chefallieskitchen

Spinach and Artichoke Dip

I personally love a hot dip but I LOVE a cold dip as well. I love this version cold, and it went fast in my house! Enjoy for only 2 WW, 111 calories and each serving has 16 grams of protein in it. This makes for a GREAT meal prep for the week especially for snacking or adding to a wrap, salad, sandwich etc. Click HERE for WW points in the WW app. 

Here is what you will need:

•  Nutribullet blender or food processor
• Good Culture 2% cottage cheese
• Nonfat Greek yogurt
• Fresh spinach
• Chopped dried onion
• Parsley
• Banana peppers (optional)
• Hidden Valley ranch seasoning
• Kraft fat free mozzarella cheese
• Artichoke hearts in water
• Grated parmesan cheese
• Dak’s Spices Green Zest or Italian seasoning 
• Minced garlic

Here is how to make it:

1. Cook the spinach, set aside to let cool. 
2. First add the entire container of cottage cheese to the Nutribullet or blender/food processor and pour into a large bowl
3. In the bowl with the whipped cottage cheese, add the nonfat Greek yogurt, chopped artichokes, minced garlic, dried onions, Italian seasoning, ranch seasoning, banana peppers (chopped and optional)
4. Chop the cooled spinach up then add to the bowl
5. Mix everything in the bowl until combined.
6. Place into the refrigerator for a few hours to thicken up or serve right away
7. Garnish with the grated parmesan and fresh parsley

Print Recipe

Spinach and Artichoke Dip

If you love a good cold spinach and artichoke dip, then this one is for you. This is so easy and is healthier than the store bought plus its packed with protein.

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Appetizer, Dinner, lunch, Snack

Cuisine: American

Keyword: dips, healthy apps, healthy meal prep, healthy recipe, meal prep, meal prepping, spinach and artichoke, weight watchers, ww, ww lunch, ww recipe, ww snack

Servings: 8

Author: Chef Allie’s Kitchen

Equipment

• Nutribullet or Blender Click HERE for Amazon link for Nutribullet
• Mixing bowl
• Saute pan

Ingredients

• 16 ounces Good Culture 2% cottage cheese
• 1 Cup Nonfat Greek yogurt
• 1 Cup Artichokes in water Chopped
• 4 Cups Fresh spinach Cooked, cooled and chopped
• 1 TBSP Minced garlic in water or fresh chopped
• 2 TBSP Dried onions
• 1 TBSP Dak's Green Zest or Italian seasoning
• 1/2 TBSP Hidden Valley ranch seasoning
• 1/3 Cup Banana peppers Chopped and optional
• 1 Cup Kraft fat free mozzarella cheese
• Salt to taste
• Black pepper to taste

GARNISH

• 4 TBSP Grated fresh parmesan cheese I use Cello brand
• 2 TBSP Fresh parsley Chopped

Instructions

• Cook the spinach, set aside to let cool. 
• First add the entire container of cottage cheese to the Nutribullet or blender/food processor and pour into a large bowl.
• In the bowl with the whipped cottage cheese, add the nonfat Greek yogurt, chopped artichokes, minced garlic, dried onions, Italian seasoning, ranch seasoning, banana peppers (chopped and optional)
• Chop the cooled spinach up then add to the bowl
• Mix everything in the bowl until combined.
• Place into the refrigerator for a few hours to thicken up or serve right away
• Garnish with the grated parmesan and fresh parsley

Notes

Recipe serves about 8 with 1/3 cup portions

2 WW, 106 calories and 16 grams of protein 

Click HERE for WW points in the WW app