g Protein Spinach Artichoke Dip
g Protein Spinach Artichoke Dip
Ingredients
For the High-Protein Dip
- 1 1/2 cups cottage cheese, low-fat or fat-free
- 1/2 cup plain Greek yogurt, non-fat
- 1/2 cup shredded Monterey Jack cheese
- 10 ounces frozen spinach, thawed and thoroughly squeezed dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/4 cup crumbled feta cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish or similar-sized oven-safe dish.
⏱️ 5 min•🌡️ 375
- 2
In a food processor, combine the cottage cheese and plain Greek yogurt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. This creates the creamy, high-protein base for the dip.
⏱️ 3 min
- 3
Transfer the blended cottage cheese and Greek yogurt mixture to a large mixing bowl. Add the shredded Monterey Jack cheese, thawed and thoroughly squeezed dry spinach, drained and roughly chopped artichoke hearts, the large egg, garlic powder, onion powder, salt, and black pepper.
⏱️ 5 min
- 4
Stir all the ingredients together thoroughly until they are well combined and evenly distributed.
⏱️ 2 min
- 5
Pour the dip mixture into the prepared baking dish. Sprinkle the crumbled feta cheese evenly over the top of the dip.
⏱️ 2 min
- 6
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 375
- 7
Remove the aluminum foil and continue baking for another 10 to 15 minutes, or until the top is golden brown and the dip is bubbly around the edges.
⏱️ 10 min•🌡️ 375
- 8
Carefully remove the dip from the oven and let it cool for a few minutes before serving. Serve warm with your favorite dippers like carrot sticks, celery sticks, bell pepper strips, or whole-grain crackers.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
g Protein Spinach Artichoke Dip
Ingredients
For the High-Protein Dip
- 1 1/2 cups cottage cheese, low-fat or fat-free
- 1/2 cup plain Greek yogurt, non-fat
- 1/2 cup shredded Monterey Jack cheese
- 10 ounces frozen spinach, thawed and thoroughly squeezed dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/4 cup crumbled feta cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish or similar-sized oven-safe dish.
⏱️ 5 min•🌡️ 375 - 2
In a food processor, combine the cottage cheese and plain Greek yogurt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. This creates the creamy, high-protein base for the dip.
⏱️ 3 min - 3
Transfer the blended cottage cheese and Greek yogurt mixture to a large mixing bowl. Add the shredded Monterey Jack cheese, thawed and thoroughly squeezed dry spinach, drained and roughly chopped artichoke hearts, the large egg, garlic powder, onion powder, salt, and black pepper.
⏱️ 5 min - 4
Stir all the ingredients together thoroughly until they are well combined and evenly distributed.
⏱️ 2 min - 5
Pour the dip mixture into the prepared baking dish. Sprinkle the crumbled feta cheese evenly over the top of the dip.
⏱️ 2 min - 6
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 375 - 7
Remove the aluminum foil and continue baking for another 10 to 15 minutes, or until the top is golden brown and the dip is bubbly around the edges.
⏱️ 10 min•🌡️ 375 - 8
Carefully remove the dip from the oven and let it cool for a few minutes before serving. Serve warm with your favorite dippers like carrot sticks, celery sticks, bell pepper strips, or whole-grain crackers.
⏱️ 5 min