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Baked Spinach-Parmesan Dip
10-ounce (285 g) package frozen chopped spinach, thawed
1 cup (250 ml) mayonnaise
3-ounce (85 g) package cream cheese, room temperature
1
⁄2 cup (125 ml) onion, minced
1 clove garlic, minced
1 cup (250 ml) grated Parmesan cheese
1
⁄8 teaspoon (.6 ml) pepper
1
⁄2 teaspoon (2.5 ml) paprika
2 baguettes, thinly sliced
Squeeze spinach to remove liquid. In a medium bowl combine
spinach, mayonnaise, cream cheese, onion, garlic, parmesan, and
pepper. With hand mixer, beat ingredients until well blended, about
one minute. Spoon the mixture into a three or four cup baking dish
that has been sprayed with vegetable spray. Sprinkle evenly with
paprika. Bake at 350°F (180ºC) until hot in center and lightly
browned on top, about 25 to 30 minutes. Serve hot to spread on
baguette slices.
Zesty Mashed Potatoes
8 large baking potatoes (peeled, cubed, cooked, and drained)
1
⁄2 cup (125 ml) sour cream
8-ounce (225 g) package cream cheese, room temperature
1
⁄2 cup (125 ml) butter, room temperature
1
⁄2 cup (125 ml) milk
1
⁄2 to 1 teaspoon (2.5 to 5 ml) minced garlic
Salt and pepper to taste
Place hot potatoes into a large bowl. Beat potatoes until they are
smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and
pepper and continue beating until thoroughly mixed. Pour into a
greased 9x13-inch (33x23x5 cm) baking dish. Baked uncovered for
30 minutes at 400ºF (205ºC). Makes 8 servings.
RECIPES
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