Spinach, Kalamata~Spanish Olive & Red Bell Pepper Dip

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Yuuuuum

I modified a recipe I found online for this one. The original recipe can be found here. I did not have any artichokes, so I replaced them with seedless kalamata olives, and pimento stuffed green olives, and I must say, it turned out amazing.

Ingredients:

2 cups fresh baby spinach ~ substitute with frozen if you'd like
10 small pimento stuffed green olives (Spanish olives), diced
6 kalamata olives, seedless, diced
1/2 red bell pepper, diced
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated

1/4 cup grated parmigiano reggiano (parmesan)
1/4 cup mozzarella, shredded
2 tablespoons olive oil
1 tablespoon minced garlic

I prefer to use fresh spinach, and usually if a recipe calls for spinach, I throw the fresh spinach into a pan with two tablespoons of olive oil and a tablespoon of garlic, lightly salt it, and saute it. Then I chop it to medium or fine, depending on the recipe.

Directions:

1. Heat oven to 350.
2. While oven is heating, saute spinach, garlic, and olive oil.
3. Dice olives (kalamata and green), and red pepper.
4. Shred mozzarella.
5. Mix all ingredients together in mixing bowl.
6. Transfer to a baking dish.
7. Bake at 350 for approximately 30 minutes.  Longer if you want a dark topping.

I serve this with flax seed crackers, and it is amazing!  

I also managed to use the left overs in a fried tomato brunch sandwich recipe I will post soon.  They melt in your mouth...literally.

saute spinach

ingredients

combined

Enjoy!