Cheesy Spinach Artichoke Dip

Just in time for Independence Day! This cheesy spinach artichoke dip will be a big hit with the firework fanatics. Serve with Melba toast, pita bread, or tortilla chips. May I recommend colored tortilla chips for a more festive look? 

5 Large packets of chopped frozen spinach--defrosted and drained

2 cans of quartered artichoke hearts--drained

2 small cans of sliced water chestnuts--drained

2 white onions--diced

1 button of garlic--sliced

2 cups of freshly grated parmesan cheese

2 8 oz. packets of low fat cream cheese--softened

2 pints of plain, low fat Greek yogurt

Olive oil

Fresh cracked ground pepper

Garlic salt

Weapons:

Large skillet

Large Dutch Oven (preheated with oven if cast iron)

Cooking tongs

Cooking spoon

Scraping spatula

Oven preheated to 400 degrees.

1. Drizzle olive oil  into skillet until well-coated. Sauté garlic until lightly browned. Add onions and sauté until caramelized. Add the 5 packets of spinach. Toss well with tongs until heated through (spinach will become limp). Add cream cheese (one package at a time) and using your spoon, mash into spinach mix, allowing to fully melt. Add the 2 pints of Greek yogurt. Stir until thoroughly heated.  Add parmesan cheese and stir until cheese completely melts throughout mixture.
2. Remove from heat and add the artichoke and water chestnuts. Mix well.
3.  Add salt and pepper to taste.
1. Note : parmesan cheese is a salty cheese, so you shouldn't need to add much salt.

4. Scrape spinach mixture into preheated Dutch Oven and place back into  oven for 30 minutes, or until hot and bubbly.  Serve immediately.
    

*You may prepare this dip the day before serving; just refrigerate. Pop it in the oven for about 45 minutes before serving.

**This recipe will serve 12. To serve a family of 5, cut the recipe in half. 

***You may substitute 5 large bags (or heads) of fresh spinach. We use frozen because it is already pre-cooked and pre- chopped. Most frozen spinach is flash frozen, so it won't lose its bright green color when cooked.  Fresh spinach will darken.

Enjoy!

Teriyaki Mushroom Garden Burger

2 Veggie Burger Patties

1 Red Onion, sliced into rings

5 White Button Mushrooms, sliced

1 Clove of Garlic, sliced

3 Tbsp. of Olive Oil

3 Tbsp. of Regular or Pineapple Teriyaki Sauce

2 Whole Wheat Hamburger Buns (for spread, use mayonnaise or hummus)

2 Slices of Deli Style Swiss Cheese

Optional: 1 avocado, sliced

In microwave, defrost the veggie patties without heating.

On medium heat, add 3 tbsp. of olive oil to large skillet.  Add garlic and sauté until lightly browned. Add mushrooms and onion and sauté until mushrooms are brown, and onions are caramelized. Add 3 tbsp. of teriyaki sauce to onion/mushroom mix and toss well (I use cooking tongs). Heat for another 2 minutes, tossing well. Push onion/mushroom mix aside to make room for veggie patties.

Add veggie patties to skillet and heat thoroughly, turning twice, or until both sides are slightly browned. Add 1 slice of Swiss cheese and continue heating until cheese melts.

Add sautéed onion/mushroom mix to both sides of bread halves. Add veggie patty to bottom bun. Add (optional) avocado slices on top of patty. Carefully place top of bun onto veggie patty.

To prevent burger from falling apart, use a large, sharp knife to ensure a clean cut through this loaded burger!

Enjoy!