Baked Artichoke and Spinach Dip is such an easy recipe. All you need to do is put everything together bake and serve. It is a perfect treat to quickly make especially if you have unannounced guests.

I don’t know about you, but for me, even a simple dip is enough to satisfy my hungry belly.

I wanted to share this one for a while now but never really got a chance to do it.

Just the other day, I made it for my family and swear we could smear it over cooked pasta or dip potatoes wedges in this yummy dip.

Tap here for a tasty and easy dip recipe ideas

It is such an easy way to create an incredible dish with a limited amount of ingredients.

Now, this is not just perfect for entertaining, but for movie nights, sporting parties, or potlucks. I made it many times just when I want a quick snack.

My daughter and I usually prep this one when we are catching up on our favourite shows.

Well, we serve a bunch of other things but this one is most certainly in the centre of our table. We just love munching on snacks and dips while enjoying our time together.

I really do hope you guys like this classic dip as much as my family and I love.

Hey, if you get inspired and make this quick and easy Baked Artichoke and Spinach Dip, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

PEANUT BUTTER CREAM CHEESE DIP

TACO STYLE CREAM CHEESE DIP

ARTICHOKE AND CANNELLINI BEANS HUMMUS

PUMPKIN PIE HUMMUS

HUMMUS WITH BEETS

Yield: Serves 6

Baked Artichoke and Spinach Dip

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 1 (8-oz.) block cream cheese, softened at room temp.
• 1/2 cup plain Greek yoghurt
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1 cup freshly grated Parmesan
• 1 cup shredded cheddar, plus more for topping
• 1/2 cup shredded Swiss cheese
• 1 (10-oz.) package frozen spinach, defrosted and chopped, squeeze out any additional liquid
• 1 (14-oz.) can or a jar artichoke hearts, drained and chopped
• 1 teaspoon garlic (or 2 cloves minced garlic)
• 1 teaspoon lemon zest
• Kosher salt and ground black pepper to taste

Topping:

• Everything bagel seasoning

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine all ingredients and mix until everything is combined and season with salt and pepper to taste.
3. Transfer to a baking dish and smooth top with a spatula. Then, top the mixture with more shredded cheddar.
4. Bake until bubbly and slightly golden, about 20 to 25 minute. Turn your oven to broil for 1 minute to make this dip into a deeper golden brown.
5. Top with everything bagel seasoning, if desired.
6. Serve with bread slices or crackers.

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When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go.

It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

CLICK HERE FOR MORE TASTY RECIPES

I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Yield: 4

Pan-Fried Eggplant with Mozzarella and Marinara

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time to prep Eggplant: 15 minutes

Total Time: 50 minutes

When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

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Ingredients

• 1 eggplant, sliced (you may peel it if you wish)
• 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
• 1-2 eggs, mixed or egg sub
• 1/4 cup of oil for frying
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
• Fresh and dry herbs for garnish
• A good drizzle of olive oil

Instructions

1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

• Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
• For a gluten-free option, cornmeal could be used.

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Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce.

That being said, I loved mopping the sauce from peppers, onion, and tomatoes. That was my personal summer favorite dish. I got to mention, just like both of my boys, I was not a big fan of cooked, chunky veggies when I was a kid. Even now I won’t eat it, but dipping a piece of bread in this dish was most certainly always loved.

Also, this dish is loved at The Balkan Peninsula, located in southeastern Europe. Peppers, onion, and tomatoes in tomato sauce would be called Satars (Sa-ta-rash), mix the rice in and most likely you will find it under the name đuveč (juw-vech).

Some people even add ground meat in the mixture, but I like it just the way it is. Although adding sauteed ground beef is absolutely amazing as well. It would taste like a deconstructed stuffed pepper.

CLICK HERE FOR MORE SIDE DISH RECIPES

Now, I used yellow rice just because I love the flavor, however, you can use any rice that you have on hand. There is no right or wrong here. Use what you like, or have in your fridge or pantry.

If you do not like yellow pepper use orange or use just one kind. Ideally, you want to use at least two kinds of peppers; for the festive color but also for the taste, but you do not have to.

This is summer comfort food to me, but you can use frozen onion and peppers as well as, and cook this easy and tasty side dish all year round.

Just to lay this out there that frozen produce is just as good as fresh. Perhaps even better unless you are buying organic and locally grown.

I had some backlash for using frozen peas in my recipes so I just want to clarify some things. Frozen fruits and veggies are picked at their peak, but if you buy, for example, Georgia peach in California, that peach won’t be fresh for sure.

Lastly, you can freeze your own produce and use it later. I do that most of the time, especially if I pick blueberries or but peppers from our local farmer. Nonetheless, sometimes it is just convenient to get it from the store when we need it.

If you try Yellow Rice with Peppers and Tomato Sauce recipe or any other recipe from my blog, please tag me. @sandraseasycooking #sandraseasycooking

Yield: Serves 6

Yellow Rice with Peppers and Tomato Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. Easy, simple and delicious recipe!

Print

Ingredients

• 2 tablespoons Olive oil
• 1 Yellow onion, medium size, sliced (6 oz/178g)
• 3 Bell peppers, red, green, yellow (10oz-12oz/250g-300g, each)
• 1 ripe Tomato, diced (10 oz/280g)
• 15 oz can Tomato Sauce (425g), preferably unsalted
• Salt and Ground black paper to taste
• Herbs such as dried parsley, oregano, etc.
• 1 pack Yellow rice (5oz/ 142g)
• Fresh parsley or garnish, or dried

Instructions

1. Prep rice first by following the direction on the back; add water and oil to gently start rolling or boiling, then add rice and stir well. Turn the heat to simmer or low and let it cook until tender. I do not wait full 20 minutes, I take it off after 15 minutes, mix well, cover with a fitted lid and allow my rice to steam.
2. Sauté onion in oil for a minute or two at the medium-HIGH heat. Meanwhile, dice peppers and tomato.
3. Add diced or sliced peppers first, mix and allow it to cook for 5 minutes then add diced tomato; stir well and season with a pinch of salt and ground black pepper as well as a good pinch of dried herbs, let t cook for about 10 to 12 minutes or until everything starts getting softer and cooked through.
4. Pour in tomato sauce, stir, cover with the lid and turn the heat down to medium-LOW. Allow the flavors to marry for 5 minutes. Just stir when needed so it does not burn.
5. After 5 minutes add in prepared rice, stir well to coat it. Cook for an additional 2 to 3 minutes just to complete this dish.
6. Taste to see if you need to add more salt or pepper. Some people like crushed red peppers. Garnish with some dried herbs or freshly chopped parsley.

Notes

You may keep it in the fridge for 3 days for the best taste just make sure to heat it before eating.
You may use any peppers; red, green, yellow, orange. Preferably it is the best to use a couple of different peppers for the best color and taste, but you can use two or even one-color of the pepper.

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