Bunny Spinach Dip

I love spinach so of course I love spinach dip! What I love even more is this cute Bunny I made out of it. This app is perfect for Easter and everyone will be sure to enjoy it. You can use your favorite vegetables and crackers to dip—the possibilities are endless!

I doubled this recipe because I made it for my work’s potluck so you can still make this by making one batch: just use 1 cup of mayo, 1 cup of sour cream, 1 bag of spinach and 1 packet of Knorr® mix. You can assemble it the same—just don’t take as much bread out of the bread bowl. Easy peasy! 🙂

Bunny Spinach Dip

Bunny Spinach Dip

This dip is almost too cute to eat!

Ingredients

3 bags of spinach

2 tsp. olive oil

Garlic powder, salt and pepper for extra seasoning

2 cups of mayonnaise

2 cups light sour cream

2 packs of Knorr® vegetable dip mix

1 bread bowl

1 baguette

1 cucumber; sliced

Celery sticks

1 bag of carrot sticks

Pita Chips; optional for dipping

Instructions

  1. Bring a medium/large pan to medium heat and add olive oil and spinach. Sautee for about 5 minutes until spinach is cooked.
  2. Drain all the excess water out of spinach in a colander and let cool for about 10 minutes.
  3. Chop cooled spinach and place in a medium bowl. Add mayonnaise, sour cream and Knorr® dip mix. Stir until combined.
  4. For the Bunny’s belly: cut the center of your bread bowl in the shape of an oval or circle (I used an olive loaf because that’s all Nob Hill had at the time). Make sure to SAVE the top you cut because you need this for the Bunny’s face! Take out extra bread and to make a bowl out of it. Place spinach dip in bread bowl and place in the refrigerator.
  5. For the Bunny’s ears: cut the ends off of the baguette; about 4 inches long. Slice the remaining baguette to dip! For the Bunny’s face: use the round piece from the bread bowl and use sliced carrot sticks for the eyes and nose and a piece of sliced celery for the mouth. For the whiskers, slice a stick of celery diagonally and cut in half.
  6. Assemble Bunny on a cookie sheet lined with foil—place the belly, face and ears. Place cucumber slices on the bottom (for the grass), then place slices of baguettes, more cucumbers and carrots. Enjoy this cute app!
http://kathrynskitchenblog.com/2017/04/bunny-spinach-dip/

 

Open Faced Veggie Omelet

  This quick breakfast is super easy and there are no tricky flips to making this omelet (unlike regular omelets) because there is NO flipping required! If you are trying to eat clean, this will work for you because this is a great combination of protein and vegetables. I first made this after traveling on a business trip this past fall and all I was wanting when I got home was healthy meals. I went to the store and bought a variety of vegetables not knowing what I was making and ended up with this breakfast omelet and this Hummus Veggie Sandwich with these vegetables.  This recipe is meant to be very simple and you can top it with avocado, shredded cheese, crumbled sausage or your favorite hot sauce–YUM!

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Open Faced Veggie Omelet

Open Faced Veggie Omelet

Ingredients

1/2 tsp. olive oil to grease pan

3 large eggs

1 tsp. milk

Salt to taste

Black pepper to taste

4 thin slices of red onions

3 thin slices of tomatoes

5 thin slices of bell peppers (any color)

1/4 cup wilted spinach

1/2 tsp. parmesan cheese

Instructions

  1. In a medium bowl, beat the eggs with a whisk until beaten. Add milk, salt and pepper. (the milk will make the eggs fluffier)
  2. Heat a medium frying pan and grease with olive oil. Add eggs and make sure the frying pan is covered with the egg mixture. Swirl the pan with your hand to ensure eggs cover entire pan. Place vegetables on omelet and let cook until set for 4-5 minutes. Cover with a lid and let cook for another 3 minutes to be sure vegetables are softened. Slide omelet onto plate, sprinkle with parmesan cheese and enjoy!
http://kathrynskitchenblog.com/2016/12/open-faced-veggie-omelet/

Roasted Garlic Spinach Hummus

This Holiday season has been filled with lots of cookies for me so this healthy treat comes in handy.  I love love  looooove my food processor! Hummus is one of my favorite dips to snack on with crackers or vegetables if I’m really trying to be healthy. I usually always have some stocked in my refrigerator at home. I still ask myself why I continue to buy them when I can easily make it at home!  This recipe came about after I had roasted garlic (it was my first time) and you can find the recipe I used HERE from Simply Recipes.  I wasn’t sure how the garlic would come out. BUT it was amazing just as it smelt like roasting in my oven…Roasting garlic is the easiest things you can make and it’s so versatile. This recipe is a great snack and an excellent way to stay healthy! I also like to drizzle olive oil on the top of my hummus and sprinkle salt and pepper before serving. To store the hummus, cover with plastic wrap and keep in the refrigerator up to 5 days.

Check out my other hummus recipes:

Everything Hummus

Spinach Artichoke Hummus

Spicy Garlic Hummus

Chickpea and Black Bean Hummus

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Roasted Garlic Spinach Hummus

10 minutes

Yield: About 8

Roasted Garlic Spinach Hummus

This hummus is extra creamy and has an extra health boost with perfectly roasted garlic and fresh spinach!

Ingredients

1 can of garbanzo beans; drained and rinsed

1 cup of spinach; steamed

2 cloves of roasted garlic

2 Tbsp. extra virgin olive oil

the juice of 1 small lemon

Salt and Pepper to taste

Instructions

  1. Combine garbanzo beans, spinach, roasted garlic olive oil, lemon juice, and salt and pepper. Pulse in the food processor until smooth; about 3 minutes. Stir every 30 seconds to ensure smoothness and creaminess. Add more olive oil if necessary to get the consistency you desire. Serve and enjoy this delicious healthy snack!

This can last up to 5 days in the refrigerator.

http://kathrynskitchenblog.com/2016/12/roasted-garlic-spinach-hummus/

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Spinach and Salami Lunch Roll Ups

Lunch–soooo many options, with so little time (in most cases). Lunch on most days is usually something quick, easy,and healthy or at least somewhat healthy..The question is always “what should I eat for lunch today?”, without breaking your wallet! Lunching can really add up and to make it a little easier, try planning out your lunches or meal prepping.

Forget your typical bread and lunch meat sandwiches and try my roll ups! These cute little lunch roll ups make great (&&& easy to eat) lunches and they are perfectly snack-able. I chose to stuff these roll ups with some of my favorites such as cheese and salami, yummm! To make this extra nutritious I added fresh crisp spinach ,the ripest avocado I could find, and  a sliced juicy tomato. Spice these up by adding sriracha! Mix these up by adding different lunch meats to this recipe such as ham, roast beef, or turkey! Enjoy!
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Spinach and Salami Lunch Roll Ups

Spinach and Salami Lunch Roll Ups

Easy, delicious, and all of your lunch favs in a bite!

Ingredients

1 whole wheat tortilla

1 tsp cream cheese; or hummus

6 slices of salami

2-3 slices of cheddar or jack cheese

1 handful of spinach

1/2 of a small avocado; sliced

4 slices of a tomato

Instructions

  1. Spread tortilla with cream cheese or hummus.Add salami, cheese, spinach, avocado slices, and tomato slices.
  2. Tightly roll up tortilla. and cut roll into 1/2-3/4 inch slices. Secure with toothpick if desired. Optional*** Refrigerate for 1 hour to make roll easier to cut.
http://kathrynskitchenblog.com/2016/04/spinach-and-salami-lunch-roll-ups/

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Lite Veggie and Herb Spinach Dip

When it comes to snacking, I try to always go for healthier options. I can snack on dips anytime..whether it’s a salsa, a good guac, hummus, or my favorite…spinach dip. The cream base dips have a bad reputation because they are known for containing lots of fat and they aren’t the healthiest choice. BUT wait–I turned this usual high calorie snack into a lite and nutrient loaded dip that is good for you! This recipe also gives you the opportunity to get your daily veggies 🙂

Using California yogurt as the base of this recipe makes this recipe extra creamy. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese seal. When you see the Real California seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Strive for foods that make your body happy because they will end up making you happy! Also… Remember, you are what you eat!

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Lite Veggie and Herb Spinach Dip

Lite Veggie and Herb Spinach Dip

Ingredients

2 Cups California plain yogurt

3 Tbsp fat free sour cream

2 cup finely chopped spinach

1 tsp olive oil

2 scallions, finely chopped

1/4 of a red bell pepper, finely minced

1/4 of a green bell pepper, finely minced

1 carrot, finely minced

3 cloves garlic, finely minced

½ teaspoon sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

2 Tbsp fresh parsley; chopped

½ cup finely shredded California cheddar cheese

¼ teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan, saute spinach by combining spinach and olive oil. Saute until spinach is wilted for about 3-4 minutes (the spinach takes only a few minutes to saute).
  2. In a large bowl, combine all of the ingredients and mix until well combined. Refrigerate for at least an hour before serving for the best flavor. Taste and season with more salt and pepper if desired. Serve with pita chips and your favorite veggies!
http://kathrynskitchenblog.com/2016/04/lite-veggie-and-herb-spinach-dip/

“By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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