This past weekend I was at the beach for a bachelorette party, and we had so much fun!
Like Jalapeño Popper Dip I made a while back, I used cottage cheese instead of mayonnaise to save on calories and fat.
Even if you don’t like cottage cheese, you will like this dip. The cottage cheese melts into the dip when it is baked, but if you have some extensive issues with cottage cheese, you can always blend the cottage cheese before stirring it into the dip. Then you really won’t be able to tell there is cottage cheese in there!
Keywords: bake appetizer egg-free no-sugar-added nut-free veggie-ful vegetarian high protein gluten-free healthy creole spice cheese veggies
Ingredients (about 4 cups)
- 2 tsp olive or canola oil
- 1 large onion, diced
- 1 clove garlic, minced
- 6 oz reduced-fat or fat-free cream cheese, room temperature
- 1/2 cup fat-free plain yogurt
- 1/2 cup low-fat no-salt added cottage cheese
- 1/2 tsp salt-free seasoning, optional
- 1/2 tsp hot sauce, I used Sriracha sauce
- 8 oz frozen spinach, thawed and squeezed dry
- 1 (14 oz) can quartered artichoke hearts, drained, rinsed, and chopped
- 1/3 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese, divided
Preheat the oven to 350°F. Spray a 2 or 3-qt baking dish with non-stick spray; set aside.
In a large skillet, heat the oil over medium heat. Add the onions to the pan and cook for 7-10 minutes, until soft and lightly browned. Stir in the garlic, and cook for 1 minute, stirring constantly. Remove from heat.
In a large bowl, stir together the cream cheese and yogurt until completely combined. Stir in the cottage cheese, seasoning, and hot sauce.
Add the spinach, artichokes, and cooked onions to the mixture. Stir in the mozzarella cheese and 2 TBSP Parmesan cheese.
Transfer mixture to baking dish. Sprinkle remaining 2 TBSP Parmesan cheese, and bake for 25-30 minutes, until lightly browned and bubbly.
Let sit for 5 minutes before serving.
Serve with vegetable slices and whole wheat pita chips. Enjoy!
I hope you have a great week!