This is my rendition of the incredibly (naughty, fattening, and oh so) delicious dip that graces almost all menus in almost all bars and family restaurants in the Western world; it’s got spinach, it has to be healthy then, right? Wrong! That dip is so bad for you it should be illegal. Here is my lighter version and to be honest, you can’t tell it’s low fat!
Serves (up to) 8]
½ Small onion, diced
2 Cloves garlic, minced
1 Cup fat free cottage cheese, completely pureed
½ Package (150 g) frozen chopped spinach, cooked and drained
½ Cup old cheddar cheese, grated, divided
2 tbsp Parmesan cheese, grated
½ Package (70 g) low fat goat cheese, crumbled
2 Dashes Worcestershire sauce
6 Dashes hot sauce (I use Frank’s)
¼ Cup fat free sour cream
Salt (about ½ tsp)
Pepper (about ¼ tsp)
– Preheat your oven to 350.
– Combine all of the ingredients with half of the cheddar and mix well; taste and adjust seasoning.
– Evenly distribute the dip among 4, 8 oz ramekins or any oven safe dish.
– Top with the remaining half of the cheddar cheese.
– Bake for 30 – 40 minutes, until the dip is bubbling and the cheese is slightly browned.
Notes:
- Adding artichokes is awesome! If using canned, use half a can of artichokes packed in water (199 ml/ 7 oz), and roughly chop.
- Experiment with any cheese you like but remember; stronger cheeses go farther.