Recipe ReRun: Hot Creamed Spinach Dip

Welcome to another edition of Recipe ReRun, where I give new life to some of my favorite recipes! 

Today I'm sharing one of my family's favorite dips. This Hot Creamed Spinach Dip was first created back in March 2012 when I was experimenting with another recipe for Goat Cheese Stuffed Figs and wanted to have a back up plan just in case the figs weren't a hit. Turns out, everyone loved them, but they also LOVED this 5 ingredient, quick hot dip as well. We served them with tortilla chips, but some nice toast rounds or crackers would work well also. 

Enjoy! 

Gemelli with Italian Sausage, Sun Dried Tomatoes and Creamed Spinach

Today is National Sausage Day so I thought I'd share one of my favorite meals with you. Both of our daughters cheer during the fall season for football which means a lot of last minute, quick dinners are needed. By the time they get home from school, do their homework then head out to practices, it doesn't leave much time for dinner preparation. And no, I still haven't figured out how to cook meals while in transport but I'm working on it! This one is packed with wonderful flavors and only takes about 20 minutes from start to finish. As much as I love fresh vegetables, I like to keep things like frozen spinach and broccoli on hand for quick, last minute toss in's for pasta dishes like this one. Just add a tossed salad and dinner is served! 

Gemelli with Italian Sausage, Sun Dried Tomatoes and Creamed Spinach
1 lb. Gemelli Pasta
1 tbsp. Extra Virgin Olive Oil
6 Links Italian Sweet Sausage, casings removed 
1/2 c. Sun Dried Tomatoes, chopped
1 Garlic Clove, minced
1/4 c. Red Onion, chopped
1 c. Creamed Spinach (I used Seabrook Farms)
1/2 c. Low-Sodium Chicken Broth
1/4 c. White Wine


Directions:
1. Cook pasta according to package instructions; set aside. 
2. While the pasta is cooking, heat the oil in a large saute pan, then add in the sausage. Break it apart and cook throughout until there is no pink left. 
3. Add in the onions, garlic, and sun dried tomatoes and saute until the onions start to become soft; then add in the creamed spinach. 
4. Mix well, then add in the chicken broth and white wine; then let simmer 5 minutes. 
5. Add in the cooked pasta and mix well. Serves 6. 

Enjoy! 

*Tip: For a healthier option, substitute turkey sausage and whole wheat or whole grain pasta. 

Hot Creamed Spinach Dip

Now that the warmer weather is approaching, we like to sit on the deck (Sangria in hand) and have some light snacks on a weekend afternoon, so I'm always looking for something new to make. Here is a quick, appetizer idea I came up with recently after I wasn't sure how the stuffed figs would go over and wanted to have a Plan B. I just started throwing everything into a bowl until it looked like a 'dip' consistency, then baked it. This was perfect and makes a great, last minute dip idea that was cheesy and delicious! 

Hot Creamed Spinach Dip
16oz. Seabrook Farms® Creamed Spinach
1 pkg. Knorr ® Vegetable Mix
1 c. Sour Cream
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Low Fat Mozzarella Cheese, shredded

Cook spinach according to package directions and add to a bowl. Allow to cool slightly so the sour cream doesn't curdle, then add in the vegetable mix, sour cream, and cheeses and mix well. Place in an oven safe baking dish and bake at 350 degrees for 15 minutes. Serve with tortilla chips. Serves 6. 

Enjoy!

*I was not compensated in any way by Seabrook Farms or Knorr for this post. The opinion of these products is simply my own.