This dip is like spinach and artichoke dip and tzatziki had a baby. It’s refreshing and crunchy thanks to the cucumber, and the artichokes and wilted spinach take you back to the Hillstone classic. It’s made creamy with cottage cheese (pulsed to a super smooth consistency) so there’s an added dose of protein in there, too. It’s the perfect dip for a gathering, or even just a party of one.
Ingredients
2 red onions, roughly chopped
6 garlic cloves, chopped, plus one more grated with a microplane (divided)
3 - 4 oz containers baby spinach
2 jars artichoke hearts, drained
3 Persiancucumbers
1 cup cottage cheese
Juice of half a lemon
1/2 teaspoon blackpepper
1 teaspoon salt
1 teaspoon garlic powder
1/4 cup chives
3 tablespoons chopped parsley
Directions
Heat the olive oil in a large pan over medium heat and add the onion and garlic. Cook for 5-7 minutes, until translucent.
Chop the soft parts of the artichokes (you should have about 1 1/2 cups).
Add the spinach to the pan with the onions and garlic and cover for 5 to 10 minutes so it wilts.
Transfer the spinach mixture to a large cutting board with the artichoke hearts. Chop the artichokes and spinach together and add to a large bowl.
Finely chop the cucumbers and add them to the bowl with the spinach.
Blend the cottage cheese until smooth, then pour into the bowl. Stir to combine.
Stir in the lemon juice, black pepper, salt, garlic powder, grated garlic clove, chives, and parsley.
Serve immediately, or cover and refrigerate for up to 3 days.
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