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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