Week #4: Spinach-Artichoke Dip

This weekend I’m up in the great city of Burlington, Vermont, visiting my sisters and finally doing something that has been 3 years in the making! (I’ll divulge next week)  I got up here on Friday evening with plans for a homemade meal for the 3 of us!  When we were finally all together, we came to the conclusion that we needed to be healthy since the week had kind of gotten away from us, but we were still going to have some fun food.

The meal started out with a kale salad, not with salad dressing, but with smushed avocado and fresh lime juice. Raw kale has a different texture if you haven’t had it before…in my opinion it’s more chewy than spinach, and definitely more so than regular lettuce. However, the nutrient benefit is so great, especially when combined with the good fats from avocado & micronutrients of the lime.

Green & Good!

The next course was a 100% whole-wheat homemade cheese pizza. I didn’t take a picture of it because, well, I’m sure most people know what a cheese pizza looks like.  It was super delicious, and my sisters approved!

A couple of hours later we decided to indulge some more with a delicious new recipe for an old favorite! Spinach Artichoke Dip can now be found at every restaurant and in the frozen aisle at your local grocery store…but have you ever looked at the “extra” ingredients? The salt, the fat, the preservatives?  This recipe makes about 3 cups of dip; it’s tasty and filling, but not enough to weigh you down (and regret eating way more of it than you should have).  You’ll need:
2- 15.6 oz cans of Artichokes, drained & rinsed
1-  Brick of Frozen Chopped Spinach, thawed
1-  8oz Brick of Neuchâtel Cheese (1/3 fat Cream Cheese), softened
3/4 C Greek Yogurt
1C Mozzarella Cheese
1-3 Garlic Cloves (Optional, or add more if you love garlic!)

Once the brick of spinach is thawed (or microwave it for 10 minutes, place on a plate with paper towels to absorb some water), squeeze to remove excess water.

Place all the ingredients in the food processor; pulse to combine.  Scoop into an oven safe dish and bake at 350° for 20-25 minutes until the ingredients are melted.

Never going back to another version.

We served ours with slices of multi-grain baguette and sliced apples…and later tortilla chips when we ran out of the other good stuff.

This morning Alicia made some delicious whole wheat pancakes complete with a fruit salad! Off to a good start for the day, we’ll see where it leads 🙂

I hope you enjoy your weekend!
And as always, Happy Eating!

This entry was posted in Appetizers, Food Ideas for You, Soups & Salads. Bookmark the permalink.

1 Response to Week #4: Spinach-Artichoke Dip

  1. Pingback: R & R…or Something Like It. « Noelle's Notebook

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