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Warm Spinach Dip
Creamy cottage cheese and Greek yogurt update this hot version of the classic favorite spinach and Parmesan dip. Quick to make, then bake right before the party gets started!
Ingredient list
- 1 pkg. (8 oz.) Neufchatel cheese, softened
- 1 container (16 oz.) low-fat cottage cheese
- 1 pkg. (12 oz.) frozen chopped spinach, thawed, drained and squeezed dry
- 1 container (5.3 oz.) plain low-fat Greek-style yogurt
- 2 eggs
- ½ cup plus 2 Tbsp. grated Parmesan cheese, divided
- ¼ cup chopped red peppers
- WHEAT THINS Original Snacks
Nutrition factsNutrition information
Recipe Tips
Heat oven to 375°F.
Process Neufchatel cheese, cottage cheese, spinach, yogurt, eggs and 1/2 cup of the Parmesan cheese in food processor until well blended.
Add spinach; pulse 3 or 4 times or just until spinach is combined. (Do not over process.)
Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray; top with remaining Parmesan cheese.
Bake 25 to 30 min. or until top is puffed and knife inserted in center comes out clean.
Top with red peppers.
Serve with the WHEAT THINS.
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