Dinner is overrated.

So first, I must share this, because it's lovely:

It is always nice to have your kid want to dress like you.

My rational for this blog title is that due to my love of sleeping in, I often do not pack a lunch before work and almost always forget to make one the night before. Because of this, I usually wind up not eating lunch until roughly 2pm. This effectively kills my dinner appetite until close to bedtime. Today was no exception. I didn't have lunch until almost 3, and with the guy being in night class until 8pm, my motivation to cook a whole dinner was non-existent. I did, however, have the ingredients for one of my favorite things in the world: spinach artichoke dip.

Now, to be fair, my definition of "have the ingredients" means that I have about 3/4 of them, and I plan on winging the rest. I am not a mayo fan and do not intend to start now. Most standard spinach dip recipes call for mayo and sour cream in some amount. I do not buy either, because I use Greek yogurt in everything that calls for sour cream. I guess I could've stopped that sentence short and just said I use Greek yogurt in everything, and it would still be accurate.

Tonight's experiment was to see if Greek yogurt can really change the world as much as I think it can. Here's a breakdown of my ingredients:

8 oz fat free cream cheese

8oz frozen chopped spinach

1 can (8.5 oz) Vigo artichoke hearts, chopped

8 oz Oikos Greek yogurt

Garlic powder

Paprika

Salt and Pepper

1/2 cup shredded mozzarella cheese (you can opt for more, but I was trying to be conservative)

I micro'd the cream cheese for about 60 seconds to soften. I put the spinach in a baking dish (still frozen) with the hearts, and mixed in the yogurt, cream cheese and spices.

After topping with the cheese, I threw it in a 350 degree oven to bake for 20 minutes and broiled for 3 minutes ( I meant to only broil for 2...oops)

I don't do pretty; I do pretty tasty. :)

You can opt to top individual servings with diced tomato and onion as I did:

I only had green onion, but I bet red onion would be even better...

I have dipped pretty much everything I can find in this stuff (to include my finger). It's great with tortilla chips, rye chips, pita chips, celery, bell peppers, ANYTHING. If I had the pasta, I absolutely would have breaded and fried some bowtie pasta to eat with this (trust me, best thing I ever learned from working in a restaurant).

Happy snacking!