Superbowl Snacks

Hearts of Palm & Spinach Dip

Super Bowl Sunday! The biggest sports day of the year is here! You can’t watch the game without some delicious snacks. Before the pandemic, I used to host sports parties in my house when my son would bring a bunch of friends home to sit and scream in front of a TV. Growing boys would show up hungry and I needed to feed them.

Now with Covid, it’s just our family, but I still like to prepare foods like chicken wings and dips. Especially this dip. A cousin of the Artichoke-Spinach, this Hearts of Palm & Spinach Dip is the perfect venue and it’s approved by many American boys. You can make it ahead of time and simply stick it in the oven during game time. Serve with whole wheat pita chips or any other chip of your preference. You can find this recipe and many others in my cookbook Latin Superfoods.

Hearts of Palm Spinach Dip

 

Hearts of Palm & Spinach Dip

Serves 6 people

 

3 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 large onion, finely chopped (about 1 ½ cups)

Kosher salt and freshly ground black pepper

Freshly ground nutmeg

Two 14-ounce cans hearts of palm, drained, rinsed, and pat dry

One 10-ounce package of frozen spinach, thawed and excess liquid drained

½ cup light sour cream

1 cup light mayonnaise

½ cup light cream cheese

¼ cup freshly grated Parmesan cheese

Equipment: one 7  X 11-inch baking dish lightly coated with cooking spray

  • In a medium skillet warm the olive oil and cook the garlic until it just starts to turn golden brown, about 2 minutes. Add the onion, season with salt, pepper, freshly ground nutmeg and cook until soft and translucent, stirring occasionally for another 3 to 5 minutes. Transfer to a plate and cool completely.
  • Combine the hearts of palm, spinach, sour cream, mayonnaise, cream cheese, Parmesan, and the onion mixture in the bowl of a food processor and buzz until the mixture is smooth and homogeneous. Season again with salt and pepper. Spread the mixture into the baking dish. At this point, you can cover with plastic wrap and refrigerate for up to 3 days ahead of time.
  • Preheat the oven to 350˚F. Bake until hot and bubbly, about 20 to 25 minutes. Serve hot with pita, crackers, or tortillas.

 

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Green Goddess Sandwich

Green Goddess Sandwich

This Green Goddess Sandwich is featured in one of the photos I supplied for Best Leftovers Ever, a new competition show on Netflix in which I participate. You can catch me on episode 8, called Bland to Flavor Bombe. In the first few moments of the episode, I talk a little bit about cooking for my kids and how we incorporate leftovers all the time. (No, I don’t make this sandiwch on the show.)

Zero food waste is the name of the game. It’s the theme of the show, it’s the idea of this sandwich, and it’s something I practice every single day in my house.

Inspired by a recipe from Bon Appetit, this sandwich proves that the secret to creating delicious meals, even in the winter, is to be creative with the simple things. Especially this time of the year, when I’m indoors a lot, I want to feel really good about what I put inside my body.

(Speaking of Bon Appetit, a magazine I LOVE to cook from, check out the recent article I wrote for them about Brigadeiros.)

Every ingredient has a variable opportunity. While I love to use Mozzarella cheese, many other types of cheeses go well in the sandwich: Minas cheese (from Brazil), for sure, Feta cheese, or goat cheese. Arugula can be substituted for fresh spinach, fresh basil or green lettuce. The multi-grain bread is my favorite option, but if white bread is what you have in the fridge, go for it.

The Green Goddess spread is a beauty. It’s a sauce, it’s a spread, it’s a dip. It’s one of the most versatile sauces invented in recent times; the taste is fresh and sharp. Keep the recipe and use it as salad dressing as well.

Ready to start cooking in 2021? Ready to incorporate leftovers and turn them into incredible meals? Give yourself an ultimatum. No more take out dinners. No more junk food. Start cooking today! Your health is altogether the effect of your own choices.

 

Green Goddess Sandwich

Makes 2

 

For the Spread:

¼ cup basil

½ cup parsley

¼ cup mayonnaise

¼ cup plain Greek yogurt

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

 

For the Sandwich:

4 slices multigrain bread

¼ English cucumber, thinly sliced

1 avocado, thinly sliced

8 oz mozzarella, sliced ¼-inch thick

2 cups arugula

 

  • Make the Green Goddess Spread: Place the basil, parsley, mayonnaise, yogurt, and lemon in a blender. Add the olive oil in a steady stream. Season with salt and pepper.
  • Place the cucumber in a small bowl. Sprinkle with salt and let it drain for at least 20 minutes, until it becomes crunchy. Toss with olive oil.
  • Spread one side of each slice of bread with the Green goddess spread. Divide avocado between 2 slices of bread. Season with salt and pepper. Top with cucumbers, mozzarella, arugula, and close the sandwich.

 

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

I’d love to know what you think about this article. Please send an e-mail. I’d love to connect with you.

Make sure to share this story with someone who cares about this topic.

If you prepare any of the recipes on the site, snap a photo and send it to me!

Follow my food adventures on social media,

Instagram

Facebook

Twitter

Contact me

And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

 

 

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