Name: Baked spinach artichoke dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 1/4 cups nonfat cottage cheese; 2 tbsp shredded part-skim mozzarella cheese; 2 tsp grated parmesan cheese; 2.5 oz frozen chopped spinach, thawed and squeezed very dry; 3 oz canned artichoke hearts, drained, patted dry, and chopped; 1 clove garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 1 white pita bread, cut into wedges

Nutrition

Per serving

477 calories

Protein: 42g; 35% of calories
Carbs: 63g; 53% of calories
Fat: 6g; 12% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 375°F. Blend the cottage cheese in a blender for 45 seconds until completely smooth and creamy.
In a mixing bowl, combine the blended cottage cheese, half the mozzarella, the parmesan, spinach, artichoke hearts, garlic, lemon juice, salt, black pepper, and red pepper flakes. Stir until combined.
Transfer the mixture to a 2-cup baking dish and smooth the top. Sprinkle the remaining mozzarella over the surface. Bake for 15 minutes.
Add the pita wedges to the oven on a small tray. Bake everything for another 5 minutes, until the dip is bubbling at the edges and the center is hot. If you want more color, broil the dip for 1 minute at the end. Done when bubbling at edges and hot in center.

Nutrition

Ingredients

Instructions

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