Last week I was lucky enough to go back and spend time with an old friend I hadn't seen in a while: Dallas, Texas. I love that place and was proud to call it home for a couple of years, and although I don't live there anymore, my sister and brother-in-law still do, which gives me a legitimate excuse to visit.
So, you ask, what did I do while I was in Dallas? Did I go to Shakespeare in the Park, which was one of my favorite things when I lived there? Did I go to Addison's July Jazz, free jazz concerts every Saturday in July? Did I visit museums, go out to bars, or generally do other things one can only do in a big city?
No. I ate.
I ate everything in sight, which is a common practice for all of my family members when we get together. Honestly, we plan our time together by meals. Lunch Wednesday was at Twisted Root Burger Company, where we ate so much at 2pm that no one ate for the rest of the day. Lunch Thursday was at Blue Goose Cantina, which is one of my absolute favorites. Lunch Friday was at Spring Creek Barbeque, which is one of my sister and brother-in-law's favorites. Finally, lunch on Saturday was at the Village Grill, where you'll get the best steak fajita nachos you'll ever have.
Can you hang on for a few minutes so I can get on the treadmill? Thanks.
Aside from the restaurants we frequented, we snacked at home, too. This was one of the dips Amanda had ready, and it was too good not to share. For the roasted red bell peppers, just buy the jar and make it easy on yourself. You can serve this dip with any cracker you like, but it was particularly good with Rosemary Triscuits. Yum. Thanks, Amanda!
(For the record, I would have gone to Shakespeare in the Park or July Jazz--I really love both of those so much--but she lives a solid half-hour away from both of those, and I most likely would have gone by myself, which isn't so fun. I'll take advantage of them next time. I also did spend a good amount of time shopping, which is another of my favorite things to do. And we did Painting with a Twist, which was SO FUN. We need to get one over here in Georgia.)
Spinach and Red Pepper Dip
1 (8oz) package cream cheese, softened
1/2 cup sour cream
1/3 cup sliced green onions
1 (10oz) package frozen chopped spinach, thawed, well-drained
1 cup cheese crumbles
3/4 cup chopped roasted red bell peppers
Beat cream cheese, sour cream, and half of onions in medium bowl with electric mixer on medium speed until well-blended. Add spinach; mix until just blended. Stir in cheese crumbles and peppers; cover. Refrigerate at least one hour. Sprinkle with remaining onions just before serving.