Guest guest Posted April 10, 2009 Report Share Posted April 10, 2009 This sounds great -- mayo, sour cream and cream cheese, that may be the magic combo! And I never would have thought to put basil in it, yum! Thanks!! Audrey S. On Fri, Apr 10, 2009 at 8:40 AM, wwjd <jtwigg wrote: > > > Audrey, > > Here is one that we enjoy very much. It is one of my recipes, that is in > our Appetizers Recipes, then click on subfolder for " dips and spreads " . > %2ARecipes/Appetizers/Dips%\ 2C%20Spreads%20%26%20Condiments/and also check out our Artichoke folder. > > Artichoke Spinach Spread > Serve with toasted French Bread slices > > 1/2 c. Veganaise or Mayo > 1/2 c. Sour Cream > 4 oz. Cream Cheese > 1/2 onion finely chopped > 2 garlic cloves, minced > > Stir together and heat in the microwave, covered for a minute. This helps > to soften the cream cheese to blend into the mixture better. Mix together > well. > > 1 - 16oz. bag of spinach, frozen, chopped and thawed. I like to thaw it > using the microwave in a covered casserole dish. Squeeze dry > 1 - 14 oz can Artichoke hearts, drained and chopped(not marinated) > 1 - 5oz. can of Water Chestnuts, drained and chopped fine > 3/4 c. Parmesean Cheese, grated > > 2 T. chopped Fresh Basil > > Blend the above ingredients all together. Salt to taste. Bake @ 375 > degrees until heated through and bubbly. > > Slice a loaf of french bread into small round slices and toast in the oven > on a baking sheet. Serve with the spread. > > - > Audrey Snyder > <%40> > Friday, April 10, 2009 8:05 AM > Re: Re: Audrey and Christie - Question of the > Week -Are you getting your Greens and how do you like to use them? > > Mmmmm... artichoke spinach dip, great idea! I'm going to have to play with > a > recipe for that. I had the best artichoke spinach dip ever at a brewery in > Omaha a couple of weeks ago. It had mayonnaise in it as well as cream > cheese, and some different spices I'll have to figure out. They served it > with big wedges of toasted dark rye bread and lots of parmesan cheese. Good > stuff!! > > Audrey S. > > On Thu, Apr 9, 2009 at 9:11 PM, wwjd <jtwigg<jtwigg%40frontiernet.net>> > wrote: > > > > > > > Audrey and Christie, > > When you buy those large bags of greens, steam them in a little oil and > > sliced garlic. They really reduce down a lot when cooked, especially > > spinach. I cook a 1 lb bag(huge bag) of spinach this way and it is hardly > > enough for 3 servings. We love it this way too. Also throw into > smoothies. > > Also you can use the steamed spinach to make a delicious artichoke > spinach > > dip. It is so good. > > Judy > > - > > Audrey Snyder > > To: <%40><vegetarian_\ group% > 40> > > Thursday, April 09, 2009 8:43 PM > > Re: Re: Question of the Week -Are you getting > > your Greens and how do you like to use them? > > > > I go through spurts, eat a lot of spinach one week, don't touch it for 2, > > etc. Mainly, the problem is like Christie, I have to buy so much of it -- > > even a bag of baby spinach for salad sometimes goes slimy before I can > eat > > it all. > > > > Audrey S. > > > > On Thu, Apr 9, 2009 at 6:30 PM, christie_0131 <christie0131<christie0131%40gmail.com> > <christie0131%40gmail.com> > > >wrote: > > > > > > > > > > > I really don't like greens. The choice in shops over here is generally > > not > > > that great - salad leaves, spinach, bok choy, the occasional kale in > > winter. > > > They are usually sold in large bags which are not a good buy for > someone > > who > > > would only use small amounts. I guess you would have to grow your own > to > > get > > > the kind of variety that you are talking about. > > > Christie > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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