Description
Football season is in full swing so we are talking about healthy tailgating snacks. Anna Hicks is a Dietitian with Hillcrest and she joined us in the Cooking Corner with a recipe for Spinach Artichoke Dip.
Ingredients
- 14 oz artichoke hearts drained WELL+ cut in small pieces, about 1.5 cups
- 5 oz frozen spinach about 2.5 cups. thawed & drained
- 1 cup non fat greek yogurt
- 1/2 cup small curd cottage cheese i used 4% milkfat
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1/2 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Step 1: Preheat oven to 400
- Step 2: Thaw and drain spinach thoroughly. You can use a strainer and a paper towel to absorb the liquid.
- Step 3: In a bowl mix all ingredients until thoroughly combined.
- Step 4: Pour dip mixture into a glass 8×8 or medium oval pan (top with extra cheese if desired!) + bake at 400 for 25 minutes.
- Step 5: Broil for 1-2 minutes before serving to get cheese on top brown + melty.
- Step 6: Serve with chips or veggies or choice.
