Eat your Veggies!

Anytime we have to bring a snack to share, I almost always bring my spinach dip!  It has become a staple at most of our parties and I took it to my parent’s cookout on Sunday.  For something that is so easy to make, it’s amazing how good it tastes.  Everyone loves it and it never sticks around very long once it’s served.

Spinach Dip

1 box of frozen chopped spinach

16oz of sour cream

1 packet of Hidden Valley Ranch Dip

1 can of diced water chestnuts

salt and pepper, to taste

Defrost the spinach.  The way I do that is to take a colander and place the frozen spinach block in it.  I run hot water over it, breaking it up as it defrosts.  After it’s broken apart, I gather it into a spinach ball and squeeze out as much water as I can!  Set the spinach aside.  In a medium bowl, combine the sour cream and the ranch dip.  Stir with a spoon until it completely blended together.  Add in the spinach and the diced water chestnuts.  Stir again.  I usually add a little bit of salt and a lot of pepper, more than I think I actually need.  I usually taste as I go along.  Use the salt and pepper to your taste.  I’ll chill it in the fridge until it’s served.  I usually buy Scoops to serve with it.  You definitely want a heavier chip that can hold up against this dip.  Regular thin tortilla chips usually break!spinachdip

PROS

Super easy to make!  It literally takes maybe 10 minute from start to finish.  The creaminess from the sour cream with the crunch of the water chestnuts and the mix of salt and pepper with the spinach just make this dip amazing!  I also love the simplicity of this dip.  It’s no frills, but super tasty!

CONS

As many times as I’ve made this, I can’t find one.spinachdip2

 

Easy Pasta Salad

I have not made pasta salad in a while and it seemed like the perfect time to make a batch this weekend for our cookout.  This recipe is seriously one of the easiest things to make, but the flavors are awesome!  It’s even better the next day once it marinates all together.

160z of corkscrew pasta (I like to use the tri color pasta just for the color)

Assorted veggies (tomatoes, cucumbers, carrots, and green pepper) about one cup each chopped to bite sized pieces

One small can of sliced, pitted black olives

One packet of Good Season Italian dressing (Make dressing per directions on packet)

salt and pepper to taste

Cook pasta as directed on package.  Once drained, set aside to cool.  While the pasta is cooking, chop all of the veggies. Mix them together in a large bowl.   Add in the pasta.  At this point, you will want to make the Italian dressing according to the directions on the packet.  I use a dressing bottle that I bought with a packet a long time ago.  It’s super handy!  Shake the dressing and pour it over the pasta and veggies.  Mix together until it is coated well.  Salt and pepper to taste.  Place in the fridge until served. pastasalad

PROS

Again another really quick and tasty recipe!  From start to finish, maybe 15 minutes.  The variety of vegetables can be changed to suit your tastes.  Add in your favorite vegetables and even cheese!  It’s also a great recipe to make ahead of time and eat throughout the week as a side dish.  It actually tastes better the more it marinates together.

CONS

Really, not a one. laborday4

What’s on your table today?  Check out other delicious dishes at Miz Helen’s Full Plate Thursday or Pint Sized Baker.

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5 thoughts on “Eat your Veggies!

  1. Pingback: Favorite Springtime Foods | Runner Girl in a Rocking World

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