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Community Recipe
from [ROBN4409]
Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Adapted from Fresh Magazine

  • Yield: 6 servings

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. Preheat oven to 350. Spray a 8 or 9 inch square pan with cooking spray.

2. In food processor or with immersion blender, combine cottage cheese, cream cheese, yogurt, and half and half until very smooth.

3. Add 4 T parmesan cheese, garlic, scallions, mustard, pepper, salt, and 1/2 cup shredded cheese, stir to combine.

4. Add artichoke adn spinach and pulse 8-10 times until chunky. Transfer to pan. Top with remaining parm cheese, shredded cheese, and paprika.

(THIS CAN BE MADE UP TO A DAY IN ADVANCE AND REFRIGERATED AT THIS POINT)

5. Bake until slightly bubbly, about 25 minutes. Serve hot with pita chips, bagel chips, or fresh vegetables for dipping.

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Hot Spinach Artichoke Dip recipe

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