Artichoke and Spinach Dip

Everyone loves a good Artichoke & Spinach Dip, and this one is as cheesy and tasty as they come!

1 Hour
1 Hour


  • 2 tablespoons (30 ml) reduced fat mayonnaise 
  • 1/4 cups (60 ml) no fat cottage cheese or low fat (1%) cottage cheese 
  • 1 can (14 oz) artichoke hearts, rinsed and squeezed dry 
  • 6 cups (1440 ml) baby spinach (5-6 ounces), washed and dried 
  •  Your favorite chip or cracker for dipping 
  • 2 cloves garlic, minced 
  • 1 cup (240 ml) chopped onion 
  • 2 teaspoons (10 ml) Dijon mustard 
  • 1/4 teaspoons (1.3 ml) ground red pepper (cayenne) 
  • 1/4 teaspoons (1.3 ml) salt 
  • 1/2 cups (120 ml) sharp cheddar, grated 
  • 2 teaspoons (10 ml) olive oil 
  •  Cooking spray 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Step 2

Heat oil in Dutch oven on EGG. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.

Step 3

Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.

Step 4

Coat a 3 cups (720 ml) or 4 cups (960 ml) baking dish with cooking spray.

Step 5

Scrape artichoke mixture into prepared baking dish(es). Dip will keep, covered, in refrigerator for up to 2 days until ready to bake. Cook 25 to 35 minutes or until heated though. Serve hot.

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