Healthy Spinach Artichoke Dip

• 1 teaspoon Olive Oil
• 1 clove Garlic. Pressed And Finely Minced
• 1 whole Small White Onion, Chopped
• 30 ounces, fluid Canned Quarted Artichoke Hearts, Leaves Separated
• 16 cups Raw Baby Spinach Leaves
• 1/2 cups Low Fat Cottage Cheese, Drained Of Liquid
• 1/2 cups Part-skim Mozzarella Cheese, Shredded
• 1/4 cups Reduced Fat Sour Cream
• Grated Parmesan For Garnish

1. Preheat oven to 350 degrees F. In a large nonstick skillet, heat olive oil over medium heat.
2. Add garlic and chopped onion and saute until tender, about 2 minutes.
3. Add artichoke pieces and heat for one minute.
4. Add spinach leaves, 4 cups at a time, turning constantly until leaves have softened but not cooked through.
5. Remove from heat.
6. In a bowl, combine cottage cheese, shredded mozzarella, and sour cream.
7. Stir in the vegetable mixture.
8. Spray a large baking dish (I used small ramekins for individual servings but a large oval baking dish would work well) lightly with cooking spray.
9. Add the mixture and sprinkle grated Parmesan on top.
10. Place in the oven and cook until bubbling, about 3540 minutes (individual dishes will need only about 2025 minutes).
11. Serve with flatbread triangles, pita chips, or sourdough slices.
12. Nutrition info per 1/2 cup serving: 75 calories, 2 g fat, 6 g protein, 6 g carbohydrates, 2.5 g fiber

olive oil, garlic, white onion, hearts, low fat cottage, mozzarella cheese, cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/healthy-spinach-artichoke-dip/ (may not work)