Easy Spinach Dip
12 - 16 oz frozen spinach, defrosted and warmed
8 oz low-fat cream cheese
8 oz sour cream (or mayo)
1/3 cup Parmesan cheese
1 clove garlic (or more to taste)
salt, cayenne, paprika
Combine spinach and cream cheese, add Parmesan cheese and seasonings. Can be served as is, but for a creamer dip add sour cream.
Turnips and Cheese
4 - 6 turnips, medium (one turnip per serving)
2 oz cheddar cheese, shredded
1/2 cup sauteed onions (see recipe below)
salt and pepper
Wash, peel and slice turnips. In a skillet, add water and sliced turnips in a single layer. Bring water to a boil, flip over turnips then move to an oiled baking dish. Turnips are still crisp, but hot. Single layer turnips, onions, and cheese. Sprinkle salt and pepper before final cheese. Repeat with cheese on top.
Sauteed Onions
When onions are on sale in abundance, save them from spoilage by sauteing in batch. Peel, slice, dice, and chop as many onions as available and either saute in a skillet or fill a four quart crock pot and set to high for the day or low over night. I store a cup of the cooled onions in the frig and the rest in separate containers in the freezer. When I need onions, there they are.
Warning: Your home will smell delightful for hours, but eventually onions become overpowering.
