NUTRITION

SERVINGS

INGREDIENTS

1 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1 cup canned artichoke hearts

2 cup fresh baby spinach

1 oz grated parmesan cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 medium red bell pepper

1 medium cucumber

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  In a blender or food processor, process the cottage cheese until it is completely smooth and creamy.

• 3

  In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, lemon juice, sea salt, black pepper, and red pepper flakes.

• 4

  Roughly chop the drained artichoke hearts and fresh baby spinach, then fold them into the yogurt mixture until evenly distributed.

• 5

  Transfer the mixture into the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 6

  Bake for 20 to 25 minutes until the dip is heated through and the cheese on top is melted and slightly golden.

• 7

  While the dip bakes, slice the red bell pepper and cucumber into thick, sturdy spears for dipping.

• 8

  Serve the warm dip immediately with the fresh vegetable spears for a satisfying, high-protein meal.