I have to mark this day on the calendar. It is not often that I am cooking on a Saturday (in preparation for another day), let alone posting. To tell you the truth, it has been far too long since I have been organized enough for me to carve out part of my Saturday. Well – I did it!! I can’t believe I am sitting here typing while there is still light in the sky. Amazing.
For the past few years, I really have become a “just in time” gal. I was never like that before I had kids – life has gotten more complicated over the years, and I can never catch up. I have to say, I hate it – I hate running from one thing to the next, barely on time, cramming as much as I can into each and every day. Today things were different. I planned my day very carefully, and my prize? I am completely ready for tomorrow. I am smiling from ear to ear.
So – the funny part of this whole thing? I made a few appetizers to bring to our friend’s house, and I decided to set it all up outside to take pictures. When my girls came downstairs to see what I was doing, they were completely confused. They thought I forgot to tell them about a party we were having. I can’t wait until they grow up and tell people about their mom the crazy food blogger.
It is not often that I post similar entries right in a row, but tomorrow is the Super Bowl, and I just finished making this for the big game, and had to share it with all of you. Don’t get me wrong, the Caramelized Onion and Shallot Dip was delicious…but that was before I tried this one from Cooking Light. This is a much healthier option, and more of a Mediterranean taste. Not only is this great for vegetables, it would be amazing as a sauce for grilled chicken or steak, it would be delicious with pita, the list goes on and on. If you are in the market for a good healthy dip, look no further.
So – I am going to go clean-up the mess I made, because after all, having a party definitely can make a mess. Good thing I was the only one that attended – that means I will have more time to relax afterwards….YEAH!!!!
- 6 ounces nonfat Greek yogurt
- 3/4 cup crumbled feta cheese
- 2 ounces 1/3-less-fat cream cheese, softened
- 1/4 cup low-fat sour cream
- 1 garlic clove, crushed
- 1 1/2 cups finely chopped fresh spinach
- 1 tablespoon fresh dill
- 1/8 teaspoon black pepper
Place yogurt, feta cheese, cream cheese, sour cream, and crushed garlic clove in a food processor; process until smooth. Spoon yogurt mixture into a medium bowl; stir in spinach, fresh dill, and black pepper. Cover and chill.
For a printer-friendly version of this recipe, please click here: Creamy Spinach and Feta Dip