This Spinach and Sun-Dried Tomato Dip is inspired by an appetizer we recently had at the La Fonda in Santa Fe. We had company from out of state here, so we took a day trip to Santa Fe. Yes, we did the touristy stuff at the Plaza, but it was lovely. The Christmas lights and decorations were up. After a long day of art galleries and shopping, we stopped in to La Fonda’s La Fiesta Lounge and had a drink and some delicious appetizers. Everybody’s favorite was the Spinach and Sun-Dried Tomato Dip. So, here is my version of it, perfect for a New Year’s Party.
This is what you will need. A package of fresh spinach, a jar of sun-dried tomatoes in oil, garlic, asiago cheese, cream cheese, lemon juice and a dash of nutmeg.
Spinach and Sun-Dried Tomato Dip Ingredients
This only takes about 30 minutes to make start to finish. La Fonda serves their’s with little garlic toasts. I used some bagel chips. Since it is mainly made out of spinach, I think it is one of the healthier dips to have in your back pocket for the holidays and parties – can you say Super Bowl. Don’t forget the squeeze of lemon juice. It really makes a difference.
Spinach and Sun Dried Tomato Dip start with the food processor.
If your Asiago cheese is not pre-shredded, break it up first in the processor by pulsing it a few times. Then add your spinach and garlic. I did half the spinach first with the cheese. Then added the rest of the spinach, pulsed it until it was almost like a pesto. Add the tomatoes and pulse again. Don’t over process it. You don’t want a puree, it should look like a pesto.
Spinach and Sun Dried Tomato Dip Simmer until the garlic is cooked.
Dump the mixture out of the food processor into a non-stick skillet. Bring it to a low simmer until the garlic no longer tastes raw. It should take about 10 minutes. Then add in the nutmeg and cream cheese. Stir to combine. Add in a squeeze of fresh lemon juice. Don’t leave out the lemon, it rounds out the taste.
Our cousins came to visit this past weekend. Well really Andrea is the accidental cowboy’s second cousin. But let’s not split hairs. I now consider Andrea and her husband both my cousins. Andrea is an extraordinary baker and cook. It was such a delight to cook with her while they were here. We, well, mainly she made this amazing salad. Why so amazing? It is so good it could possibly replace Pringles. A little salty, tangy and crunchy. Just like Pringles but healthy! Just vegetables and this really yummy dressing. I call it Andrea’s Confetti Salad because it is full of all these bits of color. Continue Reading
It has been a busy week. We finally got around to hanging pictures and cleaning out the last of our moving boxes. It’s been a little over a year since we moved out here and we just haven’t taken the time to finish all those little decorating touches. I have to let those decisions marinate for a while, see how we actually want to use the living space. So after a long day of decorating decisions, I need a quick, easy dinner. Since ordering a pizza delivery is not an option, this is one of go to’s when I am too tired to cook. Ham and Asparagus Pesto Pasta. Continue Reading
When we lived in Texas we shopped at Kroger. They had the best bran muffins. Back in my airline days, they were my go to breakfast. Portable, filling, perfect on a 15 minute break.
I like mine really plain. No raisins, no nuts, not too sweet, no crunchy topping and not too heavy. This recipe is very, very close. The addition of speculoos spice mix adds a subtile zing that you will miss if you leave it out. In a pinch substitute a bit of cinnamon. You can by all means add all that stuff if you like but I am a bran muffin purist. Make a batch over the weekend and keep them in the fridge for breakfast all week. I think they actually taste better after the first day. Continue Reading
I had hoped to have this Speculoos Biscuit recipe out to you this past weekend but the Accidental Cowboy and I both came down with a nasty bug. The good news, is that we both lost some weight just in time to put it back on for the Holidays.
This cookie recipe is adapted from a cookbook I found in Belgium. Juliette’s Biscuit Bakery is just off the main square in Bruges. I was lucky enough to snap up a copy her cookbook in English. The addition of authentic Belgian speculoos spice mix gives these cookies a much more distinct gingerbread flavor than say Biscoff cookies you buy in the store. So if you are looking for traditional speculoos cookies or biscuits, this is the real deal. Continue Reading
Speculoos Spice, straight from Belgium. This is the spice mix that begs to be used during the holidays. Think of gingerbread. Now think about that blend in pumpkin pie or sweet potatoes or bran muffins. Go out on a limb and think of it giving your whipped cream a bit of extra zing. A blend of cinnamon, ginger, cloves, nutmeg, cardamom and yes, black pepper. Biscoff spread? Use this mix and you have the real Belgian taste. Continue Reading
On a weekend, don’t you just want something that takes a few minutes to prepare, can cook for however long (as in the time is flexible), and will serve a good number of people? Well here is one possibility. Tortilla soup cooked in a crockpot. Vegetables, protein, starch, all cooked in the slow cooker. Just add a few fresh toppings like green onions and cilantro if you like, but avocado and cheese are a must along with crushed up tortilla chips. Continue Reading
I see all sorts of sauces these days in the grocery store both jarred and dry mixes. While I am sure they are convenient, I am guessing they have their share of stabilizers and chemicals and a bunch of salt. I prefer to make my own. Pan sauces are incredibly easy, and the secret to thickening them is Beurre Manié. Continue Reading
I am hard pressed to decide that if I had to live off just one food, would it be pasta or tortilla chips and salsa. Well chips and salsa are two things but, you get my point. It is very unfortunate that these foods are not slimming. Why is that? Why couldn’t I crave celery sticks instead.
Anyway, this puttanesca sauce can be considered very healthy. This recipe started out as a marinara sauce, but I am a tinkerer. I just couldn’t help myself. I can better justify pasta with a sauce that is full of good low cal vegetables. Right? So technically now this sauce is a puttanesca. Continue Reading
Even though I grew up in New Mexico, I did not know about Calabacitas until I had it recently with breakfast. Turns out it is a traditional New Mexico side dish. It means squash in Spanish and there are tons of ways to make it but zucchini and/or summer squash are the stars. This version includes cheese which you could leave out to make it a bit more low-calorie. I love the cheese though. Continue Reading