Spinach & Artichoke Dip

Directions

1. Heat the olive oil in a large pan over medium heat and add the onion and garlic. Cook for 5-7 minutes, until translucent.
2. Chop the soft parts of the artichokes (you should have about 1 1/2 cups).
3. Add the spinach to the pan with the onions and garlic and cover for 5 to 10 minutes so it wilts.
4. 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.
5. Finely chop the cucumbers and add them to the bowl with the spinach.
6. Blend the cottage cheese until smooth, then pour into the bowl. Stir to combine.
7. Stir in the lemon juice, black pepper, salt, garlic powder, grated garlic clove, chives, and parsley.
8. Serve immediately, or cover and refrigerate for up to 3 days.