Now the reason I made the serving size so big is that I don’t know about you, but I am simply incapable of having a measly 2 tablespoons. (That is actually the serving size of most dips. 2 tablespoon…. Uh yeah, ok… Maybe on one cracker!) Better to know what you’re eating in the actual AMOUNT that you’re eating it. (ok maybe not everyone eats spinach artichoke dip in 1/2 cup servings but for these calorie numbers… You COULD!)
The trick to keeping the fat and calories down is blended cottage cheese and fat free cream cheese. Trust me on this! I’m finding uses for blended cottage cheese in so many recipes now. It’s a great way to make cheesy or creamy dishes if you want to cut down on fat and extra calories… And really, who doesn’t want THAT? It’s also VERY high in protein and calcium…basically you can’t lose with this stuff.
Healthy Spinach Artichoke Dip
- 1 cup 1% cottage cheese
- 4 oz fat free cream cheese (room temperature)
- 14 oz canned artichoke hearts (marinated in water and salt, drained)
- 9 oz frozen spinach (thawed and drained)
- 1/2 medium yellow onion
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup shredded Italian mix cheese
- 1/2 cup shredded part skim mozzarella cheese
Preheat oven 350
Take 1 cup of cottage cheese and blend it in a food processor (or blender) until smooth.
Add in the cream cheese and blend again until smooth. Set aside in a small bowl.
Take the onion and drained artichoke hearts and chop in the food processor. Stop just before they become pureed.
Pour into the bowl with the cottage cheese and cream cheese mixture.
Add the garlic powder, pepper, and both shredded cheeses. Mix well.
Pour into a greased 9x9 pan.
Bake at 350 for 20min or until bubbling.
Remove and allow to cool for about 10min before serving.
140 calories per 1/2 cup servings