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Tasty Tuesday: Spinach Artichoke Dip

December 29, 2015

 

 

Spinach Artichoke Dip: Who doesn’t love it!  Perfect for an appetizer, night home alone, a quick last minute dish, or as a topping for chicken!  This recipe is one that I like to make because it is a crowd pleaser and I almost always have the ingredients on hand.  You will need:

  • 1 package frozen spinach- thawed, chopped, drained

  • 1 jar artichoke hearts- rinsed, drained, chopped

  • ½ C plain greek yogurt

  • ½ sour cream (regular or low fat, your choice!)

  • 4 oz. softened cream cheese (regular or low fat, your choice!)

  • 2 Tbsp grated parmesan cheese

  • ½ C mozzarella cheese, divided

  • 2 cloves garlic (Fresh is best!)

  • ¼-1/2 tsp red pepper

Preheat the oven to 350 degrees.  Get started with thawing the spinach and getting all the water out.  (There is a ton of water in frozen spinach and it is important to remove as much water as possible.)   I like to chop the spinach into very small pieces for easier dipping.  Now rinse the artichokes and chop them as well. 

 

 

 Place the chopped spinach and artichokes in a medium bowl.  Mix the Greek yogurt, sour cream, and softened cream cheese, grated parmesan cheese, ¼ C of the mozzarella cheese, minced garlic, and sprinkle of red pepper to suit your taste. .  (I like to use Greek yogurt to add some protein and reduce calories from sour cream.)