Spinach & Artichoke Dip

Mondays always come way too quickly, especially when you had the best weekend ever. The maternity photoshoot went incredibly well on Saturday and I can’t wait to share it with you! Sunday I snuggled my baby, made apple crisp, did a little shopping (found out I’m a size smaller than I thought, woo!), and finished some meal prep for the week. 

This weekend my focus was on snacks that go together quickly. I went with spinach & artichoke dip, partly because I had all the ingredients already and mostly because I was craving comfort food. In the past I’ve tried straining the cottage cheese first to reduce the water content in the finished product, but it just wasn’t as good. 

  

This dip is light and makes a great snack for any occasion. It keeps well for about a week and tastes just as good reheated in the microwave. Best part, you can whip it up pretty quickly with just a few ingredients and it makes a large portion. I hope you enjoy it!

  

Spinach & Artichoke Dip
Prep: 10 mins, Cook: 20 mins
Makes 4 cups
Shapers: P1FT, serve with veggies or nut thins.

Ingredients:
6 oz. frozen spinach
6-8 artichoke hearts, chopped
1 ½ cup cottage cheese
2/3 cup plain greek yogurt
1 tbs garlic salt
1 tbs nutritional yeast
Sprinkle of paprika

Instructions:
Mix the cottage cheese and yogurt until combined, then mix in the garlic salt and nutritional yeast until well combined. Stir in the artichoke hearts. Stir in the spinach. Sprinkle the top with paprika. Bake on 400 for about 20 minutes, or until top begins to brown and the dip is boiling. If your spinach is still a little frozen, take the dip out after 10 minutes and stir it again to break it up. Place it back in the oven for the remainder. It will be a bit watery on the top. You can drain it quite a bit using a turkey baster. Serve with veggies or your favorite rice cracker.