Spinach, Kale, Artichoke & Red Pepper Dip

The perfect dip for a dinner party appetizer, served with gluten-free toasts, or whatever cracker you desire. To make this fresh dip even healthier, eliminate the cheese, or go with vegan cheese.

Spinach, Kale, Artichoke & Red Pepper Dip
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Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

Serves 4-6

Spinach, Kale, Artichoke & Red Pepper Dip

Most spinach and artichoke dips contain a lot of mayonnaise, sour cream and cheese. This is the healthier version of that dip, with coconut milk, and less cheese. You can make it vegan by removing the cheese altogether, or using vegan cheese. Either way, this is a delicious dip.

Ingredients

  • 2 cups fresh spinach leaves (stems removed)
  • 2 cups kales leaves (stems removed)
  • 1/2 a white onion, chopped
  • 1 tbsp olive oil
  • 2 small jars marinaded artichoke hearts, drained
  • 1/2 cup roasted red peppers, drained, roughly chopped
  • 1/4 cup parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 4 tbsp coconut milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. On the stove, heat olive oil in a large pan over medium heat.
  3. Add onions and cook for 3-4 minutes.
  4. Add the spinach and kale leaves, tossing constantly, until wilted. Remove from heat.
  5. Transfer spinach mixture to a food processor, and add the remaining ingredients as well.
  6. Pulse to roughly chop and blend the mixture.
  7. Transfer to a baking dish. Top with a little more cheese, if desired.
  8. Bake for about 20 minutes. Remove and let slightly cool, then serve with choice of cracker.
  9. Enjoy!
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Cheesy Pull-Apart Garlic Bread

Easy, and perfect with soup and/or salad, as an appetizer, or just a fun bread option for any dinner as well. Many variations are also possible for this recipe….use a different cheese, add more herbs, etc.

Cheesy Pull Apart Garlic Bread
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

4-6 servings

Cheesy Pull Apart Garlic Bread

Creative way to serve garlic bread with pasta. Feel free to experiment by using cheddar cheese, and different herbs, or adding parmesan. Super easy and tasty.

Ingredients

  • 1 small or medium round loaf of bread - sourdough is best (doesn't have to be round)
  • 4-6 tbsp melted butter
  • 3 cloves minced garlic (or you can substitute with 1-2 tsp garlic powder)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups grated mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a liquid measuring cup, melt butter, and add the garlic and half the parsley. Stir to combine. Set aside.
  3. Cut slices in the bread both horizontally and vertically, but do NOT cut all the way through the bread. Leave about 1/2 an inch from bottom. Place bread on a sheet of tin foil.
  4. Using your fingers, spread apart the bread slices while drizzling the butter mixture through-out. Try to get in as many crevices as possible.
  5. Repeat this same action with the cheese, stuffing cheese in-between all the slices.
  6. Then, sprinkle a little cheese and the remaining parsley on top.
  7. Transfer bread with foil to a cookie sheet, and bake for about 15-20 minutes, until exposed bread is slightly browned and crusty, and cheese is nicely melted.
  8. Remove from oven and let sit a couple minutes, then serve!
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Shrimp Enchiladas with White Cheese Sauce

These sassy…oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds.  I think you will too!

Shrimp Enchiladas with White Cheese Sauce
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Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Serves 4-6

Serving Size: 1 whole filled tortilla

Shrimp Enchiladas with White Cheese Sauce

Full of flavor, creamy, saucy, delicious! You won't be disappointed.....try these tonight!

Ingredients

    Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 cups grated jack cheese (best to grate fresh cheese yourself); reserve 1/2 cup for topping
  • 1/2 cup salsa verde
  • Filling
  • 1 1/2 pounds raw shrimp, shells and tail removed (I pre-grilled the shrimp, and chopped into pieces)
  • 2 tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 3 cups spinach, fresh
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 tsp cumin powder
  • 1/2 tsp table salt
  • 1/2 tsp lemon pepper
  • 1/2 cup chopped cilantro, fresh
  • 6 burrito size tortillas (find the most authentic brand for the best flavor and texture)

Instructions

  1. Preheat oven to 350 degrees.
  2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
  3. Add flour, while stirring constantly. It will turn into a paste.
  4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
  5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
  6. Add sour cream and salsa verde, stirring to combine.
  7. Remove from heat, cover and set aside.
  8. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well)
  9. Chop shrimp into chunks, and set aside.
  10. In a large frying pan, heat oil over medium heat.
  11. Saute red pepper, onion and carrots for about 4 minutes.
  12. Add spinach and continue to cook until spinach is wilted.
  13. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine.
  14. Remove from heat.
  15. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan.
  16. Fill each tortilla with filling, roll up, and place in casserole dish.
  17. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
  18. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve.
  19. Top with fresh chopped cilantro if desired. Enjoy!
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