We had some of our wonderful friends over for dinner the other night; including the infamous Daniel Kioyi, Maddie Spidatter Jacks, our next door life partners- Anna and Kiah Jordan, and a late arrival from our favorite tall people- Grant and Ahnika Johnson. I made Chicken Curry. It was freakishly spicy because of my gross INability to regulate my curry powder usage.
Dang it.
BUT
I did make a delicious and healthy dip courtesy of Sunset mag. only my favorite.
- INGREDIENTS
- 10 ounce baby spinach leaves
- 1 1/4 cups fat-free cottage cheese
- 1 1/2 ounces Parmesan cheese or Trader Joe's Asiago/ Parm. mix (pre-shaved)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
PREPARATION
1. Put spinach in a large microwave-safe bowl and drape bowl with microwave-safe plastic wrap. Microwave until spinach is tender, stirring a couple of times, 4 to 5 minutes. Drain spinach and let stand until cool enough to handle. Squeeze out liquid, then finely chop.
2. Whirl cottage cheese, Parmesan, salt, and pepper in a food processor until very smooth, about 1 minute, scraping inside of bowl as needed. Scrape into a bowl and stir in spinach. Serve dip at room temperature or chilled, with baguette toasts or crackers.
Only 41 calories for 3 tablespoons
Here are more healthy dipping options for the holiday season
