"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti

Spinach Artichoke Dip

Delicious served hot with dry toasted bagel chips or pita chips but can also be served as a cold dip.
30 Minutes to Prepare and Cook

1 cup - Fat Free Cottage Cheese
1/2 cup - Breakstone Fat Free Sour Cream
1/4 cup - Parmesan Cheese, grated
1 (10 oz) package - frozen Spinach (thawed)
1 can - Artichoke Hearts - drained (about 1.5 cup)
1 clove - Garlic (or more! per your preferences)

Directions

Press the spinach between two plates to remove as much of the water as possible.

Whirl garlic in food processor to chop, add cottage cheese and whirl till almost smooth. Add spinach and artichoke hearts ... whirl till consistency is however chunky or smooth you like. Add sour cream and parmesan cheese and whirl just enough to blend.

You can then eat this as a cold dip ... *OR* spoon it into ramekins or a casserole dish and bake at 350° for approx. 15 minutes or microwave till hot.

If baking, sprinkle a spoonful of the grated parmesan (if you're adding it) over the top of the dish rather than mixing it all into the dip.

Makes a DELICIOUS hot dip for dry toasted bagel chips or pita chips!!!

Number of Servings: 8

Nutritional Info

Calories: 68.8
Total Fat: 1.2 g
Cholesterol: 5.1 mg
Sodium: 306.4 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.6 g
Protein: 7.3 g

Weight Watchers Points: 0.96