This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
This Stove Top Spinach Balls recipe contains spinach, stove top stuffing mix for chicken, kraft grated parmesan cheese, egg, butter or margarine and more.
This Italian Spinach Spread recipe contains spinach, red pepper, good seasons italian dressing mix, kraft shredded low-moisture part-skim mozzarella cheese, breakstone's or knudsen sour cream.
This Corn-Chipotle Spinach Dip recipe contains philadelphia cream cheese, corn, kraft grated parmesan cheese, kraft zesty italian dressing, spinach leaves and more.
