Appetizers, Sides

Corn and Spinach Dip

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I usually don’t make a lot of appetizers but this is the season when there are parties and events and most of the time we are asked to bring something so I decided to modify a few appetizer recipes.
While I modify the recipes to leave out onion and garlic but keep the flavor, I also try to use ingredients that are healthier overall, although I can’t leave all the cheese out!

Corn and Spinach Dip

Recipe by HeliCourse: Uncategorized
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

80

kcal

Ingredients

  • 2 tablespoon olive oil

  • 16 ounce package frozen spinach

  • 10 ounce package frozen corn

  • 3 cubes vegetable bouillon cubes (check that onion or garlic are not in the list of ingredients)

  • 1/2 cup cashew cream

  • 1 Anaheim or poblano pepper

  • 1 stalk celery

  • 2 tablespoon fresh parsley

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon basil

  • 2 ounces shredded cheddar cheese

Directions

  • Heat oven to 350 degrees Fahrenheit.
  • In a small saucepan, heat the olive oil, add the chopped pepper, parsley and celery. Stir and let cook on low until the vegetables have wilted.
  • Add the bouillon cubes, spinach and corn, and stir until well combined. Turn heat on low, and cover until the vegetables have defrosted.
  • Add the pureed cashew nuts. Mix well. Add ½ of the cheddar cheese.
  • Pour the mix in a small casserole. Sprinkle the rest of the cheese on top and bake for about 20 minutes or until the cheese has melted.
  • Serve with blue corn chips or gluten free vegetable crackers. 

Notes

  • I will post a recipe for the cashew cream. I use it for all my recipes that normally call for either cream, sour cream or cream cheese.

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