Spinach Artichoke 3-Cheese Dip
Shelly
ingredients
- 2 1/2 c. fresh baby spinach leaves, shredded
- 1 tsp. olive oil
- 3 cloves garlic, minced
- 1 c. Cottage cheese
- 1 pkg. Cream cheese
- 1 1/2 c. chopped artichoke hearts
- 1 c. shredded Provolone cheese
- salt and pepper to taste
- lemon juice
directions
- 1
In a skillet sauté minced garlic for 3-4 minutes over medium heat; do not brown.
- 2
Add washed shreds of spinach and sauté only until wilted but still a bright green (about 2 minutes)stirring to cook evenly.
- 3
Remove pan from heat and stir in Cottage and Cream cheese, mixing well.
- 4
Add artichoke hearts. Use artichoke hearts from jar, drained well; stir in salt and pepper to taste.
- 5
Spread mixture in shallow baking dish, sprinkle with lemon juice and sprinkle with thin layer of Provolone cheese.
- 6
Set baking dish in the center of the oven and set to broil. Bake until bubbly with lightly browned edges.
- 7
Remove and allow to cool.
- 8
Serve with chips, vegetables, crackers or toasted bread rounds.
Source: Shelly
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