Warm Spinach & Artichoke Dip

Ingredients

• 2 1/2 cups (390 g) frozen spinach, thawed
• 1 1/2 cups (252 g) artichoke hearts in water, chopped
• 2 tbsp (30 ml) olive oil
• 4 garlic cloves, minced
• a pinch of ground nutmeg
• a pinch of fine sea salt and black pepper
• 2/3 cup (151 g) low-fat cottage cheese, 1%
• 1 cup (245 g) plain Greek yogurt, 0%
• 3/4 oz (21 g) grated Parmesan
• 2 cups (184 g) red bell pepper, cut in strips

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Method

1. Heat the oven to 375°F (190°C). Squeeze the spinach and artichokes dry in a dish towel.
2. Warm the oil with the garlic in a skillet over medium-low heat for 1 minute. Add the spinach and artichokes for 4 minutes, until the pan is dry. Stir in the nutmeg, salt and pepper.
3. Off the heat, blend in the cottage cheese, yogurt and Parmesan with a stick blender, then bake in an 8-inch (20cm) dish for 15 minutes, until bubbling at the edges. Serve with the pepper strips.