Happy Friday!!! Hooooray 🙂 I don’t know about you, but my week draaaaagged. Lucky for me, I had a bright green yummy casserole in my fridge that made me happy 🙂
I used spinach and artichoke dip as the sauce in this casserole. I’m kinda proud of myself 🙂
I’ve been craving my spinach and artichoke dip like mad lately, but have been procrastinating making it because that usually involves me eating spinach and artichoke dip for lunch and dinner until it’s gone. That’s just how I do 😉
So I thought I’d come up with a less guilty way of eating my creamy awesome dip for dinner! How ’bout by baking it with some veggies and whole wheat sweet potato gnocchi instead?!
It made for an awesome, filling, creamy Sunday night dinner and now I’ve got lots of casserole left in my fridge that I’m slowly eating through this week. Sunday night casserole should be a more common occurrence in my house, especially when it involves spinach and artichoke dip.
One thing I’d change next time: I used fresh spinach in my casserole instead of the usual cooked spinach like when I make spinach and artichoke dip, and though it gave it this fantastically bright green color (if you like that sort of thing like I do), I think cooked spinach would be better. Plus that way you can use frozen spinach, and that just makes life so much easier!
so here’s the recipe:
serves 6
1/2 C Tofutti cream cheese
1/2 C Daiya Havarti cheese
5 C fresh spinach OR 1 10-oz box chopped spinach, thawed and drained
1 onion, sautéed in water in a nonstick skillet until soft
2 cloves garlic (sauté with the onion)
1/3 C nutritional yeast
1 15-oz can artichoke hearts in water, drained
salt and pepper to taste
1 package whole wheat sweet potato gnocchi (I used this brand which I got at Cost Plus!)
1 small head cauliflower, cut into florets
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Meanwhile, blend everything except gnocchi and cauliflower in a food processor. When the water boils, add the gnocchi and cauliflower and boil for about 5 minutes. Toss gnocchi, cauliflower, and dip in a bowl until everything is coated. Pour mixture into a small baking dish and bake for about 10 minutes. You can prepare everything ahead of time and bake later if you’d like, in which case you’ll want to bake it for about 45 minutes, until everything is heated and bubbly.
Nutrition facts per serving: Calories: 250; Calories from Fat: 75; Total Fat: 8.3g; Saturated Fat: 3.1g; Sodium: 499mg; Total Carbohydrates: 34.2g; Dietary Fiber: 6.1g; Sugars: 1.3g; Protein: 9.3g
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