How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.
I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.
Spinach dip is often a fan favorite, but this baked version – with bacon! – takes it to a whole new level.
This hot dip has been a family go-to for years. The combo of warm cheese, bacon, spinach, and artichoke is hard to beat – and this couldn’t get easier. The dip can be mixed up a few days in advance and then just baked when you want it. It’s such a great go-to for entertaining.
Serve this with crackers or bread for dipping!
Baked Spinach and Artichoke Dip
(adapted from AllRecipes)
1/2 lb. bacon
10 oz. package frozen chopped spinach, thawed and drained
14 oz. can quartered marinated artichoke hearts, drained
5 oz. container garlic-herb flavored cheese spread
1 c. grated Parmesan cheese
8 oz. sour cream
1/2 c. mayonnaise
Preheat oven to 400 degrees F.
In a skillet, cook the bacon until crisp. Drain the grease and crumble into a bowl.
In a medium bowl, mix together the spinach, artichokes, cheese spread, Parmesan , sour cream, mayonnaise, and bacon.
Spread the dip into an 7×11″ baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Life has been so crazy the last few weeks that quick and easy meals are the name of the game. My slow cooker is pretty much my best friend right now, and I’m sure that will continue through the holidays.
What do you make on omg-too-busy-to-breath-and-you-want-me-to-cook-dinner-too?! days?
Well, this is a great option.