The other day I went to Olive Garden and I wanted to order an appetizer sooooo badly. But I knew that…
1) I would not be able to eat a salad, soup, entrée and an appetizer in one sitting
2) the appetizers in these restaurants are not necessarily the healthiest ones.
So now that my sister has given birth and many friends and family are visiting her to see the new baby, Titi Madelyn is taking care of the kitchen. People in this house are not-vegetarian, but they have been the last few days because I will cook, but only things I am able to eat too.
The weekend is when people are mostly visiting and I am making dips left and right to at least have something for people to nibble on while they visit. Last Sunday it was my Veggie Dip – something I can make without even thinking, if I have all the ingredients. Last night I made my Tomato Basil Bruschetta mix.
Today… my version of a Spinach Artichoke Dip. I do not count calories… that’s not my thing. I am not really sure if it’s a “healthier” version of what they serve at Olive Garden. But at least I do know all the ingredients it went into making it. Super easy too… great to make ahead and just pop in the oven when guests and visitors arrive.
SPINACH ARTICHOKE DIP
1 package frozen spinach, thawed and squeezed dry 1 package of frozen artichokes, thawed and chopped 1 small yellow onion, diced 1 ½ cup Pecorino Romano cheese, grated 1 package cream cheese, room temperature 1 cup plain yogurt ¾ cup eggless mayonnaise About ¼ cup of Olive Oil Salt and Pepper to taste Garlic Powder to taste
- In a large bowl combine all ingredients. Mix well.
- Transfer to an oven safe dish and bake at 375F for about 30 minutes.
Serve warm with tortilla chips, crackers or toasted bread.