Description
A healthier twist on the classic spinach artichoke dip, made with non-fat Greek yogurt and cottage cheese for a creamy texture without the extra calories, perfect for serving with chips or veggies.
Ingredients
- 14 oz canned artichoke hearts, well-drained and finely chopped
- 5 oz frozen spinach, thawed and thoroughly squeezed dry
- 1 cup non-fat Greek yogurt
- 1/2 cup small curd cottage cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Ensure your frozen spinach is completely thawed and all excess water has been removed. You can achieve this by pressing it firmly in a strainer or between paper towels.
- In a large mixing bowl, combine the prepared artichoke hearts, spinach, Greek yogurt, cottage cheese, half of the mozzarella, half of the cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir well to integrate all ingredients.
- Transfer the dip mixture into an 8×8 inch baking dish or a similarly sized oven-safe pan.
- Evenly spread the remaining mozzarella and cheddar cheese over the top of the dip.
- Bake in the preheated oven for approximately 25 minutes, or until the dip is bubbly and the cheese topping is melted and golden.
- For an extra golden-brown and slightly crispy top, carefully broil the dip for 1-2 minutes just before serving, keeping a close eye to prevent burning.
- Serve warm with your favorite dippers like tortilla chips, pita bread, or fresh vegetable sticks.
Notes
- Make sure to squeeze out as much water as possible from the spinach to avoid a watery dip.
- This recipe can be prepared ahead and refrigerated before baking.
- For a lighter version, use reduced-fat cheeses.