Preparation. Preheat the oven to 375 F. Coat a baking dish or oven-proof skillet with a thin layer of olive oil. Heat a teaspoon of oil in a large skillet over medium-high heat.

To make this recipe, hit up the produce aisle for an onion, garlic, baby spinach, and a lemon. You may want to add a sprinkle of chives on top for garnish, so grab those if you want a pop of green.

From dip to appetizers to dessert, the Valerie’s Home Cooking host has got your party covered. ... and frozen spinach, the TV culinary star’s handy and delicious snack couldn’t be easier.

Valerie Bertinelli recorded the audio version of her memoir, ... “Enough Already” begins with a recipe for hot spinach and crab dip. Bertinelli wants you to make it right now skedaddle!

Easy Spinach and Artichoke Dip Ingredients: 3 ounces frozen spinach (about ½ cup once thawed) 4-6 artichoke heart quarters, chopped (1 1/2 ounces or ⅓ cup, chopped) ...

The traditional flavors — spinach, feta, herbs, scallion and garlic — seem meant to be together in this creamy, yogurt-based snack-for-dinner. Advertisement Get the recipe: Spanakopita Dip ...

Drain thawed spinach in a colander, pressing out excess moisture, and layer over artichokes. With a hand mixer, blend cream cheese, butter and milk; add 1 teaspoon of lemon pepper, if desired.

Similar to the original recipe, Bertinelli bakes a block of feta in a baking dish surrounded by cherry tomatoes. But she also works in kalamata olives, diced roasted red peppers, and chopped garlic.

Serve the dip in a slow cooker set on warm to keep it hot and melty during the game. Or reheat it in a 350° oven for 10 minutes, adding more broth or half-and-half as needed. Close ...