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Spinach Dip and Pinwheel Recipe
Where I work, spinach dip is a highly desired food at any get together. People request it. The company that makes Knorr Vegetable Recipe Mix has a great recipe on the back of the package. I like to get creative with it, so I use their recipe mix to make my own recipe. Colleagues and students alike enjoy this spinach dip that I make.
This is a healthier spinach dip. It is low in carbohydrates. In my recipe, the fat is reduced a bit. While mayonnaise is still used, since it imparts a great texture and subtle taste, I cut the amount in half. Instead of a cup of sour cream, I use cream cheese and Fage Greek yogurt. Yogurt contains beneficial bacteria that help regulate your digestive system. I prefer using it instead of sour cream. Since yogurt is fairly tangy, the cream cheese helps to smooth and balance the flavor.
Spinach Dip Recipe
1-8 ounce block of cream cheese-softened
½ cup mayonnaise
1 cup Fage Greek yogurt
1 package (1.4 oz/40 g.) Knorr Vegetable Recipe Mix
¼ cup finely chopped sweet onions or green onions (green and white parts)
1-10 ounce package of frozen chopped spinach (thawed)
Mix the ingredients in a medium bowl. Using an electric mixer or whisk, combine the softened cream cheese and mayonnaise until it is smooth. Add the yogurt and mix until it is thoroughly combined. Add the Knorr mix and onions. Stir to combine them with the cream cheese, mayonnaise and yogurt. Squeeze as much liquid out of the spinach as you can before adding the spinach to the mixture. You may squeeze it over the sink. (FRUGAL TIP Squeeze the liquid into a container to freeze for soup or another recipe instead of just squeezing the liquid down the sink drain.) Stir to mix the spinach in. Cover the bowl and chill for 2-3 hours to allow the vegetables to soften and the flavors to develop.
For the filling I use a cream cheese based filling most of the time. It is important that the filling is moist, but is not soggy. Sometimes, I will use a mayonnaise based filling. You may easily double these recipes.
Making the pinwheels Lay the tortilla on a flat surface or hold it in your hand. Spread the filling evenly about 1/8 inches thick. Spread it almost to the edge. Add any topping ingredients like meats, vegetables, or fruits that you haven't incorporated into the filling mixture. Roll the tortilla into a tight roll. As you roll it, the filling will spread to the edges. Wrap it in plastic wrap or foil. Refrigerate overnight or for at least four hours. This allows the tortilla and filling to bond well. Slice into slices 1/2 to 1 inch thick. The ends of the pinwheels aren't pretty, but they are tasty. Some folks say to discard them. I believe that they are the cook's reward!
Spinach Dip Pinwheel/Rollups Use the Spinach Dip Recipe. For a vegetarian version, just spread the spinach salad on the tortilla and roll it up. If you want a heartier version, place thin sliced DiLusso pepperoni or Genoa salami over half of the spinach dip. Then, roll it up, starting on the side with the pepperoni.
Eat your dip the way that pleases you. Chips, crackers, bread, crudité, or a cucumber round, this versatile dip is a winner, no matter which way that you serve it. You probably won’t have leftovers, but what if you do?
A couple of years ago, I had leftover pepperoni and spinach dip. I combined it into some pinwheels, that the students call roll-ups, and took them to school. I knew the staff would like them, but the students went crazy over them! These roll-ups using the spinach dip are a delicious treat. Serve them with a steaming cup of the Turkey Vegetable Soup for a healthy meal.
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
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