This Spinach Artichoke Dip offers all the creamy, cheesy flavor you expect but with less fat, thanks to cottage cheese (or Neufchâtel) in place of full-fat cream cheese, light mayonnaise, and low-fat mozzarella. It’s simple to prepare and bakes to a hot, bubbly dip perfect for parties, game day, or a cozy snack.
Spinach Artichoke Dip
Cook Time
25 mins
Classic spinach and artichoke baked to a creamy, lower-fat finish.
Course:
Side Dish
Side Dish
Cuisine:
American
American
Keyword:
spinach artichoke dip
spinach artichoke dip
Servings: 12
Author: dieTTaste
Ingredients
-
14
ounce
(400 g) artichoke hearts, drained and chopped -
1
cup
frozen chopped spinach, thawed and well drained -
8
ounce
(220 g) cottage cheese or Neufchâtel, softened -
1/2
cup
grated Parmesan cheese -
1/4
cup
light mayonnaise -
1
clove
garlic, minced -
1/2
teaspoon
crushed red pepper flakes (optional) - salt and ground black pepper to taste
-
1/4
cup
low-fat mozzarella, shredded
Instructions
-
Preheat the oven to 350°F (175°C). In a mixing bowl combine the cottage cheese (or Neufchâtel), grated Parmesan, light mayonnaise, and minced garlic. Season with salt, pepper, and red pepper flakes if using.
-
Fold in the well-drained spinach and the chopped artichoke hearts until evenly incorporated.
-
Transfer the mixture to a lightly greased small baking dish. Sprinkle the shredded low-fat mozzarella evenly over the top.
-
Bake for about 25 minutes, or until the dip is heated through and bubbly and the cheese on top is melted. Let rest a few minutes before serving.
-
Serve warm with toasted baguette slices, crackers, tortilla chips, or vegetable sticks.