4 g, Sodium 483.6 mg, Sugar 1.1 g
SPINACH DIP
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
Provided by Kathy Strickland
Categories Potluck
Time 10m
Yield 3-4 Cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain the spinach.
- Squeeze the spinach with paper towels to remove excess water.
- Mix all ingredients together in a bowl.
- Let set in the fridge for a couple hours before serving.
- I like to serve it inside a hollowed out round loaf of bread.
- Scoop out the loaf and place dip inside.
- I use what I scoop out for making croutons.
- Serve with fresh vegetables.
SPINACH-ARTICHOKE FLATBREAD PIZZAS
Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked down to a sweet, gooey glaze to drizzle over your flatbread toppings. It's like the "icing on the pizza"!
Provided by Brooke Griffin
Categories HarperCollins Dinner Pizza Spinach Artichoke Tomato Cheese Quick & Easy Flat Bread Vegetarian
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F. Line 2 baking sheets with foil.
- In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes.
- Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on.
- Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella.
- Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza.
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- Combine the cream cheese, sour cream, 1/2 cup Parmesan cheese, garlic salt, garlic powder, and pizza seasoning until creamy. Set aside.
- Heat a skillet over medium-high heat. Add one tablespoons olive oil and sauté the spinach until just wilted. Remove from heat and cool slightly.
- Spread out the pizza crust to 10 to 12 inches. Spread the cream cheese mixture over the pizza crust. Top with the artichoke hearts, spinach, and the remaining cheeses.
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- Preheat oven to 400 degrees F. Place naan on rimmed baking pan. Transfer to oven; bake 5 minutes.
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