Baked Spinach Dip Canapes


24 bites

  • 6 slices Original Ezekiel 4:9 Sprouted Whole Grain Bread
  • 1 tablespoon extra virgin olive oil
  • 1 pound baby spinach
  • 1 teaspoon fine sea salt
  • 1 1/4 cup whole milk ricotta
  • 1/2 teaspoon black pepper
  • 3/4 cup plain Greek yogurt
  • 1/3 cup finely chopped roasted red peppers
  • Lemon zest, optional
  1. Preheat oven to 350°F. Lightly oil a mini muffin tin.
  2. Flatten bread with a rolling pin and use a small round cookie cutter to cut each piece into 4 circles. Press the circles into each of the depressions in the muffin tin and bake until toasted, about 8-10 minutes. Set aside.
  3. In a medium skillet, heat oil over medium heat. Add spinach and salt and cook until wilted. Transfer spinach to a fine strainer and press with a spatula over the sink to remove as much liquid from the spinach as possible. Roughly chop spinach.
  4. In a medium bowl, combine spinach, ricotta, and pepper. Fill bread crusts with ricotta mixture. Bake until heated through, about 10-12 minutes. Allow to cool for 5 minutes.
  5. Top with yogurt, red peppers, and lemon zest if desired. Serve immediately.

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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