This is an old recipe that was in a MAJOR need of a facelift. So here we go!
New:
Old: (Yes, thank you Instagram for the filter)
I don't often make appetizers unless there is a party or friends come over because I will eat more than I need to. However, J was grilling one of my favorite dishes, BBQ Ranch Turkey Burgers and we needed something else to go with. Heading over to another "healthy" blog, Skinny Taste, I found this recipe for a spinach dip. I'm not normally a spinach eater, but combine almost any vegetable with cheese, and I'm on board. Originally, the recipe I found was for a "cold" spinach dip but me being me, I wasn't paying attention and I thought it was for a hot dip (because who wants to eat spinach cold?) Luckily, Gina at Skinny Taste, had a similar hot recipe and only required 2 additional ingredients which I just happened to have on me.
Spinach Dip
Serves: 8-10
Cook time according to Gina? Doesn't say.
Cook time according to Rachel? 30 minutes (once spinach is thawed)
How hard was this for Rachel to make? Easy breezy
10 oz frozen chopped spinach, thawed & drained
1/2 cup light sour cream
5 tbsp light mayo
1/3 cup Parmesan cheese
1 clove garlic, chopped
1/4 cup scallion, chopped (thanks J for teaching me scallions & green onion are the same thing)
1 cup shredded part skim mozzarella cheese
pepper to taste
Veggies to dip (or crackers)
Note: garlic & mozzarella not pictured as this photo was taken for the "cold" dip
Directions:
Preheat oven to 375. Combine all ingredients in a medium bowl. Mix thoroughly. (See, EASY!)
Old:
New:
Pour mixture into baking dish. (I really need to get less deep dish) Bake for 20-25 minutes until hot & cheese is melted.
Yep...forgot to take new pics of these steps, but I think you get the gist.
That's it!
Creativity Counts: OK, so the initial recipe didn't call for any mozzarella, so I didn't buy any at the store. Luckily, I had 4 string cheeses and 2 slices of mozzarella just hanging in my fridge that I chopped up and it worked perfectly!
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