Ingredients
1 loaf multi-grain bread, or French bread Dash of garlic powder Pinch of crushed red pepper flakes 1 roasted red bell pepper, sliced (I also use fresh red bell pepper) 1¼ cup mozzarella cheese 1 tbsp. freshly chopped parsley Spinach Dip Spread: 1 cup 0% plain Greek yogurt ½ tsp. onion powder black pepper, to taste ¼ sea salt, more or less to taste 1 tbsp. minced garlic, approx. 6 cloves 1 (3oz) container of fresh baby spinach Instructions Preheat oven to 350 degrees F. Line baking sheet with aluminum foil. Slice the loaf of bread in half, lengthwise, and place cut-side up on the baking sheet. Place a non-stick pan over medium heat. Spray with non-stick cooking spray. Add in the spinach and minced garlic - cooking until the spinach is wilted. Combine remaining ingredients for the Spinach Dip in a small bowl. Add wilted spinach/ garlic to the bowl and stir until combined. Spread the spinach dip over both slices of bread, followed by the roasted red bell pepper slices, parsley, garlic powder and red pepper flakes. Bake for 15-20 minutes, or until the cheese has melted. If you like your cheese a little on the burnt side, set the oven to broil on LOW for 2-3 minutes - keeping an eye on it and removing once done to your preference. Remove from oven and allow to cool a few minutes before slicing into 12 equal slices per half. Nutrition Serves: 24 slices Calories: 73 Fat: 1.6 g Saturated fat: 0.7 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 10.8 g Sugar: 1.3 g Sodium: 143.1 mg Fiber: 0.5 g Protein: 4.4 g Cholesterol: 4.6 mg |