Saturday, July 25, 2015

Healthy Spinach Dip

When I first found this recipe, I made it 3 times in one week! Jim called me "Popeye." In the summer of 2013, I noticed how much weight I had gained since high school. I wasn't happy about it. That mirror at JCPenney was all too real for me. I was attempting to find a black dress that day, and left the store with nothing. 

Once home, I took Jack on a walk. And the next day I went on a walk. And the next day too. 

That very next day though, I went on a long walk. And I mean an 85 minute walk. From the house to the trail, the whole trail, to the county road, turned on the other county road, and back home. My thighs were chaffed. 

But I was proud.

And I started eating better, too. 

I am about 28lbs less than I was on June 3rd, 2013 (the date this all started.) 

This is one of the recipes I encountered very early on. And I am eating it to this day.

BAKED SPINACH DIP

20 ounces spinach (thawed)

8 ounces neufchatel cheese (next to the cream cheese)

1 cup plain yogurt (can use Greek or regular)

1 cup Shredded parmasean cheese (or mozzarella)

1 tablespoon garlic salt

Heat the oven to 400 degrees.

In a big sauce pan, melt the neufchatel cheese.

Mix in the yogurt. Then mix in the garlic salt, spinach, and 1/2 cup shredded cheese.

Stir til mixed well.

Spray a baking pan. I've used a bread pan, a cake pan, and a pie pan. Pick your poison. 

Pour this mix into the pan. Smooth out. Sprinkle the rest of the shredded cheese on top.

Bake for 17-20 minutes. Serve with carrots or tortilla chips.

I can survive on this all week. Hope you enjoy! 

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