Healthier Spinach and Artichoke Dip

16 oz frozen spinach
8 oz neufchâtel cheese
8 oz nonfat plain greek yogurt
1 c fresh grated parmesan, not canned
16 oz artichoke hearts, drained and chopped
1/2 t garlic powder
1/2 t salt
1/2 t cayenne pepper, more or less to taste

Cook spinach to package directions. Remove to mesh strainer and use a wooden spoon to press out as much water as possible. Set aside.

In medium saucepan, combine neufchâtel cheese, yogurt, and parmesan. Cook over medium heat until  neufchâtel is melted. Add remaining ingredients, including drained spinach, and heat through.

Serve warm as a dip with tortilla or whole wheat pita chips, or as a spread on toasted baguette or 12 grain bread. Will keep 5 days in refrigerator, simply reheat as needed. Yield approximately 4 cups dip.

Spinach Dip Bread Bowl

1 ~ 16 oz package frozen spinach
16 oz light sour cream
1 c mayonnaise
1 package Lipton onion soup mix
large sourdough round loaf
tortilla chips

Place frozen spinach in heavy bottomed saucepan. Cover with water and boil 3 minutes. Reduce heat to low, cover and simmer 4 minutes. Drain off water and cool to touch. With clean hands, squeeze out as much water from spinach as possible. Add remaining ingredients and mix well. Cover and refrigerate 4 hours to overnight.

Cut large opening in bread round. Remove bread from inside loaf to make a boat, leaving 1 inch border. Slice or tear removed bread into chunks and set aside. Pour spinach dip into bread bowl immediately before serving with bread chunks and tortilla chips.
Chef's Note: The original recipe says not to substitute light sour cream or fat free mayo in this recipe, however I used light sour cream and it was delicious. Next time I will use fat free mayo and let you know how it turns out. Stay tuned...

Corn and Black Bean Salsa

1-15 oz can black beans, rinsed and drained
1 cup frozen or fresh corn, cooked
3 roma tomatoes, seeded and diced
2 T taco seasoning, recommended McCormick
1/4 t garlic powder
salt (to taste)
10-12 grinds fresh black pepper
1 lime, juiced (approximately 2 T juice)
1/4 c sour cream
fresh cilantro, finely minced for garnish (if desired)

In large bowl, place beans, corn, and tomato. Sprinkle with seasonings (with exception of salt) and toss to combine. Add lime juice and sour cream and gently fold until well mixed. Season with salt to taste. Add cilantro and serve. Serves 8.

Chef's Note: Although this is an excellent salsa to dip with chips, we ate it with a spoon like a side dish with quesadillas. And it was delicious.

Excellent Ranch

Today I revisited some comfort food and made Beef Dip Sandwiches. Actually, as pointed out by my fantastic husband (hi Big D!), it is more of a "Pot Roast Sandwich". Whatever, it was like a big warm hug in my belly... comfort food to the max.

As to the Excellent Ranch, I have discovered there is a prepared ranch dressing and dip that is every bit as good as homemade. Litehouse Homestyle Ranch was purchased by said hubby last weekend to serve to guests as a veggie dip. Again, he is fantastic and so is this dressing! I have used it as both a veggie dip and a salad dressing and I was very pleased with the results from each encounter.

Since the dressing was purchased by the husband (who doesn't save receipts), I don't know if it is cost effective to purchase this prepared dressing as opposed to making it myself, but that doesn't matter. It is outstanding and I would purchase it again even if it is twice the price of comparable dressing like Hidden Valley (eww!). It's that good.

Spinach and Artichoke Dip

7 oz jar marinated artichoke hearts, drained (or hearts of 4 fresh artichokes, prepared)
1 package frozen spinach (or 1 pound fresh spinach)
8 oz cream cheese, softened
1/3 c parmesan cheese
1/4 c sour cream
1 T mayo
1/4 t cayenne pepper
1/4 t salt (omit if using marinated artichoke)
1/4 t garlic powder

Saute spinach in skillet; cool and wring out until very dry. Transfer to mixing bowl and add remaining ingredients, mix well. Serve at room temperature with sliced baguette bread and tortilla strips or spread on French bread and place under broiler for 5 minutes to melt cheese.