This year has been filled with lots and lots of travel. I’ve taken around 10 trips for work and at least 5 others for pleasure, and I still have three trips left to go before the end of the year! I think I’m right on the edge of traveling a bit too much for my personality but luckily my last couple of trips are going to be really good ones (more to come on that later)! Currently, I am in New Mexico for a quick work trip but unfortunately haven’t been able to explore much since this trip is so short. I really wanted to see some of the cliffside dwellings, but I guess I’ll just have to come back again. On another note, being in New Mexico has given me an excuse to stuff as much Mexican food into my belly as is humanly possible. But the truth is that I never really need an excuse for that.
When I’m not scarfing down Mexican food, I try to keep things pretty light during the week with big salads or healthy casseroles and lots of fresh fruit and veggies as snacks.
This dip is the perfect companion for fresh veggies or crackers as a snack or appetizer. The inspiration for this dip was the Reduced Guilt Spinach and Kale Greek Yogurt Dip from Trader Joe’s. Have you tried it? Amazing! I bought this dip for the first time when Daniel was visiting this summer and we successfully ate it and an entire bag of chips in less than two days. When something is that good, I immediately think about how I can make it at home, and make it even healthier.
The base for this dip is 0% fat plain greek yogurt, which is a lot lighter than mayonnaise or cream cheese- the usual base for a creamy dip like this. I originally thought that I would make a Lightened Up Spinach and Artichoke Dip, but it turned into more of a veggie dip because it’s packed with four different vegetables- artichoke hearts, spinach, onion, and red bell peppers.
I made this recipe one weekend when my girlfriends from college were visiting, and three of us managed to eat almost this entire dip in one sitting, so I can assure you that it will be a crowdpleaser. This dip will make a perfect appetizer for holiday parties or Sunday football games.
Do you have any fun trips coming up during the rest of this year?
- 2 tablespoons olive oil
- 1 5 oz. bag of fresh spinach (or 1 cup frozen spinach)
- 1 cup finely chopped sweet onion
- 1 cup finely chopped red pepper
- 1 large or 2 medium garlic cloves, peeled and minced
- 1 cup 0% plain Greek yogurt
- 1/2 cup artichoke hearts packed in oil, chopped
- 2/3 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1 tablespoon lemon juice
- Add olive oil to a medium pan and heat over medium heat. Add spinach, onion, red pepper, and garlic, and cook until the onion is translucent and soft (about 5-10 minutes), and all the water/liquid is cooked off. Set aside to cool completely.
- Once the vegetable mixture is completely cooled, add it to a large mixing bowl with the greek yogurt, artichoke, salt, onion and garlic powder, pepper and lemon juice. Mix completely and taste to adjust any spices as you'd like.
- Store in an airtight container in the fridge for up to five days. Stir again before serving with crackers or fresh vegetables.