Per Serving: Calories 115, Carbs 10g, Protein 9g, Total Fat 1g, Fiber 6.5g
8 oz 0% (fat-free) greek yogurt
8 oz 1% no-salt added, non-fat cottage cheese
1 10 oz package of frozen spinach, thaw and press all water out of it
1 14 oz can quartered artichoke hearts (in water, not marinated)
1 5 oz can water chestnuts, diced
1 packet ranch dips seasoning
2 cloves fresh garlic
Preheat oven to 350 degrees. In a food processor (or blender) process cottage cheese until completely smooth.
Add in greek yogurt and ranch seasoning.
Peel and smash garlic cloves with the flat edge of a knife and add to food processor.
Strain all water out of spinach and add to processor and process until smooth.
Strain as much water out of artichoke hearts as possible... this is important so you don't get a watery dip. Add artichoke hearts to processor and pulse until combined...don't over process!
Transfer dip into a bowl.
Dice up water chestnuts make sure excess water is strained out before adding to dip. stir until mixed in and transfer to a oven safe dish.
Sprinkle the top with shredded parmesan cheese and place in the oven for 20-25 min or until cheese begins to brown and bubble on top. Serve with veggies!