Sunday, March 16, 2014

Spinach Romesco Dip

 I'm semi-obsessed with appetizers. I'm a snack food kinda girl. Sometimes I just have a tough time making up my mind when it comes to food. I'd rather try a little bit of everything instead of pick just one main dish. I've got plenty of appetizer type recipes from the ALDI test kitchen to share with you. The next time you entertain, try a couple of them! They're super simple and so delicious!


3 cloves garlic, peeled
1 red pepper, seeded and halved
1 tablespoon Carlini 100% Pure Olive Oil
14.5 ounces Happy HarvestDiced Tomatoes, drained
1/4 cup Southern GroveSlivered Almonds
2 tablespoons chopped red onion
2 tablespoons Tuscan GardenWhite Vinegar
1 teaspoon Stonemill Essentials Iodized Salt
1 slice stale L'oven Fresh100% Whole Wheat Bread, broken into pieces
3 cups Little Salad Bar Flat Leaf Spinach
1 tablespoon water
1/3 cup Specially Selected Feta Cheese Crumbles

  1. Preheat oven to 425°.
  2. Rub garlic and red pepper with olive oil and place on a baking sheet. Roast for 15 minutes.
  3. Place garlic and pepper in a plastic covered bowl for 5 minutes.
  4. Peel the skin off the pepper and roughly chop.
  5. In a blender, combine peppers, garlic, tomatoes, almonds, onion, vinegar, salt and bread until thoroughly combined.
  6. Roughly chop the spinach; place in a medium, microwave-safe bowl. Add water and cover with plastic wrap. Microwave for 3 minutes. Allow to sit in microwave for an additional minute. Drain water by squeezing the spinach.
  7. In a small baking dish, combine romesco sauce and spinach. Sprinkle feta cheese on top. Bake for 10 minutes.
Recipe Courtesy of Chef Stacey, 
ALDI Test Kitchen

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