Spinach Dip

I don't often make appetizers unless there is a party or friends come over because I will eat more than I need to. However, J was grilling one of my favorite dishes, BBQ Ranch Turkey Burgers and we needed something else to go with. Heading over to another "healthy" blog, Skinny Taste, I found this recipe for a spinach dip. I'm not normally a spinach eater, but combine almost any vegetable with cheese, and I'm on board. Originally, the recipe I found was for a "cold" spinach dip but me being me, I wasn't paying attention and I thought it was for a hot dip (because who wants to eat spinach cold?) Luckily, Gina at Skinny Taste, had a similar hot recipe and only required 2 additional ingredients which I just happened to have on me. 

Spinach Dip

Serves: 8-10

Cook time according to Gina? Doesn't say. 

Cook time according to Rachel? 30 minutes (once spinach is thawed)

How hard was this for Rachel to make? Easy breezy

Ingredients:                 
10 oz frozen chopped spinach, thawed & drained
1/2 cup light sour cream
5 tbsp light mayo
1/3 cup Parmesan cheese
1 clove garlic, chopped
1/4 cup scallion, chopped (thanks J for teaching me scallions & green onion are the same thing)
1 cup shredded part skim mozzarella cheese
pepper to taste
Veggies to dip (or crackers)

Note: garlic & mozzarella not pictured as this photo was taken for the "cold" dip


Directions:

               

Preheat oven to 375. Combine all ingredients in a medium bowl. Mix thoroughly. (See, EASY!)

               

Pour mixture into baking dish. (I really need to get less deep dish) Bake for 20-25 minutes until hot & cheese is melted. THAT'S IT!

Creativity Counts:

OK, so the initial recipe didn't call for any mozzarella, so I didn't buy any at the store. Luckily, I had 4 string cheeses and 2 slices of mozzarella just hanging in my fridge that I chopped up and it worked perfectly!