Spinach-Pesto Veggie Dip

I hate vegetables. I have always hated vegetables.

I just have to force myself to eat them. You will never hear me say "you know what I'm craving like mad right now. A whole bunch of broccoli!" yuck.

As a kid I dreaded anything green, leafy, or plant-like on my dinner plate and would sit for hours at the table finding creative ways to dispose of the horrible stuff to make it seem like I had eaten it. Or I would be forced to choke it down along with my sobs. I had cruel eggplant loving parents.

So my solution to make veggies more tolerable used to be saute them in butter, smother them in ranch and drench them in cheese. Or my favorite: frying them in fat. Mmm now that I can eat! But to achieve my fitness goals I just can't use those delicious taste tricks anymore.

So I have found an quick, easy, healthy dip to add some flavor to the green stuff. It's so yum!

Spinach-Pesto Veggie Dip


1 cup plain greek yogurt
1/4 cup pesto
1/2 10 oz package frozen chopped spinach, thawed and squeezed dry

In a small bowl, mix together the yogurt, spinach, pesto and 1/4 teaspoon each kosher salt and black pepper. Serve with cut up veggies.

And when I eat fruit I like to whip this up:

Sweet Raspberry Dip


1 cup plain Greek yogurt
1/2 cup fresh or frozen & thawed raspberries
1 tablespoon truvia (or other sweetener)

In a small bowl, mash the raspberries with the sugar, stir in the yogurt. Serve with cut up pears (or whichever fruit you like)