It is Friday evening and I long for the days where me and 3 of my best buds would get together and meet at Cheddar's. Fridays after work meant Santa Fe Spinach Dip and mojitos! Lots of them. One of those special individuals is no longer with us and I have probably only had the dip once since his transition. I am thinking of him today...so I am going to have our Friday after work dip my way. I had not changed my eating habits back then and we used to get 3-4 appetizers and almost lick the plates clean! And perhaps it was more the fellowship than the dip but we never found any that could match it.
Though I am no longer eating dairy, I can still enjoy one of my favorite dips without the calories and the allergy trouble afterwards. So I am using Greek yogurt instead of cheese and preparing a cold spinach dip. And because it has been a long week and I don't feel like making any tortilla chips, I am going to eat my dip with fresh veggies. This dip is best on warm pita bread, tortilla chips, vegetables, Melba toast or crackers.
10 oz fresh spinach
1 tsp butter
1/4 c sweet onion
1 garlic clove, minced
1 8 oz container Greek yogurt
Dash of lemon juice
1/2 tsp salt
1/4 tsp pepper
2-3 tbsp chopped red pepper
Blanch spinach for 1 minute and drain well.
In medium skillet add butter and cook onion and garlic until translucent. Combine all ingredients and mix well. Refrigerate and let stand for 30 minutes. Serve.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.