Spinach Tomato Spread Recipes

SPINACH TOMATO SPREAD

Steps:

• In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate. , Microwave, uncovered, on high for 5 minutes or until heated through, stirring once., Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets. Combine cumin and lemon-pepper; sprinkle over both sides of wedges. , Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.

SAUTEED SPINACH WITH TOMATOES

Steps:

• In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
• Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
• Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
• Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
• Serves 2 to 4

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SUN-DRIED TOMATO SPINACH ARTICHOKE DIP

Steps:

• Begin by preheating the oven to 350 degrees F.
• Before starting, rehydrate your sun-dried tomatoes by placing them in a bowl of hot water. (Hot water straight from the tap is fine.) Let them soak for 10-15 minutes. Drain the water and then gently squeeze out any excess liquid. Finally, chop the sun-dried tomatoes.
• In a large bowl, add the spinach, softened cream cheese, sour cream, Gouda, Fontina, chopped artichoke hearts, sun-dried tomatoes, scallions, and garlic.
• Mixed thoroughly with a wooden spoon.
• Spread this mixture in an even layer in a medium-sized baking dish, Place in a 350-degrees-F oven for 35-40 minutes or until the dip is heated through and melted.
• Serve with crackers and fresh vegetables.

RUTH'S HOT SPINACH DIP

Steps:

• Heat oil in a saucepan over medium-high heat. Saute onion in hot oil until softened, 5 to 7 minutes. Stir tomatoes and jalapeno pepper into the onion; add spinach and garlic and cook until the spinach wilts, 3 to 5 minutes.
• Pour half-and-half into the saucepan; add pepperjack cheese and cream cheese. Bring to a simmer, reduce heat to medium-low, and cook until the cheese is completely melted, 5 to 7 minutes.

TOMATO SPINACH SPREAD

Steps:

• In a bowl, beat cream cheese until fluffy. Stir in the spinach, Monterey Jack cheese, tomatoes, cream, onion and garlic salt. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with crackers.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

Steps:

• Preheat oven to 350 degrees.
• Grease a 2 quart baking dish with cooking spray.
• In large bowl combine cream cheese, mayonnaise, shallots & garlic.
• Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
• Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
• Serve with fresh vegetables or baked tortilla chips for dipping.

SPINACH AND TOMATO PITA FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir spinach, cottage cheese, Cheddar cheese, eggs, tomatoes, flour, and butter together in a bowl; spread into an 8-inch baking dish.
• Bake in the preheated oven until slightly set, about 20 minutes.