Follow Your Heart for a delicious meal and some of their vegan mayo (the first time I've ever bought any sort of mayo!!) and some googleing, I came across this recipe where most of the work was already done for me. I took some liberties to adjust the recipe a bit. I think next time I make it, I might not add any sort of sweetner or only add a tiny bit. It was way overpowering when eating it when it was first mixed, but it mellowed out a bit after being in the fridge for a little while. You can use yogurt and mayo with whatever fat content you feel comfortable with.
Spinach Yogurt Dip (4-8 servings, depending on whether it's your meal or a snack)
~1lb of plain Greek yogurt (I used a couple of single serving cups, so I had a little less)
-3 tablespoons mayo (I used vegan Follow Your Heart mayo)
-1 tablespoon agave syrup (or less)
-1 1/2 cups chopped spinach (frozen works, just thaw it first and squeeze out the excess water)
-3 to 5 thinly cut green onions
-1/2-3/4 cup bell pepper (fresh or jarred roasted)
-3 celery stalks
-1/2 can water chestnuts
-garlic powder or fresh crushed garlic
-1 tablespoon fresh or dried parsley
- 1/2 tablespoon fresh or dried dill
-sea salt to taste
-pepper to taste
-paprika to taste
Chop all veggies into small semi-equally sized pieces and toss to combine. Mix in yogurt and spices to taste. Taste after refrigeration and adjust spices as necessary. Serve with veggies, crackers, crusty bread or anything else that sounds good. Yum!
Tuesday, February 12, 2013
This 10 on 10 was excitingly on a weekend day! Joy! Since it's easier to drag my DSLR along with me on the weekend, my Olympus E-520 was my camera of choice for this month. I managed to take about 100 pictures throughout the day (many duplicates as well as having fun with the lights at night while riding in the car), so I included a few extras. I skipped a couple hours (but made up for them) due to being busy with things where the camera felt too inappropriate.