Everyone loves a good Artichoke & Spinach Dip, and this one is as cheesy and tasty as they come!
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
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.
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.
Coat a 3 cups (720 ml) or 4 cups (960 ml) baking dish with cooking spray.
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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