1 14 oz can artichoke hearts, rinsed and squeezed dry
3/4 cup 1% low-fat cottage cheese
2 Tbspns reduced=fat mayonnaise
2tsp Dijon mustard
14 tsp salt
1/4 tsp ground red pepper
1 cup grated reduced fat chedar cheese
Preheat oven to 400F. Coat 3 or 4 cup baking dish with cooking spray. Dip will keep, covered,in refrigerator for up to 2 days until ready to bake.
Heat oil in large nonstick skillet over medium high heat. Add onion, cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden, Add spinach and garlic, cook stirring for 1 to 2 minutes or until spinach has wilted.
Place artichokes, cottage cheese, mayonnaise mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese, pulse just until blended.
Scrape artichoke mixture into prepared baking dishes. Bake 25 to 35 minutes or until heated through. Serve hot.
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