Name: Creamy spinach artichoke dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup nonfat Greek yogurt; 3/4 cup 2% cottage cheese; 1 1/2 tbsp shredded part-skim mozzarella; 2 tsp grated parmesan cheese; 3 oz frozen spinach, thawed and squeezed very dry; 3 oz canned artichoke hearts, drained and chopped; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 white pita bread, cut into wedges; 4 olive oil cooking sprays

Nutrition

Per serving

484 calories

Protein: 43g; 36% of calories
Carbs: 56g; 46% of calories
Fat: 10g; 18% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. In a small bowl, stir together the Greek yogurt, cottage cheese, half the mozzarella, and half the parmesan. Mix in the minced garlic, salt, and black pepper.
Fold the squeezed spinach and chopped artichoke hearts into the cheese mixture. Coat a small ovenproof skillet with cooking spray. Transfer the mixture to the skillet and top with the remaining mozzarella and parmesan. Bake for 15 minutes until bubbling. Done when dip is bubbling and cheese is melted, 165°F.
During the last 5 minutes of baking, place the pita wedges on a small tray in the oven until warm and slightly crisp. Serve the warm dip with the toasted pita wedges.

Nutrition

Ingredients

Instructions

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