Good morning!! If you haven’t seen it yet, check out my second installment from the Healthy Holidays series from yesterday. I had quite a busy day yesterday, both at work, and after.
I promptly hit the road (and stopped to get Starbucks on the way) to head out with Janae and her husband, and her sister to see Breaking Dawn. So. Much. Fun. I laughed at inappropriate times, ate too much candy, and had way too much fun. Pretty much a win.
Fact: I purposefully tried to be as pale as possible, we were seeing a vampy movie after all.
So I don’t think that I can stress enough how much I LOVE spinach dip. Love it. This recipe is high protein, low fat, filling, and just YUMMY! It makes a great holiday party appetizer, or be like me and the husband and eat it for dinner with veggies and chips. I won’t judge!
Spinach Dip (makes about 2 cups of dip)
1/2 onion, chopped
2 tsp. chopped garlic
3 huge handfuls of baby spinach, roughly chopped
1 can or about 1 cup chopped artichoke hearts
1 can white beans
salt and pepper
3/4 cup shredded mozzarella goat cheese, divided (or regular, whatever you like)
1/4 cup goat cheese crumbles
Preheat the oven to 425º. Saute the onions in the cooking spray until soft. Add garlic and spinach. Saute until the spinach is cooked down, but not fully. Add the artichoke hearts, remove from the heat and set aside.
Rinse and drain the beans and add to a food processor or blender. Process until smooth and creamy, you may need to add a small amount of water to get it going, but that will depend on your situation.
Add the beans, salt and pepper, and 1/2 cup of the shredded cheese to the sauteed onions, garlic, and spinach and mix. Transfer to a baking dish that’s been sprayed with cooking spray. Top with the remaining cheese and bake until the cheese is melty and bubbly.
Enjoy with sliced veggies or chips. Just try to let it cool enough so that you don’t burn your mouth, something I did not do… 🙂