Cottage cheese is a seriously underappreciated protein-packed food that we are rediscovering in a major way. It has great mild cheesy flavor that plays well with a lot of different sweet and savory foods, and it will add a boost of protein to justify (to us, anyway) the eating of some fairly indulgent foods, like artichoke dip. @flvr_us came up with a great way to make a creamy baked artichoke dip that uses cottage cheese as a base, and it's made in the blender to blend out any big lumps (it's a lot easier to mix it that way, too!). Pour it into a baking dish and bake until golden brown- she serves it with popcorn chips but really any sturdy chip will do. We've added some details to our version of the video below, as well as a printable version, in case you want one!
Baked Cottage Cheese Artichoke Dip
20 servings
About 30 minutes
Ingredients
2 cups cottage cheese
1 tbsp. grated lemon zest
2 tbsp. lemon juice
1/3 cup flour
1 tbsp. Worcestershire
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground black pepper
2 (14-oz.) cans artichoke hearts, drained
1/2 cup sliced green onions
1/3 cup grated Parmesan
Instructions
Heat oven to 400°F.
Place cottage cheese into blender. Cover and blend until smooth. Add remaining ingredients to the blender. Cover and blend until smooth.
Pour mixture into 1-quart baking dish. Sprinkle with additional Parmesan, if desired.
Bake for 20 min. or until lightly browned on top and mixture is bubbling.
Sprinkle with additional green onion, if desired. Serve with your favorite dippers.
How many lemons do I need?
For the lemon zest and lemon juice needed for this recipe, you will need two (about 5-oz. each) lemons. Grate the zest from both to get the 1 tbsp. grated zest, and squeeze one for the 2 tbsp. juice.
Nutrition (per serving)
Calories 61, Total Fat 2 g, Carbs 7 g, Sugars 1g, Protein 5 g, Sodium 168 mg, Fiber 2 g
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