Warm artichoke and spinach dip

If you love a good artichoke spinach dip but you’re worried about added calories, do not despair! With this lightened-up warm artichoke and spinach dip, you can enjoy all the rich flavors you love without the extra calories.

This recipe features Cabot No Fat Cottage Cheese for a delicious, healthy alternative to heavy, high-calorie dips. Whether you want to make a hearty dip for game day or girls’ night, everyone will want to dig into this dish.

Warm artichoke and spinach dip

Warm artichoke and spinach dip recipe
Ingredients

Cooking spray
2 teaspoons olive oil
1 cup chopped onion (1 medium)
2 cloves garlic, minced
6 cups baby spinach (5-6 ounces), washed and dried
1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
3/4 cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
2 tablespoons reduced fat mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
Whole-Wheat Pita Crisps

Directions

Preheat oven to 400 F. Coat 3 or 4-cup baking dish with cooking spray. (Or use four 12-ounce baking dishes.) (Dip will keep, covered, in refrigerator for up to 2 days until ready to bake.)

Heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.

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Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.

Scrape artichoke mixture into prepared baking dish(es). Bake 25 to 35 minutes or until heated though. Serve hot.

Makes 12 (1/4-cup) servings





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