BAKED SPINACH ARTICHOKE DIP RECIPE | ALLRECIPES
This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.
Provided by Kathy Berliner
Categories Spinach Dips
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
- Bake for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 29.8 calories, CarbohydrateContent 1.9 g, CholesterolContent 4.8 mg, FatContent 1.5 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 0.9 g, SodiumContent 138.7 mg, SugarContent 0.1 g
BAKED HADDOCK WITH SPINACH AND TOMATOES RECIPE | ALLRECIP…
Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.
Provided by Mia
Categories Fish Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
- Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
- Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
- Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
- While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
Nutrition Facts : Calories 183.4 calories, CarbohydrateContent 9.2 g, CholesterolContent 75.8 mg, FatContent 5.4 g, FiberContent 3.9 g, ProteinContent 25.8 g, SaturatedFatContent 2.7 g, SodiumContent 466 mg, SugarContent 3.1 g
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Calories 318 calories per serving
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