I'm not one to make appetizers for meals. We're lucky to just get the main course and a side dish or two. Appetizers and desserts are few and far between as a general rule at our house.
But the photograph of a spinach dip caught my eye at the grocery store one Saturday morning a few weeks back, and I had to try it.
The recipe for Creamy Spinach and Red Pepper Dip was on the back of the box of Triscuit Thin Crisps that I was buying. I immediately thought how good it would be teamed with the grilled steak sandwiches we were having for supper. If I made that dip, plus my daughter's favorite pizza dip, I could also skip making a salad, I reasoned.
So I bought the Triscuits as well as the ingredients I needed to make the two dip recipes.
I very seldom cook with spinach. I don't know why, but I don't. But I was careful to drain the spinach the best I could, even using my salad spinner, as I had seen suggested in a review for another recipe recently. It only took a few minutes to make the dip, which I refrigerated until suppertime.
My family enjoyed our dips that Saturday night. It was nice to have some different foods on a table -- fun foods at that!
I'm glad I looked on the back of that Triscuit box. I'm always looking at those back-of-the-box recipes. Some of my favorite recipes come from the back of a box. Look for more in coming weeks.
Creamy Spinach and Red Pepper Dip
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped roasted red peppers
- Triscuit Thin Crisps
Refrigerate several hours or until chilled.
Serve as a dip with the crackers.