Healthier Spinach and Artichoke Dip

16 oz frozen spinach
8 oz neufchâtel cheese
8 oz nonfat plain greek yogurt
1 c fresh grated parmesan, not canned
16 oz artichoke hearts, drained and chopped
1/2 t garlic powder
1/2 t salt
1/2 t cayenne pepper, more or less to taste

Cook spinach to package directions. Remove to mesh strainer and use a wooden spoon to press out as much water as possible. Set aside.

In medium saucepan, combine neufchâtel cheese, yogurt, and parmesan. Cook over medium heat until  neufchâtel is melted. Add remaining ingredients, including drained spinach, and heat through.

Serve warm as a dip with tortilla or whole wheat pita chips, or as a spread on toasted baguette or 12 grain bread. Will keep 5 days in refrigerator, simply reheat as needed. Yield approximately 4 cups dip.

White Lasagna ~ adapted from Taste of Home

9 lasagna noodles
8 oz cream cheese, softened
1/2 c milk
1/2 t garlic powder
2 c chicken breast meat, cooked and shredded
1/2 c sundried tomatoes packed in oil, drained and chopped
1 c marinated artichoke hearts, drained and chopped
1/4 c fresh basil, chopped
16 oz mozzarella, shredded

Preheat oven to 350.

Combine cream cheese, milk, and garlic powder in medium bowl and blend thoroughly. In separate bowl, mix chicken, tomatoes, artichokes and half basil. Add approximately 1/4 c milk mixture to chicken mixture, stir to combine.

Cook lasagna noodles in boiling water for 8 minutes. Turn off heat, leave noodles in pot.

To assemble lasagna, spoon a small amount of sauce into bottom of 9x9 pan. Place one single layer of noodles lengthwise in pan, trim to fit*. Add one third chicken mixture evenly over noodles and add approximately 1/4 c white sauce over chicken. Sprinkle with one third of grated mozzarella. Repeat layering in the same order two more times. Cover loosely with aluminum foil and bake in center of preheated oven 20 minutes. Remove foil and bake another 5 minutes. Let lasagna rest 10 minutes out of oven before slicing. Sprinkle with remaining basil just prior to serving. Serves 9.

Chef's Note: Don't skip the 10 minute rest after cooking lasagna as the pasta will absorb any excess liquid that has separated out of the sauce. This allows you to not fully cook the pasta prior to assembly, leading to overcooked noodles.

*Tip: use kitchen tongs to get hot noodles from water to pan.

- Posted using BlogPress from my iPad

Artichoke and Walnut Pesto ~ adapted from Rachel Ray

8 oz pasta, recommended Barilla whole wheat penne
1/2 c toasted walnuts* (recipe to follow)
1 (15 oz) can artichoke hearts, drained
2 garlic cloves, pressed
zest of 1 lemon
1/4 c Italian flat leaf parsley, chopped
1/2 c parmesan cheese, grated
1/4 t nutmeg
salt and fresh ground black pepper, to taste
1/3 c olive oil
3 c fresh spinach, coarsely chopped

Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta al dente according to package directions. In food processor, combine walnuts, artichoke hearts, garlic, lemon zest, parsley, parmesan cheese, nutmeg and several grinds of pepper (to taste). Pulse until chopped. Stream in olive oil until pesto forms. Place pesto in bottom of large pasta bowl.

Drain pasta reserving 1/4 c pasta water. Add hot pasta to bowl and add spinach. Toss to wilt greens and evenly coat pasta with pesto, adding reserved pasta water as desired. Add salt and pepper to taste. Serve immediately. Serves 4.

Chef's Note: Special thanks to Amber for recommending this recipe. We loved it!

Artichoke Cheese Dip

8 oz cream cheese, softened
2 T lemon juice
1 c grated parmesan cheese
1 c canned artichoke hearts, drained and chopped
1 box Triscuit crackers, recommended: Cracked Pepper & Olive Oil

Mix cream cheese, lemon juice, parmesan and artichokes until well blended. Spoon 1/2 t cheese mixture onto cracker. Recipe tops approximately 60 crackers.

Chef's Note: Although this recipe is delicious at room temperature, I am particularly fond of placing 1/2 c in the microwave for 30 seconds prior to topping 10 crackers.

Chick Spin Melt

4 boneless, skinless chicken breasts
4 T olive oil
Salt and pepper to taste
Spinach and artichoke dip
4 French sandwich rolls

Preheat oven to 375. Rinse chicken and pat dry. Rub each breast with 1 T olive oil, season both sides with salt and pepper. Place in single layer in roasting pan; cover with foil and roast 40 to 50 minutes or until easily pierced with fork.

Slice cooked chicken breast in half and place on French roll. Top with approximately 1/4 c spinach artichoke dip. Place sandwich, open faced, under broiler set on high. Broil 5 minutes or until dip and bread are browned. Serves 4.

Spinach and Artichoke Dip

7 oz jar marinated artichoke hearts, drained (or hearts of 4 fresh artichokes, prepared)
1 package frozen spinach (or 1 pound fresh spinach)
8 oz cream cheese, softened
1/3 c parmesan cheese
1/4 c sour cream
1 T mayo
1/4 t cayenne pepper
1/4 t salt (omit if using marinated artichoke)
1/4 t garlic powder

Saute spinach in skillet; cool and wring out until very dry. Transfer to mixing bowl and add remaining ingredients, mix well. Serve at room temperature with sliced baguette bread and tortilla strips or spread on French bread and place under broiler for 5 minutes to melt cheese.