Labor Day kicks off the season of fall for me and I find that it’s a great time to catch up on things around the house, rest a little more, then also workout a little harder and of course, getting together with friends. No matter how busy I am, I always make time to be with the people who are special to me. It’s hard for me to swallow when I hear someone say, “I’m too busy to get together.” I understand being busy, I truly do, but being with loved ones is a priority for me because in the end that is all that will be important.
Okay, I will get off my soapbox now. I love to entertain. It is one of my greatest joys. I guess I saw my grandmother do it and my mom do it so much that it is just a natural thing for me. It’s part of who I am. There is so much joy in planning a get-together, making food and enjoying those around you! On Labor Day I invited a few friends and family over. So many of them were on a diet so they hesitant to enjoy all the cooking, but they did.
I try to make something indulgent and delicious while cutting calories if possible. I make a tasty, low-fat, high veggie-count dip that I would love to share with you. It was delicious and everyone was surprised to learn that it was more calorie friendly than they expected. I hope you’ll make it and let me know what you think. Enjoy!
Spinach and Artichoke Dip
Preheat oven 375 degrees.
Mix in a bowl:
1 cup low-fat shredded Monterey Jack cheese
1 cup Parmesan cheese-shredded
1 pkg (10 oz) frozen chopped spinach (thawed and squeezed)
1 pkg (8 oz) low-fat cream cheese (softened)
2 plum tomatoes seeded and chopped
1 can artichokes (use ½ can)
½ cup chopped onion
½ cup half and half – fat free
1 TB finely chopped jalapeno pepper
Salt and pepper to taste
Mix all together and then spread into a 9 x 13 baking dish.
Bake for 25 minutes at 375 degrees.
Serve with chips, crackers or toast points and enjoy!