Hot Spinach Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
5. (THIS CAN BE MADE UP TO A DAY IN ADVANCE AND REFRIGERATED AT THIS POINT)
6. Bake until slightly bubbly, about 25 minutes. Serve hot with pita chips, bagel chips, or fresh vegetables for dipping.
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