New Levels

I realize that I have a propensity to become a broken record when I find something that I love.

Case in point: Trader Joe’s.

Another case in point: The Cubs. (I don’t want to talk about their record thus far this season. It’s a transition year.)

And my most recent case in point: Trader Joe’s Spinach+Kale Greek Yogurt Dip.

I’ve used it here. And I’ve had entire Twitter conversations with Emily about it.

It’s just one of those items that tastes like it should be really bad for you, but it’s not! It has veggies and Greek yogurt and is actually very low in calories and fat (only 30 calories in 2 tablespoons).  I realize I sound like an ad, but I promise TJ’s doesn’t even know who I am. I just actually love this stuff that much.

My roommate has made fun of me for eating this dip pretty much every waking hour, and she’s right- I pretty much do. But I’m not just dunking chips in it.  I’m putting it on pizza.  I’ve smeared it on a sandwich. And now, I’ve taken it to a new level and done this:

A twist on the classic egg salad.  As I’m try to lighten things up in my diet a bit I know that I need to use every opportunity to add extra flavor to my meals.  There’s nothing worse than feeling like you’re eating plan, unseasoned food.

So, I stirred in a spoonful of the crack (ahem, dip) in place of some of  the mayo.  And it was good.

Spinach Dip Egg Salad
serves 1

1 whole egg+1 egg white
3/4 T mayo
3/4 T Trader Joe’s Spinach+Kale Greek Yogurt Dip (or spinach dip of choice)
1/2 large scallion, finely chopped
1/4 t garlic powder
salt+pepper to taste

1. Place eggs in a pot with water, cover and bring to boil. Let boil 3 minutes and turn off heat. Allow to sit in covered pot for 7 minutes and then place under running cold water until completely cool.
2. Peel eggs, remove one yolk (reserving for another use if desired) and chop remaining eggs.
3. Place eggs, mayo, dip, scallion and spices in a mixing bowl and stir to combine.
4. Serve immediately or chill until ready to use.

I served my egg salad with a piece of toasted Ezekial sprouted grain bread and some roasted brussels sprouts (duh- another obsession).

You can, of course, add any vegetables to the salad to bulk it up and add flavor.  Adding this dip is also a good solution for those of you who hate mayo.

But if you happen to like mayo, I didn’t remove all of it from the recipe. After all, you’ve gotta have a little lovin’ in your meal, right?

 

 

Advertisements

14 thoughts on “New Levels

  1. I love egg salad, and I don’t make it nearly enough. I just started using greek yogurt instead of mayo in it, which is still surprisingly delicious, but I think you definitely need to add some extra spices and such. This is such a great idea though! Send me a case please? Sweet.

    • It’s seriously tragic that you can’t regularly access this stuff. Though, I guess any kind of spinach dip would work here. If that helps at all…

  2. I keep referring to the Red Sox whenever someone hassles me about the Cubs. WE’RE GONNA MONEYBALL EVERYBODY’S ASSES! But these things take time.

    Also, when I saw your blog post title, I was immediately like, “That was the bet! The bet was the levels! / But I don’t WANT the levels!”

    I’ve never had anything from TJs that didn’t rock my world.

  3. AH! I’m still out. It is starting to get really serious – before you know, I’m going to be driving to all of the 80 TJ’s in LA just to find it. Such a good idea to put it in egg salad! Did I tell you I tried it on tortilla pizza? Soooo good. You are soooo smart. 🙂

    • That is a situation you have on your hands right there. I hope they get it back in stock soon! Glad you liked the pizza- told you it was insanely good!

  4. I must find this! I can eat a whole thing of dip in under an hour, so the lower calories thing is a savior.

Comments are closed.