Every once in a while I host a girls night at my place. Our weekends are always so busy, so I invite the girls to come over after work. I prepare dishes that can be made the night before, so I don't have much to do when I get home from work. This week I decided to make Spinach Dip, and Buffalo Chicken Mac and Cheese. This recipe for Spinach Dip is loosely based off of a recipe I found on Cooking Light's website. This dip could be served hot or cold, I decided to serve it hot.
You will need:
1 teaspoon Olive Oil
3 cloves of Garlic
1 package of Frozen Spinach, thawed and water squeezed out
1/2 cup fresh Basil leaves
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/3 cup fat free Greek Yogurt
1/3 cup 1/3 fat cream cheese
1/4 cup grated Parmesan
Finely chop the basil. Set aside.
Heat the olive oil in a skillet over medium heat. Use a garlic press to crush the garlic, and then saute it in the oil for 1 minute. Then add the spinach. Saute until hot, about 3 minutes.
Add the basil, salt, pepper, yogurt, cream cheese, and Parmesan. Stir and heat until warm. Pour into a bowl and serve with bread or crackers.
Optional: Pour into a baking dish, top with 1/4 cup panko and 3 tablespoons Parmesan and bake at 400 degrees until the crust browns.