Although I love my regular ham/provolone/dijon mustard/roasted red bell pepper panini, I decided to change it up a little for dinner tonight. Today’s delicious ham sandwich included mozzarella, basil, dijon, and balsamic vinaigrette.
I also made my standard cooking light spinach artichoke dip, using the leftover fresh mozzarella. We compared it to the quick dip we made Monday night, and we concluded that the addition of the sour cream and mozzarella, as well as baking vs. microwaving, produced a creamier and slightly better dip. Both were delicious, but if I had to pick, I’d go for the original. But if I needed something quick, I could make the olive garden dip in the microwave, and I could just add a little sour cream and mozzarella to give it that extra tastiness.