Lightened Hot Four Cheese Spinach Artichoke Dip

• 1 tsp. oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1/2 cup low fat ricotta cheese
• 1/2 cup l1% fat cottage cheese
• 1/4 cup (1 oz.) grated Parmesan cheese
• 1/2 cup northern beans
• 1/2 cup 2% fat plain Greek yogurt
• 1/2 cup (2oz.) shredded part-skim mozzarella

1. Preheat oven to 350u0b0.
2. Heat oil in a non-stick skillet over medium heat.
3. Add onions and cook until tender, about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Place into a large bowl and stir in spinach and artichokes.
6. In a food processor, puree ricotta, cottage cheese, parmesan, beans and yogurt.
7. Add to bowl of spinach and mix well.
8. Spray a 11/2 quart baking dish with cooking spray.
9. Spoon dip into the baking dish.
10. Sprinkle top with mozzarella cheese.
11. Cover with foil and back for 30 to 40 minutes, or until the cheese has melted and the dip is hot and bubbly.

oil, onion, garlic, hearts, low fat ricotta cheese, ubc, northern beans, yogurt, mozzarella

Taken from www.epicurious.com/recipes/member/views/lightened-hot-four-cheese-spinach-artichoke-dip-52967811 (may not work)