Trader Joe’s Canola Oil Spray 3/4 cup Trader Joe’s Gluten Free Pancake and Waffle Mix 1 teaspoon salt 1/2 teaspoon baking powder 2 eggs, lightly beaten 1/2 cup milk 1 package (12-ounce) Trader Joe’s Spinach Dip 1/2 cup crumbled feta cheese 1/4 cup Trader Joe’s Sundried Tomatoes in Oil, drained and chopped 2 tablespoons Trader Joe’s Mixed Olive Bruschetta Preheat oven to 400 degrees F. Prepare an 8-inch square glass baking dish by spraying with canola oil spray. In a medium bowl, whisk together pancake mix, salt and baking powder. Add eggs and milk; whisk until thoroughly combined. Pour batter into pie plate. Drop spinach dip by spoonfuls on top of the batter. Sprinkle top with feta cheese, sundried tomatoes and olive bruschetta. Bake for 35-40 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. 6 servings