I haven't done a post in a little over a week for two reasons: 1. Too busy with the hectic holiday season, and 2. I have been in a major "blogging" slump lately. I contemplated giving up because I just can't keep up with the "Jonses" of the food blogging world.
Well, this post is proof that I haven't completely given up. I have been worried about letting my few, but very cherished followers down by not having a lot of posts, or having boring content, or pictures that aren't pretty enough, etc. But I have to remember the real reason for this blog; I do it because I love to cook and share recipes, and hope to inspire others to cook more and have confidence in their ability!
So, pressing forward.....
I decided a few weeks ago to start trying more recipes for appetizers and dips to use as a "filler" between coming home from church and meal time. For some reason, everyone is starving after church, no matter what time it is. This is also my husband's favorite time, to just nibble here and there, relax, and watch football.
I thought I was prepared with all the necessary ingredients to make this, but soon realized I was short on the cream cheese! I scratched my head for a minute and came up with a substitution that ended up being great! Nonfat cottage cheese that I pureed in my food processor. I'm always pleased with myself when I'm able to adapt a recipe to utilize what's already in my fridge or pantry! The best part of all, my kids devoured it, meaning they might have actually got a good amount of veggies in them for once!
BAKED TRIPLE VEGGIE DIP
makes 4 1/2 Cups
1 1/2 C. 100% GRATED PARMESAN CHEESE
1 CAN (1 LB. 3 OZ) ASPARAGUS SPEARS, DRAINED & CHOPPED
1 PKG (10 OZ) FROZEN CHOPPED SPINACH, THAWED & LIQUID SQUEEZED OUT
1 CAN (8 1/2 OZ) ARTICHOKE HEARTS, DRAINED & CHOPPED
1/2 BLOCK (4 OZ) REDUCED FAT CREAM CHEESE, SOFTENED
1/2 C. NONFAT OR LOWFAT COTTAGE CHEESE
1 GREEN ONION, CHOPPED
1/4 -1/2 TSP. ONION POWDER
PINCH OF SALT
1/2 C. MAYO MADE WITH OLIVE OIL (KRAFT)
PREHEAT OVEN TO 375 F. RESERVE 1/4 C. OF THE PARMESAN CHEESE; SET ASIDE. IN MEDIUM BOWL, COMBINE REMAINING PARMESAN CHEESE, ASPARAGUS, SPINACH AND ARTICHOKE HEARTS.
IN A FOOD PROCESSOR, PULSE CREAM CHEESE, COTTAGE CHEESE, GREEN ONION, ONION POWDER AND SALT, UNTIL SMOOTH. DUMP INTO BOWL WITH SPINACH MIXTURE AND ADD MAYO. STIR UNTIL WELL COMBINED.
SPOON INTO GREASE 2 QT BAKING DISH. SPRINKLE WITH 1/4 C. RESERVED PARMESAN CHEESE.
BAKE 35 MINUTES OR UNTIL LIGHTLY BROWNED. SERVE HOT WITH CRACKERS OR ASSORTED CUT UP VEGGIES.