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.
Servings: 8
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