I had to laugh yesterday when I saw that Sheila had posted spinach and artichoke dip. Because I, too, had just made one with intent to blog.
It reminded me of high school when we would show up wearing matching outfits. And not just on the days when we were wearing swim team or golf team t-shirts to advertise our meet/match that day.
I may or may not still wear the 2005 swim team shirt- tie dye with the slogan “Put on your suit and go to work!” Classic. And the Golf ’06 shirt “The grass is always greener on the back nine.”
Our coach was convinced that there was an underlying sexual innuendo to that one. We probably would have been considered cooler if there had been.
Anyway, we used to arrive at school with coordinating outfits by accident. Which was made more embarrassing by the intentionally matching green trench coats and the hot pink school bags that our moms both got as part of a Clinique bonus. This was real life.
So I’m sharing my version anyway because it’s a different approach than Sheila’s, and I encourage you to try both! Invite some friends over and go buck wild with a box of Triscuits.
Lightened Up Spinach & Artichoke Dip
8 oz reduced fat cream cheese, or neufchatel cheese
1 1/2 cups plain nonfat Greek yogurt
1 cup Parmesan cheese
10 oz frozen spinach
15 oz can artichoke hearts
salt & pepper
In a medium sauce pan, melt together the cream cheese, Greek yogurt, and Parmesan cheese, stirring occasionally until slightly bubbly.
Defrost the spinach and squeeze out the excess water. Drain the artichokes and give them a rough chop.
Stir the spinach and artichokes into the cheese mixture, and season to taste with salt and pepper. Pour in a baking dish, and bake at 350 degrees for 30 minutes or until slightly golden and bubbly.
I’ve eaten my fair share of spinach and artichoke dip and I promise you this does NOT taste low fat. The Greek yogurt gives it a nice tang and I loved it. The GS loved it so much he schmeared it on a bagel the next morning.
To each his own.