I can’t promise you a spinach dip that will magically make you lose weight, but I can promise you a spinach dip that is delicious without adding a week’s worth of calories to your day. Spinach dip is easy to make, slightly healthy (it’s spinach, guys), and great for when you need a little nibble when you’re, say, finishing up your last finals (how are those papers coming!?) or getting ready to work in retail your way through Christmas. It’s the perfect blood sugar boost.
Spinach is packed with iron; combined with all these dip ingredients, you also get a bit of calcium, which isn’t too shabby. This isn’t a salad, obviously, and you probably shouldn’t eat the whole thing in one go – even though you’ll probably want to and I totally won’t judge you for doing so if you do.
Spinach Dip with Crostini
- 1 whole package of baby spinach (I use fresh and wilt it myself – I don’t like frozen spinach!)
- 1 block of low fat cream cheese
- about 1 tablespoon of sour cream
- about one palm full of Parmesan cheese
- about 1 tablespoon of Italian seasoning
- about 1 teaspoon of olive oil
- 1 teaspoon of minced garlic (feel free to use from a jar)
- 1 loaf of skinny French bread (a long baguette works!)
- about 1 tablespoon of olive oil
- 1 whole clove of garlic
How to make it…
In a frying pan, warm the olive oil and add the garlic to saute a little bit until golden and the smell of garlic fills your kitchen. Add your package of spinach and wilt it. This should only take a few seconds, but stir constantly to prevent some from becoming too mushy.
In a bowl, combine the cream cheese and sour cream. The cream cheese should be at room temp, or left out for a little bit, just so it’s soft and easy to manage. Empty the spinach and garlic into the bowl and combine with cream cheese; add Parmesan cheese and Italian seasoning. Combine completely, cover with plastic wrap, and allow to sit in the fridge for a little bit.
In the meantime, slice your French bread into about 1/2-inch thick slices and arrange on a cookie sheet. Heat the broiler of your oven to 350-degrees. Drizzle a tiny bit of oil on each piece of bread and put in the oven for about 10 minutes, or until golden brown (toasted!). Remove from the oven and immediately rub a clove of garlic on each piece of toast. Not a lot, just rub the garlic over the face of the toast and move on to the next piece.
Remove spinach dip from the fridge and enjoy with some garlicky crostini! Yum!
Note: Crostini are good, if saved in an airtight plastic bag in the fridge, for about a week. The spinach dip is good, if stored in an airtight container, for about one week as well.