Spinach & Artichoke Dip

Ingredients: 

1/2 cup reduced-fat cottage cheese

1/4 cup reduced-fat greek yogurt

1/2 cup artichokes, canned in water, drained

1/4 cup frozen spinach, thawed (or 1/4 cup cooked chopped spinach)

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

2 tbsp. grated parmesan cheese

Directions:

1. Preheat oven to 375° F.

2. Place cottage cheese and yogurt in food processor; pulse until very smooth; transfer to a medium mixing bowl.

3. Squeeze as much excess water as possible from artichokes and spinach; roughly chop then add to bowl. Add Worcestershire sauce and garlic powder; stir to combine.

4. Transfer artichoke mixture to small oven-safe dish or ramekin; sprinkle with cheese.

5. Bake for 10 minutes, or until cheese starts to brown and artichoke mixture bubbles at the edges. Serve immediately, or store refrigerated in an airtight container for up to four days. Reheat before serving (if desired), or serve chilled.