Baked Spinach Dip Mini Bread Bowls

I love spinach artichoke dip! This recipe is a smaller, bite size, version of spinach dip! It is spinach dip wrapped in bread…what is better than that!?

Baked Spinach Dip Mini Bread Bowls

Baked Spinach Dip Mini Bread Bowls

Ingredients
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper (I used Chili Powder)
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt (I used Kosher salt)
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Directions

1.  Preheat oven to 350 degrees F.

2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3. As the spinach and garlic cool down a bit, spray 10 regular muffin cups (can also use mini muffin tins) with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.

4.  Mix cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper together in a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Recipe Source: http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/

Advertisements

Zesty Fish Tacos

The best gift I got from my bridal shower was a recipe book that had a bunch of recipes from my family and friends. One of those recipes was a fish taco recipe from my aunt. I tried it once and it was great but of course it was missing that “spicy” factor. I found another recipe from one of my new favorite shows, The Chew, and combined to 2 recipes.

Zesty Fish Tacos

Fish Tacos

Ingredients

Halibut (cut into 1/4 pieces)
2 tbsp lime juice (about 1 lime)
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
corn or flour tortillas (I used corn, but either will work)

For the Spicy Crema:
2/3 cup greek yogurt
2 teaspoons chopped Chipotle Peppers (in adobo sauce)
Salt

For the Lime Crema:
1/2 Greek Yogurt
1 whole green onion, thinly sliced
1 tbsp finely chopped cilantro (I don’t like cilantro so I didn’t use it but if you do, I suggest using cilantro)
2 tbsp freshly squeezed lime juice (about 1.5 limes)
1/4 tsp lime zest
1/2 tsp salt

For the Cabbage Slaw:
2 cups shredded Purple Cabbage
1/2 Red Onion (slivered & rinsed with water)
2 tablespoons White Wine Vinegar
Juice of 2 Limes
Salt
Cracked Black Pepper

Directions
Prepare the spicy crema: Stir together all ingredients and adjust seasoning to taste. Set aside.
Prepare the lime crema: Whisk together all ingredients and adjust seasoning to taste. Let it stand at room temperature for about 30 minutes before serving.
Prepare the cabbage slaw: Toss the ingredients together in a large bowl and set aside. This can be covered and stored in the fridge a few hours in advance.
(Tip: For the cabbage slaw, rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.)

For the fish, whisk together the lime juice, olive oil, cumin, chili powder and salt, and pour over fish. Marinate at room temperature for 10-15 minutes.

Add some olive oil to a pan and heat over medium-high heat. When the oil starts to sizzle, add in the halibut and cook for about 2 minutes on each side, or until cooked through.

Once the fish is cooked through it’s time to assemble!
To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of  fish over sauce. Top with Cabbage Slaw. Add another tablespoon of the lime crema to the top. Garnish with lime wedges.

Fish Tacos

Recipe source: http://abc.go.com/shows/the-chew/recipes/Fried-Fish-Tacos-Clinton-Kelly