Ingredients:
- 10 oz (280 g) Frozen Chopped Spinach, thawed and squeezed bone-dry
- 14 oz (400 g) Marinated Artichoke Hearts, drained and roughly chopped
- 3 cloves Fresh Garlic, finely minced
- ½ cup Low-Fat Cottage Cheese
- 1 cup Plain Greek Yogurt (0% or 2%), thick style
- 2 oz Low-Fat Cream Cheese (Neufchâtel), softened
- 1 tsp Fresh Lemon Juice
- ½ tsp Lemon Zest
- ½ cup Shredded White Cheddar/Monterey Jack, divided (¼ cup for mixing, ¼ cup for topping)
- ¼ cup Grated Parmesan Cheese, divided
- ½ tsp Fine Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- ¼ tsp Red Pepper Flakes (Optional)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
- Thoroughly drain the thawed spinach. Place the spinach in a clean kitchen towel and wring out every last drop of water. Drain the artichoke hearts and roughly chop them. Mince the garlic.
- Place the ½ cup of low-fat cottage cheese into a blender or small food processor and process on high until perfectly smooth and lump-free.
- In a large mixing bowl, combine the blended cottage cheese, the Greek yogurt, and the softened low-fat cream cheese. Whisk until completely smooth.
- Add the minced garlic, lemon juice, lemon zest, salt, pepper, and red pepper flakes to the creamy base. Stir well to combine.
- Incorporate ¼ cup of the shredded cheddar/Jack cheese and the Parmesan cheese (reserving 1 tablespoon of Parmesan for the top). Stir until well combined.
- Gently fold in the squeezed spinach and the chopped artichoke hearts until evenly distributed throughout the mixture.
- Transfer the dip mixture to the prepared baking dish. Smooth the top with a spatula.
- Sprinkle the remaining ¼ cup of shredded cheese and the reserved 1 tablespoon of Parmesan cheese over the top.
- Bake for 20 to 25 minutes, or until the edges are bubbling and the cheese topping is golden brown and slightly caramelized.
- Remove from the oven and let rest for 5 to 10 minutes before serving hot with your favorite dippers.