Warm and Zesty Lighter Spinach Dip

Serve this lighter version of hot spinach dip on a cold day. Get in your veggie servings, and enjoy the zesty heat that will warm you from the inside out!

Serves 4

Ingredients: 

• 1 1/2 cup 1% low fat cottage cheese

• 15 ounce bag frozen chopped spinach, thawed

• 6 oz riced cauliflower, cooked and drained

• 1 teaspoon olive oil

• 1 small onion or 1/2 medium onion finely minced (1/4 Cup)

• 2 cloves garlic, minced

• 1/2 -1 jalapeno pepper seeds removed, minced (optional)

• pinch of nutmeg

• freshly ground pepper

• 1/3 cup Parmesan cheese, divided

• 1 cup shredded 2% milk mozzarella cheese, divided

• 1 roasted red pepper, drained and chopped (optional )

• paprika for garnish

Instructions

• Preheat Oven to 350 degrees

• Squeeze excess water from defrosted spinach; set aside.

• Cook riced cauliflower according to package directions, and pour out any excess liquid. Allow to cool for 5 minutes.

• Place cottage cheese and riced cauliflower into food processor, and process until smooth.  Pour mixture into a large bowl.

• Heat oil in a skillet over medium heat. Add onion and jalapeno pepper (optional), and saute until onions are soft, about 3-4 minutes. Add garlic and stir over the heat, just until fragrant.  Add nutmeg, and pepper to taste.

• Into the large bowl, add spinach, roasted red pepper (optional) all of the parmesan cheese except 2 tablespoons, and half of the mozzarella. Stir until combined.

• Spoon into oven safe dish and sprinkle the top with the remaining parmesan and mozzarella cheeses, and with a little paprika, if desired.

• Bake at 350 degrees for 15-20 minutes or until cheese on top is melted and slightly browned.

Serve with cut up red or yellow peppers or celery to get additional 2 vegetable servings.

Per Serving: 1/2 Leaner Protein, 1 Green, 2.75 Condiments, .75 Healthy Fat

Per Serving: Calories: 208  Fat: 10g   Carbohydrate: 9g   Protein: 22g