This is a recipe for spinach artichoke dip that has been lightened up and made healthier with a few ingredient swaps. This dip is creamy, cheesy and a delicious appetizer!
Preheat oven to 350 F. Spray an 8x8 inch baking dish or casserole dish with pan release spray.
Place the frozen spinach in a medium, microwave safe bowl. Defrost until warm and drain all water. Pat dry with a paper towel to remove excess liquid.
Combine the drained spinach, Greek yogurt, cottage cheese, minced garlic, onion powder and mozzarella cheese in a medium bowl. Mix until combined.
Chop artichoke hearts into small ¼ inch pieces. Add to the Greek yogurt mixture and mix well.
Spread mixture evenly in prepared pan. Top with the Parmesean cheese.
Bake for 20 minutes. Serve warm.
Notes
To make a crockpot version of the dip: Spray crock pot with pan release spray. Combine all ingredients and place in the crock pot. Cook over low heat for 1-2 hours, stirring every 30 minutes to prevent the dip from burning. This works best in a small sized crockpot. Tips:
Be sure to drain the spinach after defrosting it. This will prevent the dip from having too much liquid.
Alternative version: Replace the cottage cheese with 4 ounces of reduced-fat cream cheese.
Prep this dip the night before, refrigerate, and cook it right before serving.