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.

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 ...

Makes: 16 servings (3 tablespoons dip per serving) / Prep time: 15 minutes / Total time: 15 minutes (plus chilling time) 1 cup fat-free plain Greek yogurt. ¾ cup reduced-fat mayonnaise. 10-ounce ...

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 ...