Ingredients:
- 3/4 cup full-fat plain Greek yogurt
- 3/4 cup cottage cheese
- 1/3 cup avocado oil mayo
- 1 14 oz can artichoke hearts packed in water, drained WELL, squeezed and patted dry
- 6 ounces thawed frozen spinach, squeezed WELL to release liquid
- 2 garlic cloves, minced
- ¼ cup high quality grated or shredded parmesan cheese
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper, plus more to taste
- 1/8 teaspoon sea salt
- 1 cup shredded mozzarella cheese, divided
- Pinch of salt, if needed
- Tortilla chips and/or bread, for serving
Instructions:
- Preheat oven to 375°F and spray a small baking dish with cooking spray. I used an 8×8 glass baking dish.
- Blend yogurt and cottage cheese together in a blender or food processor until creamy. Add mayo, artichoke, spinach and minced garlic and pulse until combined.
- Place mixture in a bowl and stir in parmesan cheese, ¾ cup mozzarella, onion powder, pepper and salt.
- Place mixture into prepared baking dish and top with remaining ¼ cup mozzarella cheese.
- Bake in the preheated oven until the cheese is melted, bubbly and browning a bit, about 20-25 minutes. Broil for an additional 1-2 minutes if you want to brown your cheese even more.
- Remove from oven and serve warm with crusty bread, crackers, chips or veggies.
Notes
- Fresh spinach: If using fresh spinach add about 10-12 ounces of spinach to a pan and cook it down until wilted. Let cool, squeeze out any excess liquid, roughly chop and use as directed.
- Thaw spinach fast: If you don’t have time to wait for your spinach to thaw, just add it to a strainer and run warm or hot water over the spinach until thawed. If you do this give your spinach an extra squeeze to remove the excess liquid!
- Use a hand mixer: If you don’t have a food processor, you can easily combine your ingredients with a hand mixer instead.