Spinach
Spinach Dip with Mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free sour cream
1 cup fat-free mayonnaise
1 cup chopped fresh mushrooms
3 green onions, chopped
In a medium-sized bowl, combine all ingredients. Mix well, cover and refrigerate. Serve chilled with a variety of raw vegetables.
Spinach and Goat Cheese on Focaccia
2 teaspoons olive oil
4 cups vertically sliced onion
1 tablespoon sherry vinegar
1/4 teaspoon black pepper
6 cups loosely packed spinach leaves
1/2 cup (2 ounces) crumbled goat or feta cheese
2 (2-ounce) pieces focaccia (Italian flatbread), cut in half horizontally and toasted
Heat the oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Continue cooking 12 minutes or until golden brown, stirring constantly. Stir in vinegar and pepper. Remove from pan. Add spinach to pan; cook 1 minute or until spinach wilts. Remove from heat.
Divide cheese evenly between bottom halves of focaccia. Top each half with 1/2 cup onion mixture, 1/3 cup spinach, and top halves of focaccia. Serve immediately.