Monday, August 18, 2014
I go to book club with neighborhood ladies. I love it: It’s a potluck, the ladies are all my mom’s age, and I get to hear the latest on what’s happening at the neighborhood golf club. Downside is, at 4 p.m. on these Tuesdays, I remember I need to bring something. I need to be able to get it cooked and ready while having my 2-year-old in tow. When this month’s book club rolled around, I remembered I had taught some dietitians about cooking for lactose intolerance; we had a really easy dip from the Dairy MAX website. So off I went to find the Baked Spinach Artichoke Yogurt Dip. If you are lactose intolerant, you’ll love it. If you are watching your waistline, you’ll love it … and it’s got vegetables in it! It’s like a dietitian’s dream.
Step 1: Gather your ingredients and preheat the oven.
Step 2: Chop the artichoke hearts.
Step 3: Chop the green onion and the garlic. The picture of chopping garlic was not attractive, so just trust me that I chopped the garlic.
Step 4: Start combining all your ingredients. I was pretty lazy and wanted to make this a one-dish wonder, so I sprayed the casserole dish I intended to bake in and did my mixing there, throwing in the veggies, and then the cheese and thawed spinach.
Step 5: I added the yogurt. Then I proceeded to carefully stir.
Step 6: Bake the dip in the oven for 20-25 minutes. Once again I used my best friend, the toaster oven.
Step 7: Enjoy! I had to dish out a little of the dip for my expert tasters (husband and daughter) to experience before book club. And yes, I am the boring mom who served it with fresh, crisp veggies … which ended up being good! Suggested dippers offered by my tasters were toasted French bread, crackers or pita chips. All of which would also be delicious.