Hot Spinach Artichoke Dip

Adapted from Fresh Magazine

Yield: 6 servings
Community Recipe from

Ingredients

  • 1 cup(s) low fat cottage cheese
  • 4 ounce(s) reduced fat cream cheese
  • 1/3 cup(s) plain greek yogurt
  • 1/3 cup(s) half and half
  • 5 tablespoon(s) grated parmesan cheese divided
  • 2 teaspoon(s) minced garlic
  • 1/4 cup(s) chopped scallions
  • 1 tablespoon(s) dijon mustard
  • 1/4 teaspoon(s) fresh ground pepper
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) plus 1 T shredded italian cheese
  • 14 ounce(s) artichoke hearts, drained and chopped
  • 10 ounce(s) frozen chopped spinach defrosted and squeezed dry
  • 1/2 teaspoon(s) paprika

Preparation

  1. 1. Preheat oven to 350. Spray a 8 or 9 inch square pan with cooking spray.
  2. 2. In food processor or with immersion blender, combine cottage cheese, cream cheese, yogurt, and half and half until very smooth.
  3. 3. Add 4 T parmesan cheese, garlic, scallions, mustard, pepper, salt, and 1/2 cup shredded cheese, stir to combine.
  4. 4. Add artichoke adn spinach and pulse 8-10 times until chunky. Transfer to pan. Top with remaining parm cheese, shredded cheese, and paprika.
  5. (THIS CAN BE MADE UP TO A DAY IN ADVANCE AND REFRIGERATED AT THIS POINT)
  6. 5. Bake until slightly bubbly, about 25 minutes. Serve hot with pita chips, bagel chips, or fresh vegetables for dipping.
May 2013

This recipe is a personal recipe added by ROBN4409 and has not been tested or endorsed by MyRecipes.

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