CREAM SPINACH RECIPES RECIPES

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SPINACH-AND-ARTICHOKE DIP RECIPE | MYRECIPES



Spinach-and-Artichoke Dip Recipe | MyRecipes image

A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.

Provided by Krista Ackerbloom Montgomery

Total Time 46 minutes

Yield Serves 22 (serving size: about 1/4 cup)

Number Of Ingredients 9

½ cup fat-free sour cream
¼ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

Steps:

  • Preheat oven to 350°.
  • Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
  • Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

Nutrition Facts : Calories 75 calories, CarbohydrateContent 3.7 g, CholesterolContent 15 mg, FatContent 4.2 g, FiberContent 0.4 g, ProteinContent 5.9 g, SaturatedFatContent 2.4 g, SodiumContent 216 mg

SPINACH SOUP RECIPE - BBC GOOD FOOD



Spinach soup recipe - BBC Good Food image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire – Food writer

Categories     Lunch, Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 9

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

  • Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  • Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
  • Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
  • Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, FatContent 12.6 grams fat, SaturatedFatContent 7.2 grams saturated fat, CarbohydrateContent 13.1 grams carbohydrates, SugarContent 4.4 grams sugar, FiberContent 5.4 grams fiber, ProteinContent 6.5 grams protein, SodiumContent 2 milligram of sodium

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