The Healthy My Ass Cookbook

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Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs

Guacamole

Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Hot Feta Spinach Artichoke Dip

Or as my friend calls it, Hot Feta Spinach Artery Choking Heart Attack Dip.

Ingredients:

10 ozs. Frozen Spinach, chopped
4 ozs. Cream Cheese
14 ozs. Canned Artichoke Hearts, drained and chopped
8 ozs. Crumbled Feta Cheese
1/2 cup Shredded Parmesan Cheese
1 cup Mayonnaise
1 clove Garlic, pressed
2 ozs. Pimientos, drained and chopped
  Pita Chips

Directions:

Thaw the Spinach, drain and wring out the water/liquid.  Let the Cream Cheese soften at room temperature.

Preheat the oven to 350°F.

Place the Spinach and Cream Cheese in a medium size bowl.  Drain and chop the Canned Artichoke Hearts before adding to the bowl.  Add the Crumbled Feta Cheese, Shredded Parmesan Cheese and Mayonnaise to the bowl.  Press the Garlic using a garlic press and add to the bowl.  Drain and chop the Pimientos before adding to the bowl.  Stir to blend well.

Spoon into a 9" glass pie plate or 1 quart shallow baking dish.

Bake 20-25 minutes or until lightly browned.

Serve with Pita Chips or assorted crackers.

Notes:

I used a glass pie pan and baked it 25 minutes, then broiled it to get it to lightly brown the top.

You can refrigerate to be baked later.  To bake half, bake each half in a 6" diameter oven proof shallow baking dish.

Print

Other Information:

Source: My variation of an Athenos recipe on their web site www.athenos.com/recipe.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=52353

Times:
Preparation: 0:25
Bake: 0:25
Total: 3:00

Yield: 4 cups
Servings: 16

Nutrition Facts per Serving:
186 Calories
18g Fat (83.1% calories from fat)
5g Protein
3g Carbohydrate
1g Dietary Fiber
27mg Cholesterol
375mg Sodium.

Exchanges per Serving:
1/2 Lean Meat
1/2 Vegetable
2 Fat.

Rainbow Line

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