Owned by our farm families in New York & New England — Since 1919
Anonymous on 10/18/2010Made this for a snack before a BBQ. Everyone loved it and couldnt believe that it was reduced fat!!!
*Nutrition analysis based on using lowfat cottage cheese.
2 teaspoons olive oil
1 cup chopped onion (1 medium)
2 cloves garlic, minced
6 cups baby spinach (5-6 ounces), washed and dried
1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
3/4 cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
2 tablespoons reduced fat mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
Whole-Wheat Pita Crisps
1. Preheat oven to 400°F. Coat 3 or 4-cup baking dish with cooking spray. (Or use four 12-ounce baking dishes.) (Dip will keep, covered, in refrigerator for up to 2 days until ready to bake.)
2. Heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.
3. Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.
4. Scrape artichoke mixture into prepared baking dish(es). Bake 25 to 35 minutes or until heated though. Serve hot.