Italian Spinach Spread Recipes

ITALIAN SPINACH SPREAD

Italian Spinach Spread image

Here's Popeye's favorite, served up Italian style! This yummy spinach spread gets its creamy and cheesy from sour cream and mozzarella.

Provided by My Food and Family

Categories Recipes

Time 3h10m

Yield Makes 24 servings, 2 Tbsp. spread and 5 crackers each.

Number Of Ingredients 6

Ingredients

1 cup sour cream
1 env. GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup chopped red pepper
round buttery crackers

Steps:

Mix sour cream and dressing mix in medium bowl until well blended.
Add spinach, cheese and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
Serve as a spread on crackers.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SPINACH AND CANNELLINI BEAN DIP

Spinach and Cannellini Bean Dip image

Provided by Giada De Laurentiis

Categories appetizer

Time 11m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

Nutrition Facts : Calories 175 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1000 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 8 grams, Sugar 2 grams

PARTY SPINACH SPREAD

Party Spinach Spread image

This appetizer is delicious, easy and pretty, too! Everyone who tries it asks for the recipe. The spread keeps for several days, so it's great for making in advance for a party. But once you put it out, it won't last long! -Maire Macy, Fort Collins, Colorado

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1.5 cups.

Number Of Ingredients 6

Ingredients

1 package (10 ounces) frozen chopped spinach, about 2/3 cup
1/3 cup fresh parsley, stems trimmed and discarded
2 tablespoons chopped onion
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup mayonnaise

Steps:

Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers or celery and cheese sticks.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 265mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

ITALIAN SPINACH & ROASTED RED PEPPER SPREAD

Italian Spinach & Roasted Red Pepper Spread image

This spinach dip is delicious, and very versatile. It's nice served in a hallowed out bread bowl, with the chunks of bread used for dipping. Also, the 1/2 cup of cheese in the recipe can be changed to suit your own taste. A nice sharp cheddar works very well, or a blend of Italian cheeses is great too: I used a blend of garlic jack, mozzarella and asiago which gave the dip a great flavor. And don't limit yourself to serving this cold. My brother, who does not care much for "cold" dips, zapped the left overs in the microwave and enjoyed it hot with whole wheat crackers.

Provided by Kozmic Blues

Categories Spreads

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sour cream, can use low-fat
1 (1 ounce) envelope Italian salad dressing mix, dry
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped roasted red pepper

Steps:

Mix sour cream and Italian dressing mix in a bowl until well combined Add spinach, cheese and red pepper and mix well.
Cover and refrigerate for a couple hours until well chilled.

Nutrition Facts : Calories 48.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.3, Sodium 112.3, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 3.1

ITALIAN SPINACH STUFFING

Italian Spinach Stuffing image

This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.

Provided by Julia Moskin

Categories stuffing and dressing, side dish

Time 1h45m

Yield 12 to 14 servings

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil
2 cups chopped sweet onion (about 1 large onion)
8 cloves garlic, minced
4 (10-ounce) boxes frozen chopped spinach, thawed, drained and squeezed dry
2 cups chopped white mushrooms caps
Salt and black pepper
2 pounds well-trimmed chicken or turkey gizzards
4 large eggs
1 1/2 cups grated Parmigiano-Reggiano
1 cup unseasoned bread crumbs
1/2 cup chopped parsley

Steps:

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams

BEST EVER ITALIAN SPINACH

Best Ever Italian Spinach image

This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).

Provided by Katwomyn

Categories Spinach

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) box frozen chopped spinach
3 tablespoons olive oil
1 garlic clove, minced (I used 3)
1/4 teaspoon salt
2 eggs
fresh parmesan cheese (to garnish)

Steps:

Thaw spinach and squeeze out excess water.
Now, squeeze some more and set aside.
In a saute skillet, over medium heat, add olive oil and garlic.
Cook until garlic is golden brown (don't burn it!).
Add spinach and seasonings, saute for 3-4 minutes.
Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
Drain any excess oil and transfer to serving platter.
Sprinkle grated Paremesan cheese over the top, amount to your liking.

ITALIAN SPINACH DIP

Italian Spinach Dip image

This Italian-inspired spinach dip gets its flavor from a package of dressing mix-and its creamy from sour cream and MIRACLE WHIP Dressing.

Provided by My Food and Family

Categories Home

Time 3h10m

Yield Makes 3 cups or 24 servings, 2 Tbsp. each.

Number Of Ingredients 6

Ingredients

1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup chopped red pepper
1 can (8 oz.) water chestnuts, drained, chopped

Steps:

Mix dressing, sour cream and dressing mix until well blended. Add remaining ingredients; mix well. Cover.
Refrigerate several hours or until chilled.
Serve with assorted crackers or cut-up fresh vegetables.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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