I found another hit from my Southern Living Thanksgiving Cookbook. We used this as a side for Thanksgiving, but today we used it as a spinach dip. It was delicious.
Of course, my recipe isn’t exactly like Southern Living because I substituted the sour cream with Greek yogurt for a healthier version, but I can’t say this is low calorie or all that healthy either. I did use fresh roasted red peppers instead of those in a jar, but that’s about all I did for health. I increased the amounts of my ingredients and changed up the ratio to make it creamier, more like a dip. I thought about adding artichokes to see if I could make a cool version of a spinach and artichoke dip, but that will have to wait until next time.
The recipe is posted below these pictures of my Thanksgiving dining room.
I meant to share my Thanksgiving decorations last week, but with all the cooking, I forgot to post them. I guess it’s better late than never. I wanted everyone to see my unusual Thanksgiving color combinations. I put peach lilies with white roses. They mingled perfectly with white pumpkins and a few orange ones. I put little bouquets of these colors all around the house. I had splashes of lime-green tiger mums and lime-green candles and ivy from the yard! It was beautiful and the all the boys were home so that made it even better.
This is the dining room table and below is the buffet table.
I’m so thankful to God for all the blessings in my life: delicious food, health and happiness, and the love of family and friends. Happy belated Thanksgiving, everyone.
- 14 oz pkg frozen Spinach, chopped, thawed
- 6 tablespoons butter, save 3 tablespoons for topping
- 2½ cups of sharp cheddar cheese, save ½ cup for topping
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 oz cream cheese, chopped in small pieces
- 1 can evaporated milk
- 1¼ cups Greek yogurt
- ½ cup mayonnaise, I use the olive oil type
- 1¼ tablespoons of Dijon mustard
- 1 extra large egg, slightly beaten
- 6 oz jar of pimento, I used fresh roasted red peppers, skinned and chopped
- 1¾ teaspoons of salt
- ½ teaspoon black pepper
- ⅛ teaspoon of red pepper
- ¾ cup of Panko breadcrumbs, use this for the topping
- Preheat the oven to 350 degrees.
- Thaw and drain the spinach. Pat it dry with paper towels.
- Melt butter in a large skillet. Add onion and saute until tender. Add garlic and saute' another minute. Remove from heat.
- Stir in the cream cheese until melted and smooth.
- Stir in the spinach, milk, Greek yogurt, mayonnaise, Dijon mustard. Blend well.
- Add egg, cheddar cheese, and pimento. Stir until creamy and well blended.
- Add salt and pepper.
- Spoon into a well greased medium-sized casserole dish.
- For the topping: stir together the panko bread crumbs, melted butter, and ½ cup of cheddar cheese.
- Sprinkle the topping over the spinach mixture.
- Bake for 50 minutes at 350 degrees.
