For lunch snacks this week, I made black cherry Jell-O mixed with blackberry yogurt (use the yogurt instead of cold water). Then I moved onto making home-made roasted garlic pita chips. Big thanks to LeAnn for the idea!
I could have just stopped right there, but started to think an appetizer dinner would be a fun and good way to use up some veggies. I baked a dish of spinach artichoke dip and added 1/4 of a jar of sun-dried tomatoes - very awesome addition!
I’ve posted about these twice before, but that’s because they are so good! Plus, for some reason I love the assembly line nature of making potstickers. It's meditative! We usually serve them with a dip of soy sauce, sesame oil, chopped green onions and crushed red pepper.
Want that Spinach Artichoke Dip recipe? Here you go:
Spicy Spinach & Artichoke Dip
1/4 c. butter
1 c. onion, chopped
1 (10oz.) pkg. frozen chopped spinach, thawed and well drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. sour cream
1 c. shredded Monterey Jack cheese, divided
1 c. Parmesan cheese, divided
2 tbsp Tabasco or other hot sauce
Salt to taste
Pitas and sliced veggies, for serving
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey Jack cheese, ¾ cup Parmesan cheese, pepper sauce, and salt. Stir until well blended and heated through. Pour mixture into a casserole dish and top with remaining cheeses. Bake in a 350° oven until cheese starts to brown, about 10 minutes. Serve with pitas and sliced veggies. Makes about 4 cups.