Ingredients
Spinach and Cheeses
- 10 oz frozen spinach (thawed and drained)
- 1 cup plain Greek yogurt (nonfat)
- 1/2 cup cottage cheese (1% milkfat)
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese (shredded)
Vegetables and Seasonings
- 1 14 oz can artichoke hearts (drained and chopped)
- 1 tsp garlic (minced)
- 1 tsp onion powder
- 1/2 tsp salt (optional)
- 1/2 tsp pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lightly spray an 8x8 inch baking dish or casserole dish with pan release spray to prevent sticking.
- Prepare Spinach: Place the frozen spinach in a medium, microwave-safe bowl. Defrost until warm, then drain all water. Use a paper towel to pat it dry, removing any excess liquid for a thicker dip.
- Mix Base Ingredients: In a medium bowl, combine the drained spinach, Greek yogurt, cottage cheese, minced garlic, onion powder, and mozzarella cheese. Mix thoroughly until well incorporated.
- Add Artichokes: Chop the artichoke hearts into small 1/4 inch pieces. Add them to the spinach and cheese mixture, stirring well to distribute evenly.
- Assemble Dip: Spread the mixture evenly into the prepared baking dish. Sprinkle the shredded Parmesan cheese evenly over the top to create a golden crust during baking.
- Bake and Serve: Bake the dip in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Serve warm with your choice of crackers, bread, or vegetables.
Notes
- Make sure to thoroughly drain and dry the spinach to prevent a watery dip.
- For extra flavor, consider adding a pinch of crushed red pepper or paprika to the mixture.
- Use low-fat or nonfat dairy options to keep the dip light and healthy.
- Serve with whole grain crackers or sliced veggies for a nutritious snack.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
