Hello there! I hope you had a wonderful holiday and got to spend time with friends and family eating lots of good food. I know I certainly did! I personally am in complete disbelief that Christmas (and 2014) is over, and that the New Year is upon us. Not that I’m complaining – I actually really love New Year’s. I’m not big on resolutions, but any holiday that calls for dressing up in as many sequins as possible while drinking champagne is fine by me.
So let’s chat recipes shall we?
I have a two for one for you all today. First up, an awesome dip that would be amazing on New Year’s Eve, or anytime for that matter – Spinach, Kale and Artichoke Greek Yogurt Dip.
I dip, you dip, we dip. This stuff is delicious. I’ve been a long-time fan of Trader Joe’s Reduced Guilt Spinach and Kale dip, and have been wanting to make my own version for awhile. This version turned out delicious, and even my parents (who are not kale eaters and are very tough critics) LOVED it. Get on this ASAP.
- 1 Tablespoon Olive Oil
- 1/2 White Onion, Chopped
- 2 Cloves Garlic, Crushed
- 1/2 Cup Red Bell Pepper, Chopped
- 2 Cups Kale, Stemmed and Chopped
- 2 Cups Frozen Spinach, Defrosted and Moisture Squeezed Out*
- 1 Cup Plain Greek Yogurt
- 4 oz. Greek Yogurt Cream Cheese (or Light Cream Cheese)
- 2 Tablespoons Veganaise
- 1/2 Cup Artichoke Hearts, Chopped
- 1/4 Cup Parmesan Cheese + additional for topping
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- In a large skillet, heat oil over medium heat. Add onion and sauté until translucent.
- Once onion is translucent, add in garlic and bell pepper. Continue cooking until bell pepper begins to soften.
- Add kale and spinach to the mixture and sauté until slightly wilted. Remove from heat and allow to cool.
- While the veggie mixture is cooling combine yogurt, cream cheese and Veganaise in a large bowl. Stir until smooth.
- Add in artichokes, parmesan, seasonings and vegetable mixture and stir until well combined.
- Store dip in sealed container in the refridgerator for up to three days. Before serving, top with additional parmesan as desired and bake in a pan prepared with non-stick spray at 350F for 10 minutes or until warm.
- *Be sure to adequately squeeze all moisture out of spinach to ensure dip isn't watery.
You guys – this is serious. These truffles are incredible. They’re rich, decadent and vegan if you use dairy-free chocolate. They are also incredibly easy to make. If you’ve ever been intimidated by making truffles, don’t be. It’s easy-peasy.
- 3/4 Cup Coconut Cream
- 2 Tablespoons Coconut Oil
- 1 Cup Chocolate Chips (I used Enjoy Life brand)
- 1/4 Cup Champagne
- Cocoa Powder
- Melted White Chocolate (Melted with 1 Teaspoon Coconut Oil)
- Place chocolate chips and coconut oil in a medium bowl. Set aside.
- In a saucepan over medium heat, combine coconut cream and coconut oil. Stir until melted and smooth. Bring to a boil.
- Once the mixture begins to boil, pour into bowl of chocolate chips and coconut oil and stir until smooth. Add champagne and continue to stir. Be sure to combine ingredients really well you get a smooth mixture that isn't grainy.
- When smooth, place mixture in the fridge to set (approximately 1 hour).
- Once the mixture is solid and malleable, use a tablespoon or cookie dough scoop to scoop mixture into little balls. Place on parchment-lined baking sheet, then put back in fridge for an additional 30 minutes to set in their shape.
- As desired, roll truffles in cocoa powder and/or melted white chocolate.*
- If truffles are topped with cocoa and/or melted chocolate, return to parchment lined baking sheet and refrigerate until ready to serve.
- *If using white chocolate, carefully melt white chocolate chips with a bit of coconut oil before dipping.
So there you have it! Two delicious and easy recipes that would be perfect for your New Year’s celebration. I’ll be coming back at you soon with a fun cocktail recipe, also perfect for NYE 2015.
Do you celebrate New Year’s Eve?
What are your favorite party foods?
xoxo,
Les