Unlimited chips and dip with spinach artichoke dip can be very dangerous, so why not make it somewhat guilt free?  I mean, it has 2 vegetables in the name so it “should” be healthy for you, right?  Unfortunately regular spinach artichoke dip is far from healthy. Lucky for you, I bit the bullet and tried out a bunch of recipes to get the one that I think taste pretty darn close to the kind you get out at restaurants, only with a fraction of the calories and guilt!  It is great as a dip, sandwiches spread or even a pizza sauce base with chicken ( mind blown!).

Spinach Artichoke Dip

Ingredients

1 1/2 Cups heaping cup raw spinach or 1/2 cup cooked

½ Cup chopped artichoke hearts ( in brine )

½ Cup Fat Free Cottage Cheese

¼ Cup Plain Fat Free Greek Yogurt

¼ Cup Grated Mozarella & Parmesean Cheese ( split into 2 equal parts)

Dash of Salt

Dash of Pepper

Dash of Garlic Powder

Dash of Red Pepper Flakes

Instructions:

1. If not cooked, cook spinach and drain until all liquid has been released.
2. In a small food processor or blender, mix cottage cheese, yogurt, ½ of the cheese, salt, pepper, garlic & pepper until smooth.
3. In another bowl, mix the chopped artichoke hearts and chopped spinach.
4. Add the cheese/liquid mixture to the vegetables and mix thoroughly.
5. Put in serving bowl (bowls) and top with remaining cheese.

You can eat this cold which is great or you can heat it up in a 350 degree oven for approximately 10 minutes. You can also heat it in the microwave and just broil it for a few minutes to get finish it off as well.

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