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Chicken Meatballs With Zucchini Noodles

Chicken Meatballs With Zucchini Noodles is a simple and healthy dinner that is easy to make for busy weeknights.

Chicken Meatballs With Zucchini Noodles

Serve these Chicken Meatballs With Zucchini Noodles to make pasta night a little more healthy.

Variations And Substitutions

For even more flavor add a jar of your favorite marinara sauce and top with Parmesan and fresh chopped Parsley.
Serve over cauliflower rice instead of Zucchini Noodles.
To spice it up add a dash of cayenne pepper.
Mix a spoonful or two of Pesto into the Zucchini Noodles.

Ingredients

1 pound ground chicken
1 egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon minced garlic
1 teaspoon Italian Seasoning
1 cup grated Parmesan cheese
4 medium zucchini, spiralized
4 tablespoons olive oil
2 tablespoon butter

How To Make Chicken Meatballs

Combine the ground chicken, egg, pepper, salt, Italian seasoning, minced garlic and Parmesan cheese.

Heat the olive oil to a large pan. Form small 2-3″ meatballs from the chicken mixture and place in heated pan.

Cook meatballs about 15 to 20 minutes until golden on all sides and cooked through.

Once the meatballs are cooked through, remove from the pan and transfer to a plate. Cover to keep warm.

How To Make Zucchini Noodles

Slice the ends off the zucchini and place on your spiralizer.
Turn the spiralizer to create your noodles.
Add 2 tablespoons of butter to the pan you used for the meatballs and add the Zucchini noodles.
Cook 5 to 10 minutes until tender. (Cook time varies depending on size of zucchini used.)
Remove and serve with the chicken meatballs.

Making your own Zucchini Noodles or “Zoodles” is easy but to save time you can also use frozen zucchini noodles or prepackaged Zucchini spirals. To cook them just follow the package directions.

Chicken Meatballs In White Bowl Over Zucchini Noodles

Chicken Meatballs With Zucchini Noodles

Chicken Meatballs With Zucchini Noodles is a simple and healthy dinner that is easy to make for busy weeknights.

Course Main Course

Cuisine American

Keyword Chicken Meatballs With Zucchini Noodles

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Author Recipes Simple

Ingredients

1 lb ground chicken
1 egg
½ tsp pepper
½ tsp salt
1 tsp Italian Seasoning
1 tsp minced garlic
1 cup grated Parmesan cheese
4 medium zucchini, spiralized
4 tbsp olive oil
2 tbsp olive oil

Instructions

Combine the ground chicken, egg, pepper, salt, Italian seasoning, minced garlic and Parmesan cheese.
Heat the olive oil to a large pan. Form small 2-3″ meatballs from the chicken mixture and place in heated pan.
Cook meatballs about 15 to 20 minutes until golden on all sides and cooked through.
Once the meatballs are cooked through, remove from the pan and transfer to a plate. Cover to keep warm.

Zucchini Noodles

Slice the ends off the zucchini and place on your spiralizer.
Turn the spiralizer to create your noodles.
Add 2 tablespoons of butter to the pan you used for the meatballs and add the Zucchini noodles.
Cook 5 to 10 minutes until tender. (Cook time varies depending on size of zucchini used.)

More Delicious Recipes To Try

Squash Zucchini and Tomato Casserole
Easy Shrimp Fajitas Skillet Recipe
Instant Pot Shredded Chicken Burrito Bowls
One Pot Chicken Teriyaki Rice Bowls

Instant Pot Stuffed Pepper Soup

Posted by Judy Leave a Comment

This Instant Pot Stuffed Pepper Soup is packed with all of the flavors you love in stuffed peppers and it is so easy to make in the pressure cooker.

Instant Pot Stuffed Pepper Soup

If you love stuffed bell peppers but don’t want to go through the process of making them, then make this delicious stuffed pepper soup instead.

It’s all the flavors for the same great taste in a soup! Perfect for Fall and winter months.

This soup has simple ingredients that yield lots of flavor – ground beef, colorful diced peppers, red kidney beans, rice, diced tomatoes, and Italian spices!

Ingredients

1 pound lean ground beef
1 onion, diced
3 teaspoons garlic, minced
5 cups beef broth
3 peppers, diced (I like to use a green, red and yellow pepper)
5 ounces tomato paste (small can)
19 ounce can red kidney beans, drained
15 ounce can diced tomatoes
3/4 cup uncooked long grain rice (not instant rice)
2 teaspoons Italian seasoning
¼ teaspoon dried chili flakes (optional)
grated Parmesan cheese for garnish

How To Make Stuffed Pepper Soup In The Instant Pot

Set Instant Pot to Saute and cook the ground beef. Drain any grease then add onions and garlic and cook until onions are softened.

To avoid the burn notice make sure you Deglaze the Instant Pot after cooking ground beef by adding a little of the beef broth and scraping the bottom with a spatula to remove any brown bits that are stuck. Deglazing also adds to the overall flavor of the soup.

Add the tomato paste to the beef broth and mix well. (Optional step but it helps to better distribute the flavors.)

Add diced tomatoes, red kidney beans, diced peppers, salt, pepper and Italian seasoning to the instant pot insert.

Rinse rice under cold running water until water runs clear and then add the rice to the Instant Pot.

Add the beef broth tomato paste mixture and stir to mix well.

Place the lid on the Instant Pot and lock in place. Set the steam release knob to the sealing position. Cancel the Sauté function and cook on Manual high pressure for 10 minutes. After 10 minute cooking cycle ends let is sit for 5 minute natural release.

After the 5 minutes is up, turn the steam release knob to the Venting position and Quick Release any remaining steam in the pot.

After the pin drops unplug the pressure cooker and carefully open the lid away from you and stir the soup.

Serve in bowls and garnish with grated Parmesan cheese.

Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is packed with all of the flavors you love in stuffed peppers and it is so easy to make in the pressure cooker.

Course Main Course

Cuisine American

Keyword Instant Pot Stuffed Pepper Soup

Prep Time 15 minutes

Cook Time 10 minutes

Servings 8

Author Recipes Simple

Ingredients

1 lb lean ground beef
1 onion, diced
3 tsp garlic, minced
5 cups beef broth
3 peppers, diced (I like to use a green, red and yellow pepper)
5 ounces tomato paste
19 ounce can red kidney beans, drained
15 ounce can diced tomatoes
¾ cup uncooked long grain rice (not instant rice)
2 tsp Italian seasoning
¼ tsp dried chili flakes (optional)
grated Parmesan cheese for garnish

Instructions

Set Instant Pot to Saute and cook the ground beef. Drain any grease then add onions and garlic and cook until onions are softened.
To avoid the burn notice make sure you Deglaze the Instant Pot after cooking ground beef by adding a little of the beef broth and scraping the bottom with a spatula to remove any brown bits that are stuck. Deglazing also adds to the overall flavor of the soup.
Add the tomato paste to the beef broth and mix well. (Optional step but it helps to better distribute the flavors.)
Add diced tomatoes, red kidney beans, diced peppers, salt, pepper and Italian seasoning to the instant pot insert.
Rinse rice under cold running water until water runs clear and then add the rice to the Instant Pot.
Add the beef broth tomato paste mixture and stir to mix well.
Place the lid on the Instant Pot and lock in place. Set the steam release knob to the sealing position. Cancel the Sauté function and cook on Manual high pressure for 10 minutes.
After 10 minute cooking cycle ends let is sit for 5 minute natural release.
After the 5 minutes is up, turn the steam release knob to the Venting position and Quick Release any remaining steam in the pot.
After the pin drops unplug the pressure cooker and carefully open the lid away from you and stir the soup.
Serve in bowls and garnish with grated Parmesan cheese.

Stuffed Pepper Instant Pot Soup Pinterest Pin

Slow Cooker Pork Tenderloin With Gravy

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Tender Slow Cooker Pork Tenderloin With Gravy is so easy to make and delicious. This fork-tender melt-in-your-mouth pork roast with made from scratch gravy is pure comfort food at it’s best!

Whether you call it a slow cooker or Crock Pot this Pork Tenderloin slow cooks all day in gravy made from scratch with no canned soup or gravy packets!

Slow Cooker Pork Tenderloin With Gravy

Slow cooked Pork Tenderloin is the perfect weeknight meal or weekend dinner for busy families!

It’s easy on your budget because it’s an inexpensive cut of meat that’s perfectly tender and full of flavor when slow cooked all day.

This Slow Cooker Pork Tenderloin will fill your house with a delicious tempting aroma and your family won’t be able to wait to dig in at dinner time!

Ingredients

2 to 3 pound pork tenderloin
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon parsley
½ teaspoon oregano
¼ teaspoon black pepper
1 can chicken broth
2 tablespoons apple cider vinegar
3 teaspoons soy sauce
3 tablespoons corn starch

How To Make Pork Tenderloin In The Slow Cooker

Place the pork tenderloin in the pot of your slow cooker and season with salt, garlic powder, parsley, oregano, and black pepper on both sides.

Using a knife, poke holes throughout the tenderloin to allow the liquid to soak into the inside of the roast.

In a measuring cup, mix chicken broth, vinegar, and soy sauce.

Pour over the top of the tenderloin.

Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. (I prefer to cook it on low for 7 to 8 hours.)

After cooking, remove tenderloin from slow cooker. Place on a platter and allow to cool before slicing.

To make the gravy, transfer the juice from the slow cooker to a medium saucepan. Strain the fat from the juice and reserve ½ cup of the liquid.

Stir the corn starch into the reserved ½ cup of liquid until corn starch has dissolved.

Add the corn starch mixture into the sauce pan and cook over medium heat, stirring frequently. Simmer until desired thickness is reached.

Slice tenderloin and serve with gravy on top.

What Is Safe Way To Cook Pork

The USDA recommends cooking pork tenderloins to an internal temperature of 145° F, followed by a three-minute rest. Click here for more information.

Pork Tenderloin with Gravy poured over it on white plate

Slow Cooker Pork Tenderloin With Gravy

Tender Slow Cooker Pork Tenderloin With Gravy is so easy to make and delicious. This fork-tender melt-in-your-mouth pork roast with made from scratch gravy is pure comfort food at it's best!

Course Main Course

Cuisine American

Keyword Slow Cooker Pork Tenderloin With Gravy

Prep Time 10 minutes

Cook Time 4 hours

Servings 6

Author Recipes Simple

Ingredients

2 to 3 lb pork tenderloin
½ tsp salt
½ tsp garlic powder
½ tsp parsley
½ tsp oregano
¼ tsp black pepper
14.5 ounce chicken broth
2 tbsp apple cider vinegar
3 tsp soy sauce
3 tbsp corn starch

Instructions

Place the pork tenderloin in the pot of your slow cooker and season with salt, garlic powder, parsley, oregano, and black pepper on both sides.
Using a knife, poke holes throughout the tenderloin to allow the liquid to soak into the inside of the roast.
In a measuring cup, mix chicken broth, vinegar, and soy sauce. Pour over the top of the tenderloin.
Cover and cook on low for 6 to 8 hours or high for 4 hours.
After cooking, remove tenderloin from slow cooker. Place on a platter and allow to cool before slicing.
To make the gravy, transfer the juice from the slow cooker to a medium saucepan. Strain the fat from the juice and reserve ½ cup of the liquid.
Stir the corn starch into the reserved ½ cup of liquid until corn starch has dissolved. Add the corn starch mixture into the sauce pan and cook over medium heat, stirring frequently. Simmer until desired thickness is reached.
Slice tenderloin and serve with gravy on top.

Recipe Notes

The USDA recommends cooking pork tenderloins to an internal temperature of 145° F, followed by a three-minute rest.

Grilled Asian Glazed Pork Kabobs

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Grilled Asian Glazed Pork Kabobs make a delicious meal that is perfect for summer grilling. The sweet and tangy marinade makes the pork so tender and gives it lots of flavor.

These Asian Glazed Pork Kabobs are perfect grilled or baked in the oven.

Grilled Asian Glazed Pork Kabobs

Step up your grilling game with these delicious Pork Kabobs. They are just right – a little savory, sweet, tangy and finger licking good.

We like to serve these with fried rice and grilled vegetables. They are also great with grilled potatoes and a fresh garden salad.

To make clean up quicker when using the grill try these Grillaholics mats. The mats have a nonstick surface that makes it easier to flip food that have a sticky marinade or sauce on it.

Can I Cook These Inside?

If you don’t have a grill or the weather is bad outside, you can cook these indoors on a stove top grill or in your oven.

If baking in the oven, line a baking sheet with foil and spray with cooking spray (such as Pam) to prevent sticking. Bake at 375° for 25-30 minutes or until meat is tender and cooked all the way through. Turn halfway through baking time and baste with remaining marinade during the last 10 minutes of baking.

What Is The Best Skewers To Use

If using wooden skewers soaking them in warm water for 15 to 30 minutes before threading to keep them from burning. If you prefer wooden over metal try buying high-quality bamboo skewers. They are thicker and tend to have a higher heat tolerance.

Metal skewers are great because you can wash them and use them over and over again if you grill a lot.

Scroll to the bottom for the printable recipe!

Ingredients

2 pounds pork tenderloin, cut into 1-inch chunks
¼ cup soy sauce
¼ cup brown sugar
2 tablespoon apple cider vinegar
1 tablespoon Hoisin sauce
1 tablespoon vegetable oil
2 teaspoons minced garlic
½ teaspoon ground ginger
½ teaspoon dried parsley

How To Make Grilled Pork Kabobs With Asian Glaze

Makes 5 pork kabobs
Prep time: 15 minutes
Marinating time: 1 hour
Cook time: 15 minutes

Combine the soy sauce, brown sugar, apple cider vinegar, hoisin sauce, vegetable oil, minced garlic, ginger, and parsley. Whisk until well mixed.

Reserve 1/3 cup marinade, then add the pork to the remaining sauce. Toss to coat, cover, then place the bowl in the refrigerator to marinate for at least one hour.

While the meat is marinating, prepare the sauce by adding the reserved marinade to a small saucepan and simmer over medium low heat for around 10 minutes, until slightly thickened.

When the meat is finished marinating, thread the pork onto kabob skewers and place on a hot grill for 15 to 20 minutes, until meat is cooked through.

Halfway through the cook time, brush the reserved marinade over the pork kabobs and flip the kabobs to cook the other side. Make sure it’s cooked all the way through.

Follow the guidelines from FoodSafety.gov for safe minimum cooking temperature for Pork.

Grilled Pork Kabobs on wooden serving tray

Grilled Asian Glazed Pork Kabobs

Grilled Asian Glazed Pork Kabobs make a delicious meal that is perfect for summer grilling. The sweet and tangy marinade makes the pork so tender and gives it lots of flavor.

Course Main Course

Cuisine Asian

Keyword Grilled Asian Glazed Pork Kabobs

Prep Time 15 minutes

Cook Time 15 minutes

Servings 5

Author Recipes Simple

Ingredients

2 lbs pork tenderloin, cut into 1-inch chunks
¼ cup soy sauce
¼ cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Hoisin sauce
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp ground ginger
½ tsp dried parsley

Instructions

Combine the soy sauce, brown sugar, apple cider vinegar, hoisin sauce, vegetable oil, minced garlic, ginger, and parsley. Whisk until well mixed.
Reserve 1/3 cup marinade, then add the pork to the remaining sauce. Toss to coat, cover, then place the bowl in the refrigerator to marinate for at least one hour.
While the meat is marinating, prepare the sauce by adding the reserved marinade to a small saucepan and simmer over medium low heat for around 10 minutes, until slightly thickened.
When the meat is finished marinating, thread the pork onto kabob skewers and place on a hot grill for 15 to 20 minutes, until meat is cooked through.
Halfway through the cook time, brush the reserved marinade over the pork kabobs and flip the kabobs to cook the other side. Make sure it’s cooked all the way through.

More Delicious Grilling Recipes To Try

Here are a few more recipes for the grill.

Slow Cooker Chicken Burrito Bowl

Posted by Judy Leave a Comment

This Slow Cooker Chicken Burrito Bowl recipes gives you all the flavors of a chicken burrito in a bowl. Layers of seasoned chicken, black beans, bell peppers, and corn. Serve over rice topped with your favorite garnishes.

If you are craving Chipotle Burrito Bowls (my husbands favorite) but want to save money and make them at home, this slow cooker version is easy and the slow cooker does all the work for you!

Slow Cooker Chicken Burrito Bowl

This can be served in a bowl or it can be wrapped in a soft tortilla with your favorite toppings.

We like to add fresh tomatoes, black olives, Mexican blend cheese, sour cream and chopped avocados or a scoop of guacamole. So good!

Can I Make This In The Instant Pot?

You sure can! If you prefer to make this in your Instant Pot check out our Instant Pot Shredded Chicken Burrito Bowls Recipe.

Ingredients

3 boneless, skinless chicken breasts
1 package of taco seasoning, (mild or spicy)
15 ounce can of corn, drained (or bag of frozen corn)
½ cup of low sodium chicken broth
1 can of black beans, rinsed and drained
10 ounce can of Rotel, mild or original (diced tomato with chopped green chilies)
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
Cooked brown or white rice, (for serving)

How To Make Chicken Burrito Bowls In The Slow Cooker

Place the chicken into the slow cooker and sprinkle a teaspoon of the taco seasoning packet over it. Then add the chicken broth to the bottom of the slow cooker bowl.

Layer the onions and add HALF the taco seasoning packet over the onions.

Add the beans, corn, Rotel and the remaining packet of seasonings.

Add the sliced bell peppers on top of the ingredients. Do not mix in. (If you prefer your bell peppers more crisp then add them the last hour of cooking time.

Place the lid on the pot and cook on high for 4-5 hours or low for 7-8.

Half hour before serving, remove the chicken breasts. Using two forks, shred the chicken.

Add the shredded chicken back to the slow cooker and give everything a good stir. The mixture may look a little watery, but the shredded chicken absorbs a lot of the liquid.

Cover and cook for the remaining half hour.

Serve over rice. Garnish with sour cream, guacamole, and shredded cheddar or Mexican blend cheese.

Chicken Burrito Bowl Topped With Guacamole and sour cream

Slow Cooker Chicken Burrito Bowl

Course Main Course

Cuisine American

Keyword Slow Cooker Chicken Burrito Bowl

Prep Time 10 minutes

Cook Time 5 hours

Servings 6

Author Recipes Simple

Ingredients

3 boneless, skinless chicken breasts
1 package of taco seasoning, (mild or spicy)
15 ounce can of sweet corn, drained (or bag of frozen corn)
1 cup low sodium chicken broth
15 ounce can of black beans, rinsed and drained
10 ounce can of Rotel, original or mild (diced tomato with chopped green chilies)
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
Cooked brown or white rice, (for serving)

Instructions

Place the chicken into the slow cooker and sprinkle a teaspoon of the taco seasoning packet over it. Then add the chicken broth to the bottom of the slow cooker bowl.
Layer the onions and add HALF the taco seasoning packet over the onions.
Add the beans, corn, Rotel and the remaining packet of seasonings.
Add the sliced bell peppers on top of the ingredients. Do not mix in. (If you prefer your bell peppers more crisp then add them the last hour of cooking time.
Place the lid on the pot and cook on high for 4-5 hours or low for 7-8.
Half hour before serving, remove the chicken breasts. Using two forks, shred the chicken.
Add the shredded chicken back to the slow cooker and give everything a good stir. The mixture may look a little watery, but the shredded chicken absorbs a lot of the liquid.
Cover and cook for 30 minutes.
Serve over rice. Garnish with sour cream, guacamole, and shredded cheddar or Mexican blend cheese.

Spinach Dip Recipe With Bread Bowl Option

Posted by Judy Leave a Comment

This Spinach Dip Recipe With Bread Bowl Option is a crowd pleasing appetizer that is easy to make and great served with vegetables, crackers or tortilla chips for dipping.

Spinach Dip Appetizer

This is a great recipe to make when you need a easy appetizer or party dip that everyone will enjoy. Make ahead so it can chill in the refrigerator a couple of hours before serving.

Can I Use Fresh Spinach Instead Of Frozen?

Yes you can! Although this recipe calls for frozen chopped spinach you can easily use fresh spinach instead. Just cook down the fresh spinach and squeeze it dry.

Ingredients

2 boxes of frozen spinach, defrosted, chopped and well-drained
1 cup of mayonnaise
16 ounces of sour cream
1 envelope of vegetable dip mix
8 ounce can of water chestnuts, drained and chopped
8 slices of turkey bacon, cooked and roughly chopped (more for garnish, if desired)
1 loaf of sourdough bread
crackers, pretzels for dipping (if desired)

How To Make Spinach Dip

Drain out excess water from defrosted spinach before adding spinach into a large bowl. Squeeze dry. You can defrost the spinach overnight in the refrigerator or in the microwave.

Add mayonnaise, sour cream, vegetable dip, water chestnuts, and bacon to the spinach. Mix ingredients together well. Make sure that everything is combined.

Cover and refrigerate dip for at least 2-3 hours before serving.

Spinach Dip In Bread Bowl

To add spinach into bread, take a large loaf of sourdough bread and hollow out the center.

Be sure to clear at least one or two cups of bread from the inside, while assuring there’s enough bread to create a wall.

Add spinach dip into the hollow and garnish with additional bacon, before serving.

Turkey bacon has less fat than traditional bacon, and is ideal for this dip.

Spinach Dip in white serving bowl on white plate

Spinach Dip Recipe With Bread Bowl Option

This Spinach Dip Recipe With Bread Bowl Option is a crowd pleasing appetizer that is easy to make and great served with vegetables, crackers or tortilla chips for dipping.

Course Appetizer

Cuisine American

Keyword Spinach Dip Recipe

Prep Time 10 minutes

Cook Time 0 minutes

Servings 12

Author Recipes Simple

Ingredients

2 10 ounce boxes of frozen spinach, defrosted, chopped, and well-drained
1 cup mayonnaise
16 ounces sour cream
1 envelope of vegetable dip mix
8 ounce can of water chestnuts, drained and chopped
8 slices of turkey bacon, cooked and roughly chopped (more for garnish, if desired)
1 loaf of sourdough bread (for bread bowl option)
crackers, vegetables, tortilla chips for dipping

Instructions

Drain out excess water from defrosted spinach before adding spinach into a large bowl. Squeeze dry.
Add mayonnaise, sour cream, vegetable dip, water chestnuts, and bacon to the spinach. Mix ingredients together well. Make sure that everything is combined.
Cover and refrigerate dip for at least 2-3 hours before serving.

Bread Bowl Option

To add spinach into bread, take a large loaf of sourdough bread and hollow out the center.
Be sure to clear at least one or two cups of bread from the inside, while assuring there’s enough bread to create a wall.
Add spinach dip into the hollow and garnish with additional bacon, before serving.

More Delicious Appetizers To Make

Mexican Layer Dip has layers of fiesta Mexican flavor!
Instant Pot Buffalo Chicken Dip is a quick and easy appetizer.
Slow Cooker Spinach Artichoke Dip is rich and creamy and so delicious!

Chicken Meatballs With Zucchini Noodles

Variations And Substitutions

Ingredients

How To Make Chicken Meatballs

How To Make Zucchini Noodles

Chicken Meatballs With Zucchini Noodles

Ingredients

Instructions

Zucchini Noodles

More Delicious Recipes To Try

Instant Pot Stuffed Pepper Soup

Ingredients

How To Make Stuffed Pepper Soup In The Instant Pot

Instant Pot Stuffed Pepper Soup

Ingredients

Instructions

Slow Cooker Pork Tenderloin With Gravy

Ingredients

How To Make Pork Tenderloin In The Slow Cooker

What Is Safe Way To Cook Pork

Slow Cooker Pork Tenderloin With Gravy

Ingredients

Instructions

Recipe Notes

Grilled Asian Glazed Pork Kabobs

Can I Cook These Inside?

What Is The Best Skewers To Use

Ingredients

How To Make Grilled Pork Kabobs With Asian Glaze

Grilled Asian Glazed Pork Kabobs

Ingredients

Instructions

More Delicious Grilling Recipes To Try

Slow Cooker Chicken Burrito Bowl

Can I Make This In The Instant Pot?

Ingredients

How To Make Chicken Burrito Bowls In The Slow Cooker

Slow Cooker Chicken Burrito Bowl

Ingredients

Instructions

Spinach Dip Appetizer

Can I Use Fresh Spinach Instead Of Frozen?

Yes you can! Although this recipe calls for frozen chopped spinach you can easily use fresh spinach instead. Just cook down the fresh spinach and squeeze it dry.

Ingredients

How To Make Spinach Dip

Spinach Dip In Bread Bowl

Spinach Dip Recipe With Bread Bowl Option

Ingredients

Instructions

Bread Bowl Option

More Delicious Appetizers To Make

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