Red Pepper and Spinach Dip, Three Ways!

I visited my sister in Phoenix over the weekend, and made this dip for her and her friends! I made it a little on the spicy side to give it a nice kick and they loved it! The sweet red peppers and spinach are a perfect combination in this dish. I have used this recipe in three different ways, so it is really versatile! I serve it as a dip, I mix it in with some hot pasta for a quick and easy red pepper and spinach alfredo, I also use it as a filling for panini's and sandwiches! Try a batch of this yummy dip and all the different ways to eat it!

Ingredients
- 1 cup diced sweet bell pepper
- 1 packet of frozen spinach, thawed and drained thoroughly
- 3 TBSP butter
- 3 TBSP flour
- 2-1/2 cup half and half (fat free if you like)
- 1 cup your favorite shredded cheese
- 4 oz reduced fat cream cheese softened
- 1/3 cup parmesan
- 1-1/2 cup diced tomato (fresh or canned)
- 1/3 cup spicy diced jalapeño
- 1/2 TSP crushed red pepper
- salt and pepper to taste

Directions
- In a medium non stick pan melt 3 TBSP butter on medium heat.
- Add the sweet red bell peppers and let cook for 2-4 minutes.
- Add 3 TBSP of flour and mix with a whisk, stirring occasionally for 2-3 minutes (until the flour absorbs the butter and turns a golden color).
- Add half and half and whisk until smooth, as the mixture heats it will start to thicken.
- Add spinach, jalapeño, tomato and crushed red pepper, mix until everything is well combined.
- Add shredded cheese, parmesan and cream cheese and mix until cheese is mixed thoroughly.
- Season with salt and pepper.
- Serve hot with tortilla chips or crackers.

Arugula Pesto Panini

Yesterday, my book club met at one of my favorite little cafe's in town.  I love this place because it quaint, cozy, intimate, and just a great place to meet friends, enjoy some coffee, and of course, discuss a good book - especially on a rainy day like yesterday.  Anyway, they serve this AHH-MAZING sandwich that I just had to make at home because it was too good to not share with y'all.  Here is my version this cafe inspired favorite!

Ingredients:

2 Slices of your favorite bread 

Cream Cheese (I used 1/3 less fat)

Avocado slices from 1/2 of an avocado 

Spinach

Arugula Pesto

Salt & pepper to taste

Cooking Spray (I use Pam with Olive Oil)

Directions:

1. For the arugula pesto, I made a pesto sauce using a basic pesto recipe (see Krishma's Pesto Recipe) and replaced 1/2 of the basil with organic arugula (so if your pesto recipe calls for 2 cups of basil, use 1 cup basil and 1 cup arugula) to give it a nice sharp taste.

2.  On a multi grain bread, spread cream cheese on one piece of bread and the pesto on the other piece of the bread.

3.  Place the two pieces of bread together and put them in a panini maker that you have sprayed with some cooking spray.

4.  Once your bread has toasted and you've got the nice grill marks on there, pull it out of the panini maker and let it cool for a few minutes.

5.  Open the sandwich and place more cream cheese and/or pesto on the inside if needed.

6.  Place sliced avocado and a little salt & pepper on one side of the sandwich.

7.  Finish off with some spinach, place your second piece of bread on top, & enjoy!

Note, typically a panini is made on Italian white bread but as you know, I like to make things as healthy as possible, so I switched it up and made it on a multi grain bread instead.