Easy Cheesy Asparagus Spinach Dip

• Produce

  • 1 bunch Asparagus
  • 1 5oz] package Baby spinach, fresh
  • 3 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder

• Baking & Spices

  • 1/4 tsp Paprika [optional
  • 1 Parsley parm and red pepper flakes
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 5 oz Cream cheese
  • 2 oz Mozzarella cheese, fresh
  • 2/3 cup Parmesan cheese, packed

• Other

  • recipe yields 3 cups of dreamy dip

Found on peasandcrayons.com

Description

Ingredients

• 6 oz plain Greek-style yogurt
• 4 oz cream cheese, softened
• 2-inch portion of cucumber, chopped
• 1 cup fresh cilantro leaves [approx 1/3 bunch]
• 2-3 stalks green onion
• 1 large clove garlic
• 1/4 tsp salt
• serve with:
• GF Blue Diamond Artisan Multi-Seed Nut Thins
• Cucumber Slices
• Celery Sticks
• Bell Pepper Slices
• Sliced Radish
• Carrots
• and anything your heart [and tummy!] desires
• 1 bunch asparagus [approx 38 spears]
• 3 cloves garlic
• 5-6 oz cream cheese, softened
• 2/3 cup parmesan cheese, coarsely grated + packed
• 1/2 tsp garlic powder
• 1/4-1/2 tsp red pepper flakes
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp paprika [optional]
• 1 [5oz] package fresh baby spinach
• 1-2 tsp olive oil
• 2-3 oz fresh mozzarella cheese for topping
• parsley parm and red pepper flakes to garnish
• recipe yields 3 cups of dreamy dip
• 2 cups peas, cooked
• 1/3 cup olive oil, plus extra to taste
• 1 clove of garlic
• 2 tsp fresh lemon juice
• 1/2 tsp sea salt
• black pepper, to taste
• 1 cup ricotta [not fat-free]
• 1/2 cup freshly grated Parmesan cheese, packed
• 2 TBSP fresh parsley
• 1/2 tsp fresh lemon juice
• lemon zest, to taste [I added around 1/2 tsp of zest]
• a pinch of salt, pepper, and fresh parsley
• 2-3 all-natural garlic naan flatbreads
• 1 heaping cup fresh baby arugula
• a hearty drizzle of balsamic glaze
• diced/sliced tomatoes for topping [optional]
• extra parm for topping
• 1 [15 oz] can chickpeas
• 2/3 cup frozen peas
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• an entire bunch of cilantro
• 3 TBSP fresh parsley
• 1 clove of garlic, minced
• 1/2 tsp sea salt, or to taste
• 1/4 tsp red pepper flakes, or to taste
• 3 TBSP water
• 2-4 TBSP chopped pistachio
• a drizzle of harrissa infused olive oil
• veggies, pita wedges, and/or chips for dipping
• 1 [5 oz] box of spinach
• 1 TBSP butter
• 1 clove garlic, smashed and minced
• 1/4 cup heavy cream, room temperature
• 1/4 cup freshly grated parmesan cheese
• 1/8-1/4 tsp salt, to taste
• 1 garlic naan flatbread
• 2 oz mozzarella cheese, grated
• 2 tbsp feta cheese, crumbled
• 1-2 tsp pesto
• a pinch of red pepper flakes, for topping

Directions

• Combine yogurt, softened cream cheese, cucumber, cilantro, green onion, garlic and salt in a food processor and blend.
• Dunk a cracker to taste and add more of your favorites, if desired or keep the dip as is -- the ratio in this recipe had me swooning!
• Garnish with fresh cilantro and dive in with crackers and veggies!
• Dip may be made in advance and will keep in the fridge for 4 days for easy snacking or party prep.
• Enjoy!
• Pre-heat oven to 350 degrees F.
• Trim and rinse your asparagus stalks, then blanch or steam until tender.
• In a food processor, combine asparagus, garlic, cream cheese, and parm cheese along with your garlic powder, onion powder, red pepper flakes, salt and paprika. Blend until creamy and smooth.
• In a well-seasoned cast iron skillet , sauté an entire package of spinach with a little bit of olive oil, then add your asparagus dip.
• Fold together and top with fresh mozzarella [or try gouda!] and bake for 15-20 minutes, or until hot and bubbly.
• Garnish with your favorites [parsley, part, red pepper flakes, etc...] and grab your favorite dippers!
• Dive in!
• Pre-heat oven to 400 degrees F.
• Top a baking sheet with a wire cooling rack and set aside.
• Place portobello cap stem-side down on a cutting board and slice into approx. 12 even slices.
• Heat a pan/skillet to medium-high heat and sauté with a drizzle of olive oil for about 8 minutes until tender.
• Add a teeny bit more oil to the pan and add your garlic and spinach, flipping with a spatula until the hot mushrooms help wilt the spinach.
• Season with basil, garlic powder, salt, and pepper.
• Stir together and remove from heat. Set aside.
• Wrap in a paper towel, and microwave tortillas for 30 seconds on high.
• Rub a little olive oil on one side of a tortilla and add the filling to the opposite side in the center of the tortilla.
• Filling amount may vary a smidge, but try not to overstuff the tortillas, adding 2 slices of portobello to each tortilla along with the spinach and cheese.
• Roll tight until flauta is about 1 thick and place on your wire baking/cooling rack topped baking sheet, edge side down.
• If needed you can use toothpicks to assist in closing the flautas, but if you microwaved the tortillas first the should stay closed.
• Repeat for each flauta.
• Wrap just the ends with aluminum foil to prevent the ends of each flauta from getting too brown.
• Bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
• Serve with all your favorite toppings and enjoy!
• Pre-heat oven to 400 degrees F
• Cook peas via your favorite method and combine with garlic, lemon juice, sea salt, and black pepper in a food processor.
• Pour in olive oil as you blend until desired consistency is reached. After 1/3 cup I was good to go!
• In a small bowl, combine ricotta, parmesan, lemon juice, lemon zest, parsley, and a pinch of salt and pepper to season.
• Fold ingredients together and set aside.
• Grab your garlic naan and bake directly on the rack for around 3-5 minutes or until the desired crispness is reached.
• Layer on the lemony ricotta then top with the pea puree.
• Garnish with lots of fresh baby arugula, balsamic glaze, freshly grated parmesan. If desired, pile on some tomatoes too! Enjoy!
• Serving these bad boys at a barbecue? You can also toast the flatbreads on the grill before piling on the toppings. Yum!
• Slice them into strips with a pizza cutter and serve them up appetizer style!
• Steam your peas and set aside to cool.
• In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of your cilantro. I would add maybe half the bunch [stems removed] to start and then work your way up depending on taste preferences. I saved several springs for garnishing [you should totally do this too!] and put the remainder in my hummus.
• Blend to incorporate.
• Scrape down the sides and add your garlic, salt, red pepper flakes [optional] and water.
• Blend until deliciously creamy.
• Dive in with achip for a taste-test and add more of your favorite ingredients if desired More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
• To fancily, spike a spoonful or two of harissa olive oil with chopped cilantro and pistachio and drizzle over the bowl. Make extra if youre like me, so you can keep adding more topping as the dip disappears. Yum!
• Pre-heat oven to 350 degrees F.
• Chop spinach and mince garlic.
• Heat a deep pan to medium-high heat with 1 TBSP butter.
• Add garlic and spinach and sauté until wilted.
• Add heavy cream, parmesan, and salt and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly.
• Spread spinach mixture onto your flatbread and top with mozzarella and feta cheese.
• Drizzle with pesto and bake on a foil lined baking sheet at 350 for 12 min.
• Change oven setting to broil for an additional minute or two, until golden and bubbly.
• Top with red pepper flakes and enjoy!