Happy Friday the Thirteenth!
And, happy kickoff to OFFICIAL HOLIDAY PARTY WEEKEND. With next weekend being reserved for family time and having such a short space between Thanksgiving and Christmas, I feel like this weekend is our ONE SHOT to squeeze in as much merry-merry-merry as we possibly can. Are you ready? Because by Sunday evening, you’ll be exhausted.
Given all the holiday hubub, you will of course be forgiven if you haven’t planned ahead on what to bring to all your festive engagements. Well, well, well, check out this dip, people. With only 5 ingredients, it’s a cinch to prepare. It’s also yummy and actually has some vegetables in it (!), making it healthier than 99% of the things you’ll be eating over the course of the next two weeks.
SPINACH AND SUNDRIED TOMATO DIP (recipe from Chef in Training)
1 8-oz block reduced-fat cream cheese, softened
1 10-oz package frozen chopped spinach, thawed and drained (with water squeezed out)
1/4 cup sundried tomatoes packed in oil, chopped
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
pinch salt (if needed)
Mix all ingredients and serve with crackers, pita chips, or toasted baguette slices. Keep refrigerated if not serving right away.
OK. I know this has cream cheese for its base ingredient, but I stand by it as a reasonably healthy choice for this time of year. At least you’re getting some veggies in there!