Tomato Spinach 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.

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.

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.

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

SPINACH WITH A TWIST

Steps:

• Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

SPINACH LASAGNA

Steps:

• Boil the lasagna noodles just until flexible. Spread the tomato sauce in the bottom of a greased 9x13-inch baking dish; top with three of the noodles. Combine the marinara with the red pepper slices and flax seed (optional, but it adds fiber, and helps thicken the sauce.) Spread a THIRD of this over the noodles.
• Combine the cottage cheese with the Parmesan, dried parsley, and bouillon (leave the bouillon out of you want this to be vegetarian; I'm not a purist myself!) Spread HALF of this over the red layer.
• Combine the spinach with the garlic and onion flakes; spread HALF of this over the cheese. Top with the sliced mushrooms.
• Add another three noodles, and repeat the red, white, and green layers. Top with the chopped black olives.
• Add the last three noodles and a final red layer. Top with shredded Mozzarella cheese (and additional Parmesan, if desired.)
• Bake 30-40 minutes at 350° (or refrigerate until needed, then bake 60 minutes at 325°.) Let stand five minutes before slicing.