Saturday, January 31, 2009

Spinach Spread w Mushroom and Tomato

Cheese and Spinach Spread with Mushrooms and Tomatoes

1 1/4 cups sour cream
3 tablespoons olive oil
1 tablespoon minced garlic (4-5 cloves)
1/4 teaspoon ground nutmeg
Salt and white or black pepper to taste
2 cups (8 oz.) Shredded Mozzarella & Provolone Cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry*
1 can (14 1/2 oz.) diced tomatoes with garlic, drained
1 (8 oz.) package sliced fresh mushrooms
1/2 cup (2 oz.) Shredded Parmesan Cheese, divided

Preheat oven to 350°F. Combine sour cream, olive oil, garlic, nutmeg,
salt, pepper and Mozzarella cheese in blender or food processor. Blend
until smooth.

Fold in spinach, tomatoes, mushrooms and 1/4 cup Parmesan cheese.
Transfer to 10-inch baking dish and top with remaining cheese. Bake
30-40 minutes until cheese is melted. Serve warm with toasted pita bread
triangles, chips or breadsticks.

Do-Ahead Tip:
Conveniently, this tastes even better when made
one day ahead and reheated.

*Cooking Tip if using fresh spinach instead of frozen:
Use 10 oz. baby spinach leaves and cook spinach for
3 minutes in 2 tablespoons water in saucepan over low
to medium heat. Stir gently until wilted. Rinse in cold
water, drain well and squeeze dry.

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