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Diet Wrecker Spinach Dip

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This appetizer is all that its name implies…but if you like spinach you will adore this dip!

2-8 oz boxes of cream cheese

1 1/2 C fresh Parmesan cheese, grated
1 2/3 C Monterey Jack cheese, grated
1/4 C Cheddar cheese, grated
1 1/2 C sour cream
7 Tbsp mayonnaise
1/2 C milk
5 boxes of frozen spinach, thawed, patted dry
26 oz artichoke hearts, cut into fairly small pieces
1/3 C water chestnuts, shredded or finely chopped
1 Tbsp lime juice
salt, to taste
cayenne pepper, to taste

Preheat oven to 350°. Combine first six ingredients in oven or microwave safe dish and heat to soften until you can mix them easily. Add remaining ingredients and mix thoroughly. Spoon into a fairly deep 9 by 13 baking pan. Bake approximately one hour, covered. Cook an additional 10 minutes uncovered to make the top golden brown.

Submitted by Alicia Adams

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Diet Wrecker Spinach Dip

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Thick Cheese

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Dairy free “cheese” to use on whatever you wish…

3/4 C raw cashews

1 Tbsp raw hulled sesame seeds
1 C water
1/2 tsp salt
1/8 tsp dill seed
1/8 tsp garlic powder
1/2 C red bell pepper or fresh pimento, chopped
1/2 tsp paprika, domestic or Spanish
3-6 Tbsp arrowroot powder
1 Tbsp lemon juice

Grind cashews and sesame seeds to meal in blender. Add remaining ingredients and blend until smooth. Pour into sauce pan and heat on medium, stirring constantly until thick. Don’t over cook or arrowroot powder will lose it’s thickening ability.

Servings: 7

Submitted by Dennis and Barbara Kendall

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Thick Cheese

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Quick Sandwich Spread

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This easy-to-make sandwich or snack spread will satisfy adults and children alike.

1 can of SuperLinks or hot dogs, drained
1 can olives, drained
2 heaping Tbsps mayonnaise, enough to make spreading consistency
bread or crackers

 

In food processor, add hot dogs/SuperLinks and olives. Chop very well. Remove from food processor and put in bowl. Add mayonnaise to get desired spreading consistency. Put on bread for sandwiches or crackers.

Servings: 7-10

Submitted by Karen Griggs

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Quick Sandwich Spread

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Mock Turkey Roast I

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Wonderful mock turkey roast that could be used for holiday entertaining or for just anytime.

1 20-oz can Worthington Vegetable Skallops, ground
1 medium onion, finely chopped
2 C Pepperidge Farm Herb Stuffing, finely ground
1/4 C canola oil
3 eggs*
1 C milk*
1 C grated cheddar cheese*
1 Tbsp dried sweet basil

In a large bowl, mix together all ingredients. Pour into a greased 9″ x 13″ baking dish. Bake at 350° F for one hour.

*Lite Version Substitution

3/4 C egg substitute
1 C skim milk
1 C grated low-fat cheddar cheese

Servings: 15

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Mock Turkey Roast I

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Green Bean Salad with Walnuts and Feta Cheese

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A wonderful combination of color, texture and flavor…oompah!

1 1/2 pounds green beans, ends trimmed, cut in half
3/4 C olive oil
1/2 C finely-chopped mint (or parsley), packed
1/4 C white wine vinegar
3/4 tsp salt
1 clove garlic, minced
1 C toasted coarsely-chopped walnuts
1 C diced red onion
1 C crumbled feta cheese

In a 6-qt kettle over medium-high heat, bring water to a boil. Add fresh green beans and cook until tender but crisp. Drain beans in a strainer and blanch in ice-cold water. (This stops the cooking process.) Drain. Store in container in refrigerator until ready to serve.

For dressing: Combine oil, mint, vinegar, salt and garlic in blender. Mint should be well liquefied. Store in refrigerator until ready to serve salad.

Just before serving, place beans in a serving bowl. Sprinkle walnuts, onions and feta cheese over top. Pour dressing over bean mixture and toss gently.

Servings: 10

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Green Bean Salad with Walnuts and Feta Cheese

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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