Healthy Spinach and Kale Dip

Well, a lot has happened since I started this blog. I have resigned from flight attending (best decision I've ever made) and I am starting school in ONE WEEK! This will be my first time attending college. I am nervous, anxious and excited all at the same time. But like always, I am still trying to eat well and I have decided to try going gluten free for a few weeks, then scarfing a bowl of pasta, and seeing how my body reacts to the sudden gluten-shock. Belly problems are no fun and anyone who has them totally understands what I'm saying. Craig (the boyfriend) doesn't have any stomach issues but has told me he will try going along with the diet change anyway (awwww). Also, with the new year here (happy 2013 everyone), I have been running with the pup and trying to stay as active as I can.

As we all know, or as well as we all SHOULD know, spinach dip (from a restaurant) is probably one of the worst things you can have. It is extremely high in fat, it can be greasy, and all around make you feel terrible after you've eaten a whole bowl by yourself (who only eats a few bites of spinach dip??) SO I've taken some ideas from others, and working in the restaurant again, it has made me crave our spinach dip but of course it isn't gluten friendly NOR are the tortilla chips served along with it. This dip is made with Greek yogurt. I was NOT a fan of Greek yogurt despite the "health benefits" that come along with the protein-packed snack. The additives are always up to you when talking about the dip.

First things first: wine. How cool is this automatic bottle opener- THANKS DADDY! Gotta love Christmas time! Plus I found this bottle of Beringer Pinot Grigio- $5 and some change. And you can't start cooking withOUT a glass of wine on the side.. AAW-SOME.

I started with about 3 handfuls of fresh Spinach and about 4-5 stems of Kale.

Pick out your favorite cheeses! Our favorites are Mozzarella, Italian mix and Swiss. Drool.

Chop up your Spinach and Kale pieces.

Add Garlic to your pan.

Pour in the cut Spinach and Kale.

This part it totally optional but the boyfriend and I loveee mushrooms and onions so I decided that will be making its way into our dip. Here are my chopped mushrooms...

... and onions.

Pop those in the pan and stir. Drain after stirring for 5 mins (the Spinach and mushrooms will release liquid).

Because I don't think there's ever too much Garlic, I added Garlic Salt (you can use table salt if you like). Just sprinkle in and around.

Add your favorite cheeses and however much you like. I did three slices Motz, one slice Swiss and the rest of our Italian mix which was about 1/4 of a bag.

Stir it all in, letting the cheese melt.

Then comes the Greek yogurt.

I put two dollops in. I like my dip a bit chunky and a little less creamy.

Going gluten free, I chose my fav rice chips but you can of course use tortilla or pita if you like (even the boyfriend likes these and I've had them about two months and they are still crunchy).

Look at how cheeessyyyyyyy <3 enjoy.

Here are some other gluten free snacks. You can put this dip on grilled chicken or salmon. Don't be afraid to explore. Food should be fun.