Ingredients

The following ingredients have 12 Servings
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 6 cups baby spinach (5-6 ounces), washed and dried
  • 1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
  • ¾ cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
  • 2 tablespoons reduced fat mayonnaise
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground red pepper (cayenne)
  • 4 ounces Cabot Lite50 Sharp Cheddar or Cabot Lite75 Sharp Cheddar, grated (about 1 cup)
  • Whole-Wheat Pita Crisps

Instruction

  • PREHEAT oven to 400°F. Coat 3 or 4-cup baking dish with cooking spray. (Or use four 12-ounce baking dishes.) (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 dish(es). Bake 25 to 35 minutes or until heated though. Serve hot.