Appetizers

Danish Stuffed Spinach Bread

Summary

Yield
1 Loaf
SourceDiane Merkle (1994)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 pk
spinach (frozen, 10oz.)
8 oz
Danish feta cheese
8 oz
Danish Fontina cheese
1
onion, small (minced)
 
olive oil (small amount)
 
garlic (small amount, minced)
2
eggs (beaten)
1⁄4 c
heavy cream
1 T
dill
  pn
cayenne
 
Salt and pepper (to taste)
1 T
lemon juice
 
French or Italian bread (1 1/2 long thin loaves or 1 shorter fat loaf, scooped out)

Instructions

Preheat oven to 350 degrees. Thaw spinach until it can be cut into cubes. Heat oil and sauté onion and garlic. Add spinach and cook until all liquid is absorbed. Remove from heat and add remaining ingredients. Stuff spinach/cheese filling into bread. Surround bread in foil for a softer crust or bake without foil for a harder crust. Bake 30 minutes or so. 

Joanie's Cheese Dip

Summary

Yield
10 Servings
SourceDiane Merkle (1995)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 c
Jarlsberg Swiss cheese, shredded
2 c
sweet onions, diced
2 c
Hellmann's mayonnaise

Instructions

Mix well and bake in shallow baking dish at 350° for 20 to 30 minutes. Serve hot with Ritz crackers. 

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