Spinach & Artichoke Dip
Posted: | Categories: Recipes | Tags:gluten-free snacks
Spinach & Artichoke Dip
Melissa Ben-Ishay
Savory Recipes
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 Persian cucumbers
- 1 cup cottage cheese
- Juice of half a lemon
- 1/2 teaspoon black pepper
- 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.
