Hi, Friends!

There are so many things to celebrate today…..

  1. It’s Foodie Friday
  2. It’s National Chips & Dip Day!
  3. March is National Nutrition Month.
  4. I get to watch basketball this weekend.
  5. We moved back into our home this week!

As you can tell, I’m a little excited. And since Foodie Friday happened to fall on National Chips and Dip Day, I thought this recipe for roasted red pepper and artichoke dip would be appropriate! This is a great one for your weekend Stirlist as you watch the basketball tournament. Plus it only takes a few minutes to stir up!

Most of my week was dedicated towards moving back into our home. It’s hard to believe that after 3 months of living in an extended stay hotel, we finally got to return home. I promise to share some before and after photos with you in the future!

When it comes to finding the right sidekick for your dip, be sure to read labels. A few days ago I was comparing veggie chips to regular tortilla chips. You would think the veggie chips would be significantly more healthy than the tortilla chips, right? Well, that’s why it’s important to read labels. The regular tortilla chips actually had less calories, less sodium and the exact same amount of fiber. In my opinion, I’d choose the regular tortilla chips and pair that with some fresh veggies instead of picking the veggie chips. What type of chip will make you feel more satisfied? To me, veggie chips aren’t satisfying and don’t taste as good, which is why I think it’s best to start with what you really like and then modify or make changes based on your taste preferences.

I also really love bean based chips because they are typically higher in fiber and protein. However, not all bean based chips are made equal, which is why it’s super important to continue to read those labels!

Roasted Red Pepper and Artichoke Dip

  • 0 minutes
  • 7 ingredients
  • 2 steps


  • 2 cups nonfat Greek plain yogurt
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (10 oz) jar roasted red peppers, drained, patted dry and diced
  • 3 cloves fresh garlic, finely minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Garnish with freshly diced green onion if desired


  1. Combine all ingredients and stir well
  2. Place in the refrigerator for 1-2 hours before serving.

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