Spinach Dip, Spinach Pesto and Spinach Brownies - KCTV5

Spinach Dip, Spinach Pesto and Spinach Brownies

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Spinach-Artichoke Dip
courtesy of dietitian Mary Wolarik

2 cups (8ounces) part-skim mozzarella cheese

½ cup low-fat sour cream

¼ cup fresh grated parmesan cheese

¼ teaspoon black pepper

3 garlic cloves, crushed

1 14-ounce can artichoke hearts (drained and chopped) – packed in water (not oil)

2 8-ounce blocks low-fat cream cheese (or equivalent amount of “yogurt cheese” – made with strained  lowfat yogurt)

½ (10-ounce) thawed frozen spinach – squeezed dry

Tortilla chips…bagel chips…other crackers

Combine all but ½ cup mozzarella cheese and ½ of the parmesan cheese.  Reserve to sprinkle over the top.  Bake at 350 degrees for 30 minutes until bubbly.  Serve warm with crackers/chips/raw vegetables


Spinach Pesto (for pizza…grilled chicken…pasta)
courtesy of dietitian Mary Wolarik

2 cups fresh baby spinach leaves

½ cup flat-leaf parsley

½ cup toasted walnuts

¼ cup freshly grated parmesan cheese

3 garlic cloves

2 tablespoons extra virgin olive oil

¼ teaspoon sea salt

1/8 teaspoon black pepper

Process in food processor.  Transfer to glass jar and cover top with thin layer of olive oil. Refrigerate for up to one month.


Rich Chocolate Spinach Brownies
courtesy of dietitian Mary Wolarik

Ghirardelli brownie mix

1 10-ounce package frozen chopped spinach, thawed and squeezed dry, processed in food processor

Follow directions on box.

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