Guilt-Free Spinach Artichoke Jalapeno Dip



Guilt-Free Spinach Artichoke Jalapeno Dip


  • 8.5 ounces artichoke hearts (14 ounce can artichoke hearts, drained)
  • 1 non-fat cottage cheese
  • 16 ounce pack frozen chopped spinach, thawed
  • 1/2 medium onion, finely chopped
  • 1 jalapeno, chopped
  • 3 garlic cloves, minced
  • pinch of nutmeg
  • freshly ground pepper
  • 1 cup shredded part skim mozzarella cheese
  • paprika, 1 tsp
  • 1/2 cup non-fat yogurt


Preheat oven to 350 degrees.  Squeeze excess water from defrosted spinach. Place in bowl with onion, jalapeno, and artichokes. Blend with hand blender. In separate bowl, blend cottage cheese until smooth. Add yogurt and cheese and blend. Add nutmeg, pepper, and paprika. Mix spinach mix and yogurt mix together in over proof dish.  Bake for 25 minutes.

Inspired by:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s