Lighter Spinach Artichoke Dip

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This proves that Spinach Artichoke Dip does not have to be a totally unhealthy indulgence. Well, it’s not quite diet food either, but besides being much lower in sodium than any restaurant version out there, this also has a lighter hand on piling on the fat calories and you get a good bit of veggies.

imagePlus you get waaaaaaaaaaayyy more Artichokes when you make it yourself šŸ˜‰

imageMake extra, it makes a terrific layering ingredient to so many things Ā  Ā Ā (like Fish Wellington, and Spaghetti Squash Bake)

Ingredients

  • 1 pack frozen chopped spinach (10 oz), thawed
  • 1 pack frozen artichoke hearts (9 oz), thawed or canned (if using canned, drain and rinse)
  • 1 clove garlic
  • 1/2 cup cottage cheese
  • 1/2 cup thickĀ fromage blanc (or sour cream)
  • 1 cup Italian cheese blend, shredded (mine had 5 cheeses in it) + some for topping …sometimes when I am really hungry, I use 2 cups šŸ˜‰

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Directions

  1. Squeeze the defrosted spinach until mostly drained. set aside.
  2. Chop the artichoke hearts into small pieces (chunks are fine, just remember you have to be able to ‘dip’ it up)
  3. In Ā a pan, heat a tablespoon oil, then add the minced garlic and stir, cooking carefully until golden, but not brown.
  4. Add the Spinach, Artichokes and the Fromage Blanc, stir then add the cottage cheese and heat until it gets stringy.
  5. Add the Italian cheese mix, and heat until melted, pour into a serving dish or oven proof form and sprinkle with some more cheese, cover and allow the cheese topping to melt. Serve with veggies or corn chips for dipping.
  6. Can be made in advance, cover and refrigerate, then reheat in the oven at 350 until hot and melted, or microwave until hot.

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