Spinach and Nut Spread a great addition to your appetizer board
If you’re like, 99% of the world population, chances are you’re super excited and eager to say sayonara to 2016. We’re not gonna start listing the reasons, because we’re pretty sure you’re all well aware of them… I mean, it would be nice if 2016 stopped taking away awesome human beings, for starters… But anyway, let’s not focus on that.
I’m sure some good things happened this year, right? Like… uuhhh…. like…. Cubs winning the World Series? No? Maybe? Ok, so maybe the world as a whole didn’t have the best of luck in 2016. But hopefully you, personally, had something good happen throughout the year!
We’re very fortunate to say we had a few: we got to spend most of the summer with our parents, our sister and her family; we had a beautiful wedding that was a great success despite having only 3 months to prepare it; we have a brand new website design that we love; and even though we had a couple of work related setbacks, we’ve had the opportunity to establish relationships with some brands that not only put out great products, but have also great integrity.
The recipe we’re sharing today features one of these companies.
Back to Nature has been creating delicious, high quality products since 1960. From cereal, granola, cookies and crackers, to juices, trail mixes and soups. The company’s name pretty much explains their philosophy : to create simple, great tasting products, inspired by nature’s best ingredients.
This spinach and nut spread is a super simple, delicious, nutrient packed appetizer that you will want to serve this Holiday season , on game day or any friends or family gatherings. We used Back To Nature’s mix of roasted cashews, almonds and pistachios, which we love because it combines three of our favorite nuts, and especially because they are roasted without any oil added.
Serve it along with some crackers, as a part of an appetizer board, or you can even baked it inside crescent rolls or puff pastry!
- 1 tbsp olive oil
- 10oz baby spinach
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- ¼ to ½ tsp salt (to taste)
- ¼ tsp black pepper
- 1½ to 2 tbsp balsamic vinegar (to taste)
- 1 cup Back To Nature Cashew, Almond & Pistachio Mix
- 2 tbsp nutritional yeast or Parmesan cheese
- Heat olive oil in a large, deep nonstick skillet. Add spinach, garlic, ¼ teaspoon salt and smoked paprika and cook medium heat for 5 minutes. Add vinegar and continue cooking for 3 more minutes
- Transfer the cooked spinach to the food processor. Add nuts and nutritional yeast or Parmesan cheese and pulse until well combined. Adjust salt if necessary.
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