Friday, July 22, 2011

Spinach Artichoke Dip

2 cups parmesan cheese
1 (10 oz.) box frozen, chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained & chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 t. garlic, minced

Preheat oven to 375 degrees.  Mix together Parmesan cheese, spinach & artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Bake 20 – 30 minutes.

Spinach & Pine Nut Couscous

1 T. olive oil
Salt & black pepper
1 10-oz. box couscous
1 garlic clove (recipe calls for 2 but I was happy with 1) thinly sliced
¼ cup pine nuts
2 cups baby spinach, chopped
¼ cup crumbled feta cheese (1 oz)
2 T. fresh lemon juice

Cook the couscous according to the package directions.  (I made with chicken broth and added an extra 1/8 – ¼ cup of broth).  Meanwhile, heat the oil in a large skillet over medium-high heat, and sauté the garlic and pine nuts until golden, 2 – 3 minutes.  When the couscous is done (about 5 minutes), fold in the spinach, feta, lemon juice, pine nuts & garlic, and ½ t. each salt & pepper.