Its been a crazy week. One of those weeks that makes you want to spend an entire day in bed just relaxing & sleeping. Given that I have an (almost- whaaat) two year old and a slam packed weekend, an entire day in bed isn’t looking likely ;). BUT, I did take a little time off work this week to get my hair done:
Time in the kitchen always makes me happy too!! I re-made a recipe I made a longgg time ago, a healthier spinach and artichoke dip. I am re-posting the recipe because it is that good! Note: this isn’t like the dip you get a restaurants (packed full of fat), so you must actually enjoy the taste of artichokes to like this ;)).
- Fresh spinach- bowl full (or desired quantity)
- 2 15-ounce cans of artichoke hearts
- 1 15-ounce can of white beans (whatever white beans you can get your hands on)
- 3-4 tablespoons of olive oil
- Juice from 1 lemon
- chopped garlic (desired amount)
- 1/4-1/2 teaspoon ground red pepper
- 1/3 cup Parmesan cheese (+additional cheese to top dip)
Preheat oven to 350
On the stove over medium/medium low heat, wilt spinach in a little bit of olive oil. In a food processor or blender, mix together wilted spinach, drained artichokes and white beans, olive oil, lemon juice, garlic, red pepper and parmesan cheese. You can either blend until smooth or leave some chunkier pieces (however you like it!).
Place mix into baking dish, top with additional cheese. Bake for 45 minutes. Enjoy with veggies, tortilla chips, or pita chips.
This is a picture pre-bake I didn’t nab one post bake):
Josh enjoyed it (again) so much, he asked me to make a batch for his man day on Friday!
Are you having a busy week???