Bon Appétit!!
Hot Spinach Dip
This rich, creamy dip can be assembled through step 2 up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.
Ingredients:- 2 teaspoon(s) olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 clove(s) garlic , minced
- 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup(s) milk
- 6 ounce(s) reduced-fat bar cream cheese
- 3 dash(es) Worcestershire sauce
- 3 dash(es) hot sauce, such as Tabasco
- 3/4 cup(s) shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
Directions:
- Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
- Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Hot Crab Dip
Ingredients:
- 1 package(s) (8-ounces) cream cheese, softened
- 8 ounce(s) fresh crabmeat, picked over
- 1/3 cup(s) mayonnaise
- 2 tablespoon(s) finely chopped onion
- 1 tablespoon(s) whole milk
- 1/4 teaspoon(s) garlic salt
- 1 1/2 teaspoon(s) prepared white horseradish, optional
- Crudités, for serving (such as baby carrots, cucumber spears, cherry tomatoes, blanched asparagus, broccoli florets, and/or radishes)
Directions:
- Place oven rack 6 inches from broiler heat source. Preheat oven to 350° F.
- In large bowl, with mixer on medium speed, beat cream cheese, crabmeat, mayonnaise, onion, milk, garlic salt, and horseradish, if using, until well blended. Transfer to shallow 2 1/2- to 3-cup ceramic baking dish and spread evenly.
- Bake 25 minutes or until browned around edges. Reset oven control to broil and broil 1 to 2 minutes or until top is golden. Serve with crudités.
Mini Tacos
Ingredients:
- 24 wonton wrappers
- 1 pound(s) lean ground beef
- 1 package(s) (1.25 ounces) taco seasoning mix
- 2 tablespoon(s) Pace® Picante Sauce
- 1/2 cup(s) Pace® Chunky Salsa
- 4 ounce(s) shredded Mexican cheese blend
- Sour cream (optional)
- Pitted ripe olives (optional)
Directions:
- Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
- Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
- Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
- Garnish with sour cream and olives, if desired. Serve immediately with additional salsa
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