SPINACH BARS RECIPES

Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Total time: 30 min
Yield: 24
Ingredients: 1 cup mayonnaise or salad dressing; 1 cup freshly grated Parmesan cheese; 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped; 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain; 1/2 cup chopped red bell pepper; 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz); Toasted baguette slices or assorted crackers, if desired

BAKED SPINACH ARTICHOKE DIP RECIPE - BETTYCROCKER.COM

Baked Spinach Artichoke Dip Recipe - BettyCrocker.com image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 7

Ingredients

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100 , CarbohydrateContent 3 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 2 Tablespoons, SodiumContent 190 mg

SKINNY SLOW-COOKER SPINACH LASAGNA - BETTYCROCKER.COM

Skinny Slow-Cooker Spinach Lasagna - BettyCrocker.com image

Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!

Provided by Betty Crocker Kitchens

Total Time 5 hours 40 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1/4 teaspoon crushed red pepper, if desired
1 yellow bell pepper, coarsely chopped
1 zucchini, halved and thinly sliced
9 uncooked lasagna noodles
1 1/4 cups light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
4 cups coarsely chopped fresh baby spinach (4 oz)

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.

Nutrition Facts : Calories 280 , CarbohydrateContent 34 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 3 g, ProteinContent 16 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 6 g, TransFatContent 0 g

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