Warm Spinach-Artichoke Dip

Ingredients

• Canola cooking spray
• 1 teaspoon olive oil
• 2 tablespoon minced onion
• 1 small clove garlic, minced
• 1/2 cup light sour cream
• 1-1/2 cups low-fat cottage cheese
• 2 egg whites
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot pepper sauce
• Pinch white pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 (10-ounce) package frozen artichoke hearts, thawed, patted dry, and halved
• 2 tablespoons chopped roasted red pepper
• 2 tablespoons shredded reduced-fat Monterey Jack cheese
• 1/3 cup thinly sliced scallions, green part only

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 1-1/2-quart casserole with cooking spray.
2. Heat a small nonstick skillet over medium heat.
3. Away from the heat source, spray with cooking spray, and return to the heat. Add the oil and onion and saute until softened, about 5 minutes. Stir in the garlic and saute for another minute; set aside.
4. In a food processor, process the sour cream, cottage cheese, egg whites, Parmesan cheese, lemon juice, hot sauce, white pepper, and red pepper flakes until smooth.
5. In a large mixing bowl, combine the spinach, artichoke hearts, roasted red pepper, Monterey Jack cheese, and the cottage cheese mixture.
6. Spoon evenly into the casserole, cover, and bake for 25 minutes, or until the center of the dip is hot. Sprinkle with scallions and serve hot.

Recipe Yield: Yield: 12 servings, 2 tablespoons per serving

Source: Diabetic Gourmet Cookbook
Book Title: Diabetic Gourmet Cookbook