Isn’t is amazing how time just flies by?
Two weeks ago I started the process of transferring my blog to Bluehost and by the time everything was organized and completed, two weeks had flown by!
Exploring new trails during my 13-miler on Saturday
There are still some changes I will be making over the next few weeks, but for now, everything should be in working order. I’ve missed you all!
In addition to not blogging, I didn’t go grocery shopping for two weeks. Can you tell?
To make it up to you that I haven’t blogged in two weeks, I want to share a finger-licking, comfort-food-spot-hitting dish with you. This meal has made an appearance twice now in our house and each time I have barely been able to wait until dinner time to dig in!
Skinny Vegetable Dinner Dip
This is a slight variation on the recipe I originally found on Averie Cooks.
Ingredients:
- 3 cups Zucchini, shredded
- 1 1/2 cups Carrots, shredded
- 1 Egg
- Salt and Pepper to taste
- 8 0z Light Sour Cream
- 1 1/2 cups Salsa
- 2 cups Cheese, shredded
- 2 cups Vegetables of choice, finely chopped (I used: spinach, red onion, mushrooms, bell peppers, and tomatoes)
Directions:
1. In a large bowl, mix the shredded zucchini and carrots with the egg, salt, and pepper. (I used a food processor to shred the zucchini and carrots.)
2. Line a 9×9 pan with tinfoil and press the zucchini and carrot “crust” into the pan.
3. Bake the crust at 400 degrees for 25 minutes, or until it has started to brown slightly.
4. Take the crust out of the oven and layer with cheese, sour cream, vegetables, salsa, and more cheese to top. (This list is the order I followed for layering.)
5. Put the pan back in the oven and bake at 400 degrees for 40 minutes.
6. Let the dip stand 5 minutes before serving. It may turn out slightly soupy due to the water in the vegetables.
7. Serve with chips.
The chopping of the vegetables can be a bit labor intensive, but once that’s done you just put it in the oven and can do something else while it bakes. Plus, a 9×13 pan ensures you will have leftovers for the rest of the week, something I am a fan of due to my belief in food prep.
*The second time I made this, I used a 9×13 pan, so we could have it for multiple dinners. I doubled all the ingredients and baked the crust for about 35 minutes.
RQ: What’s your favorite meal to make ahead? Do you enjoy casserole-type dishes?
I’m Brooke Selb, a Personal Trainer and Health Coach specializing in helping busy moms and moms to be to easily juggle mom life with family friendly recipes, and easy exercise routines to help you achieve your fitness goals that fit in with your already busy life with sound nutritional advice.
So… do you use this for the main dish with chips? A side dish? It sounds SO GOOD! I love it!
I’ve done it both ways! The other night we had it with some baked chicken breasts. Last night it was by itself with chips.
This looks amazing! Of course, anything with cheese on it always looks good. I have a weakness; that weakness is cheese. I am proud of it! Transferring blogs is a pain. I did it last summer and wished I had not at the time, but so glad I did now. Glad you’re back 🙂
My weakness is also cheese! It’s really tough to transfer it and I’m wishing that same as you were right about now. Especially with my spam catcher missing!
Hello! I must need to update your URL on my bloglovin’ feed because this post and your last post did not show up! The only reason I knew of this post was because of your IG. I was wondering why you haven’t been updating!!
The dip looks yummy!!! 🙂
You might need to update because of the blog transfer. Sorry for all the confusion!
This looks so awesome!!! Pinned it to try at some point.
Glad you were able to get your blog transferred!!
Thanks, Kim!