Who can resist hot spinach and artichoke dip? It’s a forever crowd-pleaser – and this lighter version keeps all the creamy, cheesy goodness you love. By swapping in cottage cheese for the traditional cream cheese, you’ll cut down on fat while boosting protein, all without sacrificing flavor. Trust us: no one will even notice the difference. Try it at your next gathering and watch it disappear!
Ingredients:
- 1 (16-ounce) container of 1% fat cottage cheese
- 1 (10-ounce) box of frozen spinach, thawed and drained of excess water
- 1 (14-ounce) can of quartered Artichoke hearts, drained of liquid
- 1 (8-ounce) can of water chestnuts, diced
- 3/4 cup part skim shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon onion powder
- 1 teaspoon dried parsley or ½ tsp fresh parsley
- 2 teaspoons garlic powder
Preheat oven to 350. Spray a 1-quart baking dish with non-stick spray.
In a food processor, or blender, process the cottage cheese until smooth. Place cottage cheese in a medium size bowl. Add the frozen, drained spinach, drained artichoke hearts, diced water chestnuts and mozzarella and parmesan cheese.
Stir gently to combine. Add all the seasonings and stir until well mixed. Place the mixture in the prepared baking dish and bake for 20 minutes until cheese is bubbling.
Serve warm alongside toasted pita triangles, whole grain crackers or carrot and celery sticks (or vegetables of your choice).
Content submitted by Janyce Gately – MS, RD, LDN, CHWC
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