Lightened-Up Spinach Artichoke Cottage Cheese Dip

A healthier twist on your favorite restaurant appetizer: this Lightened Up Spinach Artichoke Cottage Cheese Dip satisfies that indulgent craving while packing a big protein punch. Reduced fat cottage cheese is paired with nutritious spinach, tender artichoke hearts, garlic and spices then baked to golden perfection with melted mozzarella and parmesan to top it off. Pair this with crackers, chips or fresh veggies. This is a dip that you can feel good about indulging in.

Course appetizer

Cuisine American

Prep Time 10

Cook Time 30

Servings

Calories 94kcal

Author Steph

Equipment

blender or food processor
mixing bowl
casserole dish

Ingredients

16 oz reduced fat cottage cheese used: Good Culture
12 oz frozen spinach thawed and all water drained
12 oz canned artichokes packed in water (not marinated)
2 cloves garlic grated
1 tsp onion powder
½ tsp paprika
½ tsp kosher salt
½ c reduced fat mozzarella
2 tbsp grated parmesan cheese

Instructions

Preheat the oven to 400℉.
Defrost the spinach in the microwave, and then squeeze out all excess moisture using a towel or paper towel.
In a food processor or blender, whip the cottage cheese until a smooth texture forms.
Add the whipped cottage cheese to a large mixing bowl, and then grate in the garlic. Stir in the onion powder, paprika, and kosher salt (start with ½ tsp then taste for seasoning, adding more as desired).
Drain the artichokes and roughly chop them into smaller pieces.
Spray a baking dish with nonstick cooking spray.
Layer the spinach and artichokes in one layer at the bottom of the baking dish.
Next pour the cottage cheese misture on top.
Top with the mozzarella and parmesan. Bake at 400℉ for about 30 minutes or until the cheese is melted.

Notes

WW Points

1/8 of the casserole dish = 2 WW Points

Click here to track this recipe in the WW app.

Nutrition