Vulture Dip

Watch the crowd devour this one, just like vultures!

Vulture Dip

1 (10oz) package frozen chopped spinach, thaw and squeeze out all liquid

1 cup diced tomatoes, drained

1/2 cup picante sauce

1 8oz package cream cheese, softened

1 teaspoon cumin

2 cups shredded Mexican Cheese blend

Combine spinach, tomatoes, picante sauce, cream cheese and cumin in a bowl. Fold in 3/4 of shredded cheese. Spoon into shallow, oven proof serving dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.

Source: Inspired Cooking - First Presbyterian Church Cookbook

Spinach-Black Bean Lasagna

This is a wonderful vegetarian lasagna! Not being a vegetarian I always struggle with preparing meals to take to someone who is. This has become my favorite. Hearty because of the black beans and a nice alternative to a basic lasagna.

Spinach-Black Bean Lasagna

2 large eggs, lightly beaten

1 15oz container ricotta cheese

1 10oz package frozen chopped spinach, thawed and drained

1/4 cup fresh cilantro

1/2 tsp. salt

4 cups shredded Monterey Jack cheese with peppers

2 cans black beans, rinsed and drained

1 (2 pound 13oz) jar pasta sauce ( I use Ragu because that is the one i have found to come in that exact size)

1/2 tsp cumin

9 precooked lasagna noodles

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside

Mash beans with potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixturee on bottom of a lightly greased 13x9 inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350 for 1 hour; uncover and top with cheese. Bake 5 more minutes or until cheese melts.

Source: Southern Living

Spinach Salad Dressing

Worth the few minutes it takes to shake it up!

Spinach Salad Dressing

2/3 cup vegetable oil

1/4 cup white wine vinegar

2 TBSP white wine

2 TBSP soy sauce

1 tsp sugar

1 tsp dry mustard

1/2 tsp curry

1 1/2 tsp salt

ground pepper

Add to mason jar and shake.

I usually use this with spinach, red onion, feta crumbles, tomatoes and cucumbers.

Source: Lilly