Spinach and Artichoke Dip

Kalonni's Note:

This is my spin on the classic favorite. I made it for the first time this afternoon for a family gathering and it was gone within a half hour. Yum!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 20-30

Yield: 10.0 cups

• 2 cups cottage cheese
• 1 cup grated parmesan cheese
• 1 ½ cups grated cheddar cheese (save 1/4 cup to sprinkle on top of the dip)
• 1 cup cream cheese
• 16 ounces frozen chopped spinach , thawed and drained
• 2 (14 ounce) cans artichoke hearts , drained and chopped coarsely
• 2 tablespoons minced garlic
• salt and pepper
• cracker , carrot sticks, celery sticks, toasted bread, etc

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place cottage cheese, Parmesan cheese, and cream cheese into a food processor or blender until thoroughly combined and there are no noticeable curds.
3. Combine spinach, artichokes, garlic, and the cheese mixture in a large mixing bowl. (I do this step using my hands.).
4. Add Salt and Pepper to taste. You won't need much salt as the Parmesan is naturally salty.
5. Place mixture into an oven safe baking dish.
6. Sprinkle reserved cheddar cheese on top.
7. Bake for about 20 minutes, until the cheese has melted and the dip is warm throughout. A slight golden crust at the edge of the dish is fine.
8. Let stand for 5 minutes.
9. Serve with your favorite crackers, veggie sticks, etc -- .