Quick, Easy, and Not-so-Bad Spinach Dip
Yesterday I hosted a Make-and-Take Essential Oils class where we made homemade products ranging from bath salts and sugar scrubs to pillow sprays and bug sprays. We had lots of fun making fun products from around the house, and essential oils, to replace things we usually use that are either 1. expensive or 2. full of chemicals. And now we know exactly what’s going on our body and into our body through our skin! Much fun! However, one of the biggest hits from the party was the Spinach Artichoke Dip. I intended to make Spinach Artichoke Dip, but someone - I won’t call anyone out here - forgot the artichokes. So, here we are. This is how you can pull it together yourself.
Spinach Artichoke Dip
16 oz frozen chopped spinach
(8 oz artichokes, chopped - clearly optional)
8 oz low-fat cream cheese
8 oz non-fat Greek yogurt
1/2 cup Parmesan cheese
1/2 sweet onion, chopped
2 cloves garlic, minced
1/2 tsp Kosher salt
1/4 tsp ground pepper
1 tsp olive oil
Heat the olive oil over medium heat in a medium saucepan. Add the onions and sauté until translucent. Stir in the garlic and cook for 30 seconds. Add spinach, (artichokes), cream cheese, and yogurt. Stir occasionally, until the cream cheese is melted and the mixture stirs easily. Stir in the parmesan cheese, salt, and pepper. Taste and add salt as needed.
Serve with multi-grain chips and pepper slices.
But you came to see Cora, right?
