Spinach Artichoke Dip

A great appetizer dish that is creamy, satisfying, and a sneaky way to get extra veggies into your day. It can be served warm or cold and leftovers taste great mixed in with your eggs in the morning 🙂

Ingredients:

3 cups frozen organic chopped spinach

1-2 cups fresh organic spinach

1 cup diced onion (I used one small yellow)

1 cup canned, drained, chopped artichoke hearts

1 cup nonfat plain Greek yogurt

1/2 cup nonfat cottage cheese (organic)

1 Tbsp canned pesto

1 Tbsp garlic powder

1/4 cup parmesan cheese (organic if possible)

2 TB minced garlic (or 1/2 TB dried)

1/2 Tsp sea salt

1/4 tsp black pepper

Directions:

Take the spinach and onion and saute over medium heat. Cook until all the fresh spinach leaves are cooked and onion is browned. Then, take all the remaining ingredients and add it to the pan. Let it all sauteed together on medium low until the Greek yogurt and cottage cheese became smooth and it formed a nice creamy mixture.

Pour/transfer it directly into a dish and set in the fridge to cool. However, you could serve immediately off the stove OR transfer to a baking dish and pop it in the oven for 10-15 minutes. Add some extra parmesan or shredded cheese as an optional topping!

I like to serve this with cucumber, celery sticks, grape tomatoes, baby carrots, sliced red bell peppers. Grain and gluten free crackers like CrunchMasters. Mary’s brand or Simple Mills are great options.