Whether you are hosting a party (Super Bowl anyone!?), bringing a dish to your family’s house, or looking for a quick weeknight meal, these appetizers are a guaranteed hit! I stumbled across these recipes when searching for a fun dish to bring to my friend’s get-together and instantly had to try them. Not only are they tasty, but they are also simple to make. Both recipes take less than 30 minutes to make and require minimal use of kitchen appliances. As someone who is not an expert in the kitchen, that was a huge bonus for me, not to mention it was a hit at the party!
This hot spinach dip is a perfect way to incorporate veggies in a different way. Spinach and bell peppers are nutrient-rich and filled with a variety of vitamins and minerals. Use a variety of fun snacks for dipping such as veggies, crackers, pita chips, or even the vegetable pinwheels (below) in this spinach dip -- Get creative!
Hot Spinach Dip
- Total Time: 30 minutes
- Serves: 10
- 10 oz spinach, chopped
- 1⁄2 cup light sour cream
- 5 tbsp light mayo
- 1/3 cup Parmigiano Reggiano or parmesan cheese
- 1⁄4 cup scallion, chopped
- 1 clove garlic, crushed
- 1 cup (4 oz) shredded part-skim mozzarella cheese
- Fresh pepper to taste
- Preheat oven to 375°F.
- Combine all ingredients in a medium bowl.
- Place in an oven-proof dish and bake at 375°F for 20-25 minutes, until hot and cheese is melted. -
- Serve right away.
These vegetable pinwheels are a crunchy and light snack that will brighten up your serving table. Grab a few or make a meal out of them. The sundried tomato and spinach tortillas add extra festivity and flavor to the dish!
- Total Time: 15 minutes
- Serves: 6
- 1 red bell pepper, sliced in thin strips
- 1 yellow bell pepper, sliced in thin strips
- 2 cups broccoli slaw
- 1 whipped cream cheese
- 1 teaspoon fresh dill, chopped
- 2 green onions, chopped
- 2 sun dried tomato wraps
- 2 spinach wraps
- In a bowl, mix together cream cheese, dill and green onions.
- Spread a thin layer of cream cheese mixture over wraps.
- Add 1⁄4 of each bell pepper to each wrap and 1⁄2 cup broccoli slaw to each wrap.
- Roll the wrap tightly into a “log”. Wrap in plastic wrap and place in fridge for at least 2 hours.
- Remove from plastic wrap and using a serrated knife, cut ends off. Cut into 1⁄2 inch pinwheels.
Paige McDaniel, TWU Dietetic Intern
Paige McDaniel is a University of Arkansas graduate (woo pig!) with a B.S. in Nutrition and Dietetics. She is currently a dietetic intern and graduate student at Texas Woman’s University. She will complete her dietetic internship this December prior to becoming a Registered Dietitian Nutritionist (RDN). In Paige’s free time, she loves hiking, spending time at the lake, listening to music, and hanging out with family, friends, and her cat Macie.
No information on this site should be used to diagnose, treat, prevent or cure any disease or condition.